Spicey Red Curry Over Rice

Spicy Red Curry Over Rice

Ingredients:

2.5 Tbsp - red curry paste

1 Tbsp - Pastamore Fresh Jalapeño Oil

1 Tbsp - grapeseed oil

1 lb - chicken breast

2.25 cup - lite coconut milk

1/2 - medium onion

3 - carrots

3 stalks - celery

4 leaves - fresh basil

1 Tbsp - fish sauce (optional)

2 - bay leaves

1 - thai chili, minced

To taste - salt

1.5 cups - rice

Directions:

1. Remove skin from onion and chop into 1/2" pieces. Rinse celery and cut into 1/2" pieces on a bias. Peel carrots and cut similar in size to celery. Chop chicken breast into bite-sized pieces.

2. Prepare rice according to directions.

3. Heat a large pot on the stove over medium heat. Once hot, add the grapeseed oil and red curry paste. Cook for 1-2 minutes, mixing well. Add onion, celery, and carrots and cook for 3-5 minutes, stirring often. 

4. Add lite coconut milk, Thai chili, bay leaves, and chicken breast. Cook for 10-15 minutes.

5. Add fish sauce and Pastamore Fresh Jalapeño Oil. Cook for 5 minutes and adjust seasoning as needed. Remove and dispose of bay leaves.

6. Plate rice, top with spicy red curry, and garnish with finely chopped fresh basil.

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.