Posts Tagged ‘red curry

01
May
11

Roasted Red-Curry Salmon with Green Beans

I’ve become a slacker lately when it comes to weeknight meals. I could spend the next few sentences explaining why — valid excuses, considering how much I’ve been working lately — but really it’s because of this: I’m tired!!!  And when I’m tired, we eat leftovers all week! You can relate? You know how it feels to spend days eating jarred pasta sauce and frozen meals?

Last week, this recipe got us out of the weeknight rut. I found it in Bon Appetit’s Fast Easy Fresh Cookbook– a tome filled with simple and fresh meals. Many of them are so simple they feel like cheating. This salmon takes less time than boiling water. I made it twice, after working 10 hour- plus days. I came home exhausted and in need of something healthy.

There’s a fair degree of heat to this dish because of the red curry paste. The paste is a Thai staple made from a concentration dried red chile, garlic, shallot, lemongrass and a few other spices. Like soy sauce, there are winners and losers when it comes to the packaged stuff. If you have an international market near you, look for Mae Ploy. Otherwise, use what’s available. Once you whisk the curry paste with lime juice and vegetable oil, you coat the salmon with the mixture. Then toss green beans and slices of red bell pepper with a bit of oil and salt. Place the salmon and veggies on the same sheet pan and roast for 12 minutes. Sprinkle with chopped basil and mint. That’s it. It couldn’t be easier.

Is this dinner party quality? I say no, but you be the judge. On a weeknight, it’s fast, easy and healthy. And it certainly is better than jarred pasta sauce.

Roasted Red-Curry Salmon with Green Beans
Bon Appetit Fast Easy Fresh Cookbook

4 6-ounce salmon fillets (each about 1 1/2 inches thick)
1 tablespoon plus 1 teaspoon vegetable oil
2 teaspoons Thai red curry paste
1 tablespoon fresh lime juice, plus lime wedges for serving
8 ounces green beans, trimmed
1 red bell pepper, cut into long strips
1 generous tablespoon thinly sliced fresh mint leaves
1 generous tablespoon thinly sliced fresh basil leaves

Preheat oven to 400°F. Spay a heavy rimmed baking sheet with nonstick spray, or lightly grease with vegetable oil. Place fish on half of prepared baking sheet. Whisk 1 tablespoon of the oil, lime juice, and curry paste in a small bowl. Spread the mixture over the salmon. Toss green beans and bell pepper in a medium bowl with remaining 1 teaspoon oil. Arrange green beans and pepper on other half of the baking sheet. Sprinkle with salt.

Roast in oven until fish is just opaque in center and veggies are crisp tender, about 12 minutes. Put fish on plates and veggies next to the salmon. Sprinkle mint and basil on top. Serve with lime wedges.

Serves 4

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11
Jun
10

Thai Shrimp and Spinach Curry

This meal illustrates why I love to cook. It was a new recipe. I hoped it would satisfy a craving. And it did.

On top of that, it was quick to make and required little effort. It filled the house with the smell of coconut milk and the warmth of red curry. The spinach, carrots and red pepper made it a beautiful meal. As far as taste? Delicious.

About 10 years ago, I began exploring ingredients and cooking techniques while living in Little Rock, Ark. The city has a fantastic farmers’ market, one of the best I’ve seen anywhere. But it sorely lacks when it comes to ethnic restaurants. When I wanted Indian food, many times I ended up cooking it myself. The same went for Thai and Vietnamese cuisine. If only I’d found this recipe then.

The quality of the curry paste you use could determine the degree of awesome-ness. I used red because I love it so. Red and green curry paste can be found in the international or Asian aisle of most supermarkets. If you live near an Asian or international market, see if they carry Mae Ploy. I highly recommend it.

Thai Shrimp and Spinach Curry
Gourmet Today

1 (13- to 14-ounce) can unsweetened coconut milk, chilled (do not stir or shake)
1 1/2 to 2  teaspoons Thai green or red curry paste
1 pound medium shrimp (31-35 per pound), peeled and deveined
2 tablespoons Asian fish sauce
2 carrots, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
3/4 pound spinach (1 large bunch), tough stems discarded
3 tablespoons chopped fresh cilantro

Accompaniment: jasmine or basmati rice

Spoon about 1/3 cup of thick coconut cream from top of coconut milk (set remaining coconut milk aside) into a large heavy skillet and cook over moderate heat, stirring, until slightly thickened, 2 to 3 minutes. Add curry paste and cook, whisking, for 1 minute. Add shrimp and cook over moderately high heat, stirring, until the begin to turn pink, 1 to 2 minutes. Add remaining coconut milk and fish sauce, bring to a summer, and simmer, uncovered, stirring occasionally, until shrimp are just cooked through, about 1 minute. Transfer shrimp with a slotted spoon to a bowl. Add carrots and bell pepper to sauce and simmer for 5 minutes. Add spinach tin batches, stirring until each batch is wilted. Return shrimp to skillet and simmer, stirring occasionally, for 1 minute.

Sprinkle cilantro on the curry and serve with rice.




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