Tilapia Red Curry

After making some curry at last week I was craving another curry dish. Tilapia was on sale at the store, so it seemed like a perfect chance to make a fish curry. Our Pastamore Fresh Jalapeño Oil was used in this recipe, but our Roasted Garlic Grapeseed Oil would be a great substitute if you did not want the extra spice.

Ingredients:
1 lb - tilapia fillets
1 15 oz can - lite coconut milk
2 Tbsp - red curry paste
1 Tbsp - Pastamore Fresh Jalapeño Oil
3 stalks - celery
1/2 - yellow onion
1 cup - broccoli florets
2 tsp - fish sauce
2 tsp - grapeseed oil
To taste - salt

Directions:
1. Rinse celery and chop into 1/2" pieces. Remove top and bottom from onion and chop into 1/2" pieces. Rinse broccoli florets.

2. Heat a large frying pan on stove over medium heat. Once hot add the grapeseed oil and red curry paste. Cook for 2-3 minutes. Add onions, celery, and broccoli. Mix well and cook for 3-4 minutes.

3. Add tilapia filets to pan, moving vegetables out of the way as needed to get the fish on the bottom of the pan. Add the lite coconut milk and stir. Cook for 10 minutes, turning fish fillets as needed during the cooking process if they are not covered by the sauce.

4. Add fish sauce and Pastamore Fresh Jalapeño Oil. Cook for 2-4 minutes or until fish is cooked to desired temperature. Adjust seasoning with salt as needed.

5. Serve over rice.

Mango Sticky Rice

I'm not a big dessert eater, but mango sticky rice is a great treat every time I sit down at a Thai restaurant. Mangoes are coming into season and will soon be both tasty and reasonably priced. The sauce for this dish is optional, and it could be finished with just a drizzle of our Pastamore Passion Fruit White Balsamic Vinegar.

Ingredients:   serves 2-3
3/4 lb - white glutinous rice (short-grain rice should do)
1 cup - water
3/4 cup - lite coconut milk
2 tsp - Pastamore Passion Fruit White Balsamic Vinegar
1/2 cup - white sugar
1/4 tsp - salt

For sauce:
1/4 cup - lite coconut milk
1 tsp - Pastamore Passion Fruit White Balsamic Vinegar
1 pinch - salt
1 tsp - salt
1 tsp - tapioca starch

1 large - mango
As garnish - toasted sesame seed

Directions:
1. Add rice and water in pot over high heat. Bring to a boil and reduce to a simmer. Cook for 12 minutes or until tender.

2. As rice cooks, place coconut milk, white sugar, salt, and 2 tsp Pastamore Passion Fruit White Balsamic Vinegar into a saucepan over medium heat. Bring to a boil and reduce to a simmer. Add mixture to rice once all of water has been absorbed. Mix well. Refrigerate for 1 hour uncovered.

3. When ready to serve, heat a small pan on the stove. Add coconut milk, salt, sugar, and Pastamore Passion Fruit White Balsamic Vinegar. Bring to a boil and stir in tapioca starch using a whisk. Remove from heat.

4. Slice mangoes or chop to desired size. Plate sticky rice, top with mango, and finish with sauce.