THAI TOAST RECIPE RECIPES

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THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Thai green curry recipe | Jamie Oliver curry recipes image

The first time I ever had Thai green curry I was sixteen years old and it blew my mind! This green curry paste is so quick to make, yet the flavours are really complex, refreshing and delicious. With Christmas leftovers, it’s a dream. Boom.

Total Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 20

1 butternut squash (1.2kg)
groundnut oil
2x 400 g tins of light coconut milk
400 g leftover cooked greens, such as Brussels sprouts, Brussels tops, kale, cabbage, broccoli
350 g firm silken tofu
75 g unsalted peanuts
sesame oil
1 fresh red chilli
2 limes
1 teaspoon cumin seeds
2 cloves garlic
2 shallots
5 cm piece of ginger
4 lime leaves
2 tablespoons fish sauce
4 fresh green chillies
2 tablespoons desiccated coconut
1 bunch fresh coriander (30g)
1 stick lemongrass
1 lime

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
    3. For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
    4. Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
    5. Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
    6. Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
    7. Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
    8. Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
    9. Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
    10. Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
    11. Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.

Nutrition Facts : Calories 324 calories, FatContent 24 g fat, SaturatedFatContent 9.7 g saturated fat, ProteinContent 10.2 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 0.5 g salt, FiberContent 3.7 g fibre

BEEF PAD THAI RECIPE | EATINGWELL



Beef Pad Thai Recipe | EatingWell image

We've bulked up the serving size of beef pad thai by adding in lots of healthy veggies like matchstick carrots, snap peas and scallions. Look for whole-grain brown-rice pad thai noodles to add an additional 3 grams fiber to each serving.

Provided by Katie Webster

Categories     Healthy Thai Recipes

Total Time 20 minutes

Number Of Ingredients 8

8 ounces pad thai rice noodles, preferably brown rice noodles
2 teaspoons canola oil
¾ pound lean ground beef
2 cups stringless snap peas
2 cups matchstick carrots
½ cup chopped scallions
½ cup pad thai sauce (see Tip)
Chopped peanuts and lime wedges for serving

Steps:

  • Bring a pot of water to a boil. Cook noodles in boiling water according to package instructions until al dente. Reserve 1 cup cooking liquid and drain the noodles.
  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add beef, and cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add snap peas, carrots and scallions, and cook, stirring often, until the peas are bright green, 2 to 3 minutes.
  • Add sauce, the noodles and about half of the reserved cooking liquid; stir with tongs to coat. Reduce heat to medium-low; simmer, adding more of the reserved cooking liquid to moisten if necessary and stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes longer. Serve hot with chopped peanuts and lime wedges.

Nutrition Facts : Calories 464.8 calories, CarbohydrateContent 65.3 g, CholesterolContent 55.3 mg, FatContent 13 g, FiberContent 6.2 g, ProteinContent 22.5 g, SaturatedFatContent 4.1 g, SodiumContent 894.4 mg, SugarContent 14.3 g

More about "thai toast recipe recipes"

THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
The first time I ever had Thai green curry I was sixteen years old and it blew my mind! This green curry paste is so quick to make, yet the flavours are really complex, refreshing and delicious. With Christmas leftovers, it’s a dream. Boom.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 324 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
    3. For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
    4. Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
    5. Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
    6. Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
    7. Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
    8. Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
    9. Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
    10. Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
    11. Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.
See details


SWEET CHILI THAI SAUCE RECIPE | ALLRECIPES
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.
From allrecipes.com
Reviews 4.4
Total Time 20 minutes
Category Sauces
Calories 33.9 calories per serving
  • Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
See details


THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
The first time I ever had Thai green curry I was sixteen years old and it blew my mind! This green curry paste is so quick to make, yet the flavours are really complex, refreshing and delicious. With Christmas leftovers, it’s a dream. Boom.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 324 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
    3. For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
    4. Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
    5. Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
    6. Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
    7. Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
    8. Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
    9. Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
    10. Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
    11. Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.
See details


THAI RECIPES | ALLRECIPES
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with …
From allrecipes.com
See details


SWEET CHILI THAI SAUCE RECIPE | ALLRECIPES
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and …
From allrecipes.com
See details


THAI RECIPES | ALLRECIPES
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with …
From allrecipes.com
See details


SWEET CHILI THAI SAUCE RECIPE | ALLRECIPES
A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and …
From allrecipes.com
See details


BEEF PAD THAI RECIPE | EATINGWELL
Whether you want something simple, like a peanut butter-banana sandwich, or something a little indulgent, like avocado toast with buttery mozzarella cheese, there's a recipe for you. Recipes like our Pecan Butter & Pear Toast …
From eatingwell.com
See details


THAI RECIPES | ALLRECIPES
Inspired by the pad thai at Thai Tom, this recipe features a tamarind paste, vinegar, sugar, and fish sauce mixture over perfectly stir-fried eggs, chicken breast, and rice noodles, garnished with …
From allrecipes.com
See details


BEEF PAD THAI RECIPE | EATINGWELL
Whether you want something simple, like a peanut butter-banana sandwich, or something a little indulgent, like avocado toast with buttery mozzarella cheese, there's a recipe for you. Recipes like our Pecan Butter & Pear Toast …
From eatingwell.com
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