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.

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.

Pan Seared Flounder with Balsamic Butternut Squash Puree

Winter squash season is in full swing, and flavorful squash can be found at great prices. Butternut squash already has a nice subtle sweetness, and when it is combined with our Pastamore Traditional Barrel-Aged Balsamic Vinegar is a great pear with flounder or other white fish. The fish and puree in this recipe are paired with rice flavored with our Pastamore Meyer Lemon Oil. All of the parts of this dish taste great separately, and together make a lovely bright dish.

Ingredients:
1 lb - flounder
1 large - butternut squash
2 tsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
1 Tbsp - Pastamore Meyer Lemon Oil
1//2 Tbsp - fresh sage, chopped
1 cup - rice
2 cups - water
1 Tbsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Remove skin from butternut squash, cut in half from top to bottom, and scrape out seeds with a spoon. Cut into 1/2" cubes. Heat a large pot on the stove over medium heat. Add the vegetable oil and  chopped butternut squash. Cook until fork tender (20-30 minutes).

2. Combine rice and water in a large pot over high heat. Bring to a boil and reduce to a simmer. Cook until tender. Add the Pastamore Meyer Lemon Oil to the rice and mix well. Season to taste with salt and black pepper.

3. While the rice is cooking, heat a large frying pan on the stove over medium/medium-high heat. Lightly oil the pan as needed and season flounder on both sides with salt and black pepper. Add the flounder to the pan and cook to a minimum temperature of 145ºF turning once during the cooking process.

4. Place the cooked butternut squash, sage, and Pastamore Traditional Barrel-Aged Balsamic Vinegar in a food processor. Blend until smooth. Season to taste with salt and black pepper.

5. Plate the rice and butternut squash puree, and top with the flounder filet. Serve and enjoy.