Red Curry Chicken With Basil

                          Red Curry Chicken With Basil

2 Tbsp vegetable oil
1 & 1/2 Tbsp Red Curry Base
1 can Coconut Milk , shaken
1 & 1/2 lbs ( 750 g ) boneless skinless
chicken breasts, sliced into bite size pieces
2 tsp sugar
2 tsp Fish Sauce
1 red bell pepper, cored and sliced
10 large basil leaves, chopped
Equipment:
A large frying pan, which works much better
than a wok!

Directions:
1 Heat the oil in the frying
pan over medium heat.
2 Add the curry base and
simmer for 2 minutes, so
that it is dissolved and
foaming.
3 Stir in the can of the
coconut milk. Cook over
medium heat for 4 minutes,
stirring occasionally.
4 Add the sliced chicken.
Simmer for 4 minutes.
5 Stir in the sugar, fish
sauce and bell pepper.
Simmer until the chicken is
cooked, about 3 minutes
more.
6 Add the chopped basil.
Season to taste with more
sugar or seasoning sauce as
desired.
7 Serve over rice.

Red Curry Beef Stew

                                             Red Curry Beef Stew

 

2 Tbsp vegetables oil
2 Tbsp Red Curry Base
2 lbs ( 908 g ) stew meat
2 medium onions, chopped
3 medium potatoes, peeled and cut into
chunks
3 medium carrots, peeled and cut into
chunks
1 can Coconut Milk
3 Tbsp Fish Sauce
2 tsp brown sugar
1 cup roasted, unsalted peanuts

Directions:
1 In large pot, heat oil. Add Curry Base.
Sauté for 1 minute.
2 Add stew meat and brown on all sides.
3 Add onions and carrots and sauté for 3
minutes.
4 Add potatoes, Coconut Milk, Fish Sauce
and brown sugar.
5 Cover and simmer for approximately 1 to
1 1/2 hours or until meat is tender.
6 Garnish with peanuts. 

Mussels in Red Curry Sauce

                       Mussels in Red Curry Sauce

2 Tbsp vegetable oil
1 medium onion or 3 shallots, chopped
1 Tbsp Red Curry Base
1 can Coconut Milk or Lite Coconut Milk
2 Tbsp lime juice
2 Tbsp brown sugar
1 Tbsp Fish Sauce , or salt to taste
1 large tomato, chopped
2 lbs mussels, scrubbed & de-bearded
Garnish: chopped cilantro, lime wedges
Equipment:
Large skillet with cover

Directions:
1 Heat oil in skillet over medium-high
flame. Add onion and briefly sauté.
2 Add curry base and stir until bubbling
and onions are soft.
3 Add the coconut milk, lime juice, brown
sugar, fish sauce, and tomato. Mix well and
bring to a boil.
4 Add the mussels and cover. Steam until
the mussels open and are tender. Pour into
a large serving bowl and garnish with
cilantro and lime wedges.
Serving Suggestion:
This will also serve 4 as a main course,
accompanied with Rice Noodles for soaking
up the flavor of the sauce.