Stewarts Thai Red Curry W Lychee Recipes

STEWART'S THAI RED CURRY W/ LYCHEE

Steps:

• Put the red curry paste & coconut milk/cream into a saucepan over low heat and stir over low heat until paste melts/dissolves & mixes as a liquid into the coconut milk.
• Add the poultry, bamboo slices, chilli, fish sauce and kaffir lime leaves.
• Start cooking the Jasmine rice. 11-12 minutes at rolling boil. Keep an eye on the time!
• Bring curry to simmer & let it cook all the flavours together while the rice is cooking, stirring every now and again to stop anything burning/sticking to the bottom of saucepan. If the meat wasn't pre-cooked, make sure it's done.
• Taste/test the rice often towards end of cooking! Drain immediately when done.
• When the rice is nearly cooked (and meat is also definitely cooked if it wasn't already), add the following to the saucepan and stir through to heat them up but not cook them lychees, pineapple and cherry tomatoes.
• Turn off the heat to the curry when the Jasmine rice is cooked
• Pick out the kaffir lime leaves from curry & discard.
• Serve curry on a bed of Jasmine rice in the middle of the plate that has crater in the middle to hold the curry.
• Garnish curry generously with coriander.

RED CURRY BEEF STEW

Steps:

• Heat oil in large stew pot.
• Add red curry paste. Sauté for 1 minute. Add beef and brown on all sides. Add onions and carrots and sauté until onions are soft. Add potatoes, coconut milk, fish sauce, canned corn, and brown sugar. Cover and simmer for approximately 1 to 2 hours or until meat is tender.
• Garnish with peanuts and cilantro.

RED CURRY PASTE FOR THAI PORK AND NOODLES

Steps:

• Soak chiles in boiling water until soft, about 1 hour. Blend chiles, soaking liquid, and remaining ingredients in a blender until smooth. Paste can be refrigerated, in an airtight container, up to 1 week or frozen up to 1 month.