Green Curry Vinaigrette Recipe Recipes Recipe For Meatloaf

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THAI GREEN CURRY



Thai Green Curry image

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 21

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Steps:

  • Heat oil in a heavy based skillet or pot over medium high heat.
  • Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
  • Add chicken broth and coconut milk, mix to dissolve paste.
  • Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
  • Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
  • Add kaffir lime leaves. Mix then bring to simmer.
  • Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
  • Add eggplants, cook 5 minutes until soft.
  • Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
  • Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
  • Serve curry over jasmine rice with garnishes of choice.

Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

CURRY VINAIGRETTE DRESSING



Curry Vinaigrette Dressing image

Curry fusion vinaigrette. Regarding the curry powder, I mix my own; however, you can use an Eastern-Indian curry mix. I go to a local spice store, The Spice House, they have different selections on their website.

Provided by tothelandofnod

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 8h10m

Yield 32

Number Of Ingredients 7

2 tablespoons curry powder (Maharaja-style)
2 cups extra-virgin olive oil
⅔ cup balsamic vinegar, or more to taste
¼ onion, finely chopped
3 tablespoons brown sugar
5 cloves garlic, pressed
1 teaspoon salt

Steps:

  • Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 74.7 mg, Sugar 2.1 g

CURRY VINAIGRETTE



Curry Vinaigrette image

Make and share this Curry Vinaigrette recipe from Food.com.

Provided by PalatablePastime

Categories     Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 9

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 serrano peppers or 1 jalapeno chile, seeded and minced
2 cloves garlic, minced
1 tablespoon curry powder (mild or hot, your choice)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Whisk together all ingredients.
  • May store in an airtight jar, refrigerated, up to 2 weeks.
  • Use on salads, vegetables, potatoes, etc.

Nutrition Facts : Calories 1405.1, Fat 145.3, SaturatedFat 20.1, Sodium 1570.4, Carbohydrate 30.9, Fiber 3.4, Sugar 18.4, Protein 2.5

CURRY VINAIGRETTE



Curry Vinaigrette image

This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott.

Provided by Sandi From CA

Categories     Salad Dressings

Time 5m

Yield 3/4 cup, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
1 jalapeno pepper, seeded and minced (about 1 tablespoon)
1 teaspoon minced garlic
1 tablespoon curry powder (I love Patak's Mild Curry Paste, but you can make your own, too.) or 1 tablespoon mild indian-style curry paste (I love Patak's Mild Curry Paste, but you can make your own, too.)
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Steps:

  • Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.

Nutrition Facts : Calories 175.2, Fat 18.2, SaturatedFat 2.5, Sodium 196.1, Carbohydrate 3.8, Fiber 0.5, Sugar 2.3, Protein 0.3

EASY THAI GREEN CURRY



Easy Thai Green Curry image

Creamy but hot and can be adapted to suit veggies.

Provided by majamcgill

Time 1h10m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • To make sauce, mix all sauce ingredients together in a blender.
  • Add 1 Tbsp. oil to large frying pan then stir-fry chicken/quorn until well saturated with sauce.
  • Add stock. Stir and reduce heat to medium-low.
  • Gently simmer for 5 minutes. Season to taste.
  • While curry is simmering, bring a saucepan of water to the boil.
  • Now add 100g Thai jasmine rice and leave to cook for 15 minutes.
  • Add 300ml coconut milk and green vegetables to curry. Continue simmering for 4 minutes.
  • Add mung bean sprouts and stir for a few minutes.
  • Add cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking vegetables.
  • Serve with Thai jasmine rice and sprinkle with basil.

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