CURRY PASTA RECIPE RECIPES

Name: Thai green curry paste
Prep time: 30 min
Yield: Serves 8
Cuisine: Thai and South-East Asian
Ingredients: 4-6 medium green chillies, de-seeded and roughly chopped; 2 shallots, roughly chopped; 5cm/2in piece of fresh ginger, peeled and grated; 2 garlic cloves, crushed; small bunch of fresh coriander, stalks and roots attached if possible; 2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried); 1 lime, grated zest and juice; 8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime); 2.5cm/1in piece galangal, peeled and chopped (if available); 1 tbsp coriander seeds, crushed; 1 tsp ground cumin; 1 tsp black peppercorns, crushed; 2 tsp Thai fish sauce or light soy sauce; 3 tbsp olive oil

THAI GREEN CURRY PASTE RECIPE - BBC FOOD

Thai green curry paste recipe - BBC Food image

Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later.

Provided by Jo Pratt

Prep Time 30 minutes

Cook Time 0 minutes0S

Yield Serves 8

Number Of Ingredients 14

Ingredients

4-6 medium green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm/2in piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
small bunch of fresh coriander, stalks and roots attached if possible
2 lemongrass stalks, chopped (if unavailable, use 2 tbsp dried)
1 lime, grated zest and juice
8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 extra lime)
2.5cm/1in piece galangal, peeled and chopped (if available)
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil

Steps:

Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

PRAWN CURRY IN A HURRY RECIPE | BBC GOOD FOOD

Prawn curry in a hurry recipe | BBC Good Food image

Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch

Provided by Good Food team

Categories Dinner, Lunch, Main course, Side dish, Snack, Supper

Total Time 15 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 5

Ingredients

2 tbsp curry paste (we used Patak's Origional Balti curry paste)
1 onion, finely sliced
200g large raw or cooked prawns, defrosted if frozen
400g can chopped tomatoes with garlic
large bunch coriander, leaves and stalks chopped

Steps:

Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

Nutrition Facts : Calories 166 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 11 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.08 milligram of sodium

More about "curry pasta recipe recipes"

THAI GREEN CURRY PASTE RECIPE - BBC FOOD

Homemade Thai curry paste has tons more flavour that shop-bought versions. Make double the recipe and freeze half for later.
From bbc.co.uk
Reviews 4.7
Cuisine Thai and South-East Asian

Place all of the ingredients in a food processor and blitz to a paste. Use straight away or store in a jar in the fridge for up to 3 weeks. This quantity is enough for a curry for 8 people.

See details

CAULIFLOWER CURRY RECIPE | JAMIE MAGAZINE RECIPES

Simple curries like this are all over India, where they’re a mainstay of roadside snacks for travellers and workers. Adjust the chilli heat as you like, and feel free to add or substitute other vegetables, such as peas, broccoli and spinach.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 482 calories per serving

1. For the paratha dough, combine the chapati flour in a large bowl with ¾ teaspoon salt and about 200ml cold water, then knead for 10–12 minutes. Shape into a ball, cover with a damp tea towel and leave to rest.
2. Heat most of the vegetable oil in a pan over a medium heat and sauté the onion, garlic and ginger, stirring, for 6–8 minutes, until softening. With a slotted spoon, remove the onion mixture to a bowl and set aside.
3. Toast the mustard and cumin seeds in a dry pan over a medium heat for 30 seconds, stirring constantly with a wooden spoon, until fragrant. Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat.
4. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper. Pour in about 600ml water, or enough to just cover the mixture. Bring to a simmer over a low heat, cover with a lid and continue to simmer for 8–10 minutes. Add the cauliflower and cook for another 8–10 minutes, or until the sauce has thickened and the potatoes and cauliflower are tender.
5. Meanwhile, cook the parathas. Place a flat, cast-iron, Indian-style tava over a medium-high heat. If you don’t have one of these, use a frying pan or flat griddle. Divide the dough into 6–8 balls. Lightly flour a flat surface and roll the first ball into a 12cm circle. Lightly brush with the melted butter and place on the hot tava or pan. Cook for a few minutes on each side, or until the bread begins to blacken and blister. Repeat with the remaining dough.
6. Serve immediately with the curry and a bowl of yoghurt on the side.

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INDIAN PRAWN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

This curry is a complete joy. As well as being seriously tasty, it’s good for you, too. Prawns are packed with vitamin B12, which is what keeps metabolic functions in your body going, so that your cells can use the energy from the food you eat. Plus, spinach is super-high in vitamin K, which keeps our bones healthy. Coming in at under half an hour, this is a quick and easy weeknight supper that ticks all the boxes and promises big on flavour. Enjoy!
From jamieoliver.com
Total Time 25 minutes
Calories 642 calories per serving

1. Fill a medium pan with salted water, place over a high heat and bring to a boil.
2. Peel and finely slice the garlic and onion, then peel and finely grate the ginger. Halve and deseed the chilli, then finely slice. Roughly chop the tomatoes.
3. Add the rice to the boiling water and cook for 10 minutes, or until tender. Drain in a sieve, then return to the warm pan, cover with a lid and set aside off the heat.
4. Heat 2 tablespoons of oil in a medium pan over a medium heat, add the mustard seeds, garam masala and turmeric, then fry for 1 minute.
5. Add the onion, garlic and ginger, then fry for 10 minutes, or until softened. Add the chilli, tomatoes and a splash of water, then turn the heat up and cook for a further 3 minutes.
6. Next, add the prawns and coconut milk, bring to the boil then reduce the heat slightly and simmer gently for 3 to 4 minutes, or until the prawns are just cooked.
7. Stir through the spinach and cook for a further 1 to 2 minutes until the spinach has wilted.
8. Divide the rice between plates. Season the prawn curry to taste with salt, black pepper and a squeeze of lime juice, then ladle the curry onto the rice. Serve with the remaining lime, cut into wedges for squeezing over.

See details

PRAWN CURRY IN A HURRY RECIPE | BBC GOOD FOOD

Minimum shopping, maximum taste. And if Indian cuisine is not your thing, make this Thai prawn curry with a simple switch
From bbcgoodfood.com
Total Time 15 minutes
Category Dinner, Lunch, Main course, Side dish, Snack, Supper
Cuisine Indian
Calories 166 calories per serving

Drizzle some oil from the curry paste jar into a wok or large frying pan, gently heat, then add the onion. Sizzle over a low heat for 4 mins until the onion softens, then stir in the paste and cook for a few mins longer. Stir in the prawns and tomatoes, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled rice and naan bread.

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CAULIFLOWER CURRY RECIPE | JAMIE MAGAZINE RECIPES

Transfer to a large saucepan with the rest of the vegetable oil, tomatoes, curry leaves and remaining spices. Cook for a further 5 minutes over a medium heat. Add the reserved onion mixture, potatoes and chillies and season generously with salt and pepper.
From jamieoliver.com

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