THAI BASIL DRINKS RECIPES
THAI RECIPES - BBC GOOD FOOD
Sweet and sour Thai curries, noodles and rice.
Provided by Good Food team
Number Of Ingredients 1
THAI RED CURRY RECIPE - BBC GOOD FOOD
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Provided by Elena Silcock
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
- Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to the boil, take off the heat and add ½ small pack Thai basil.
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
Nutrition Facts : Calories 425 calories, FatContent 32 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 2 grams fiber, ProteinContent 27 grams protein, SodiumContent 2.4 milligram of sodium
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THAI RED CURRY RECIPE - BBC GOOD FOOD
Forget ordering takeaway and make your own Thai red curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Cuisine Thai
Calories 425 calories per serving
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Cuisine Thai
Calories 425 calories per serving
- Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
See details
BEST THAI GREEN CHICKEN CURRY RECIPE - JAMIE OLIVER
This deliciously fragrant Thai green curry really packs a flavour punch.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 285 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 285 calories per serving
- To make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a food processor.
- Trim the lemongrass, remove the tough outer leaves, then finely chop and add to the processor. Trim and add the chillies along with the cumin and half the coriander (stalks and all). Blitz until finely chopped, add the fish sauce and blitz again.
- Slice the chicken into 2.5cm strips. Heat 1 tablespoon of oil in a large pan on a medium heat, add the chicken and fry for 5 to 7 minutes, or until just turning golden, then transfer to a plate.
- Tear the mushrooms into even pieces. Return the pan to a medium heat, add the mushrooms and fry for 4 to 5 minutes, or until golden. Transfer to a plate using a slotted spoon.
- Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
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- Stir in the chicken and mushrooms, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through, adding the mangetout for the final 2 minutes.
- Season carefully to taste with sea salt and freshly ground black pepper. Pick, roughly chop and stir through the basil leaves and remaining coriander leaves. Serve with lime wedges and steamed rice.
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