red curry | Thai Cooks!

Tag Archives: red curry

Thai cooking class in Miami Beach

Terrific Thai Cooking Class in Miami Beach – here’s a shot of our red curry with beef!

Last week we returned to Miami Beach for another Thai cooking class. All hungers were satisfied as we cooked up batches of green and red curries, ginger chicken, tom yum goong, and Thai iced tea to wash it all down with.

If you’re looking for a private cooking class, contact me and let me know what kind of menu you’d like to learn. Be sure to be hungry when I arrive too, as we don’t take any food home!

Red curry Lunch

We had a relatives visit today and they love Thai food. So I thought to myself, “What should I cook for them?”

I realized that I haven’t made red curry since we came back from Thailand. So I made a red curry with sliced chicken, Thai eggplant, yellow bell peppers and sweet Thai basil leaves.

I put some chunks of pumpkin in there just because I absolutely love pumpkin, and it goes very well with red or green curry. I served it hot, in these cute little serving bowls, with jasmine rice of course.

And for a little extra kick I used some of my frozen red curry paste that I brought back from Thailand. It came out delicious and smooth and just the right amount of spicy!!!

Wild Alaskan Salmon Red Curry

Wild alaskan salmon in Thai red curry sauce with thai eggplants, bell peppers, kaffir lime leaves, thai fresh basil leaves and krachai (fingerroots) . Not only food was delicious, but all these thai herbs are good for your health. I used soy milk to make curry sauce, but you can use You can use coconut milk .


Prep time: 30 mins | 4 servings

Ingredients:

  • 2 pcs Wild Salmon Alaskan
  • 2 tbsp Red Curry Paste
  • 1 cup Soymilk/Coconut milk
  • 2 tbsp Olive Oil
  • 4 Thai eggplants
  • 1/2 cup fresh/frozen krachai
  • 6-8 Kaffir lime leaves
  • 1/2 cup Red peppers
  • 1/2 Orange peppers
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar

Directions:
1. Heat non-stick fry pan over medium-high heat. Saute red curry paste, then add soy milk or coconut milk and saute together until smell is fragrant.
2.Add krachai, kaffir lime leaves, bell pepers and saute together.
3. Reduce heat to medium, then add salmon in to the pan then close the lid to poach until it cooks.
4. Season with fish sauce, brown sugar. Served over rice.

Powered by WordPress | Designed by: photography charlottesville va | Thanks to ppc software, penny auction and larry goins