PINK PASTE RECIPES

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THAI RED CURRY PASTE | BBC GOOD FOOD

This recipe is as easy as peeling and throwing a load of ingredients in a food processor or blender, yet makes incredibly fresh tasting curries. I have admitedly cut out and replaced a few hard to find 'oriental' ingredients with supermarket available ingredients, though this has not seemed to impact the flavour too much... anyway, it is only home cooking.

Provided by theaveragejosh

Total Time 21 minutes

Prep Time 6 minutes

Cook Time 15 minutes

Yield Serves 4

Steps:

  • As said in the description, this recipe really is as easy as throwing ingredients into a blender. Start, though, by cutting off the stems of the chillies, coring the peppers and peeling the shallots and garlic. It also helps to give the peppers and shallots a quick chop before throwing them in. Finally, bruise the lemongrass stalk, which simply means pressing down on the stalk with a flat knife, and chop the stalk in half.
  • It is better to pulse the ingredients in stages from larger to shorter, just so everything grinds down well. I generally go peppers, shallots, lemongrass stalk, regular chillies, bird's eye chillies, garlic, then coriander and leaves. Everything should be well chopped but not quite yet a paste. (Leave the lime and the wet ingredients out until the next step).
  • Season the not-quite paste with the zest and juice of the lime, 1tsp of each fish sauce and soy sauce, and 1-2 tbsp of sunflower oil. Blend the whole mixture again for about 10-20 seconds, and when it starts to look more like a paste it is ready.
  • It's hard to say how much exactly this makes, I'd estimate about as much as you'd get in a small jar, so enough for 4 or 5 Tai Red Curries. It should be stored in the fridge for 2 weeks in a jar or airtight container. This paste not only makes great curries but can be used for many Thai soups and broths. Don't worry too much about using it up as the paste can also be frozen, though may loose some flavour in the thawing process.
  • Thai Curry Recipe: Begin by warming some wok oil or vegetable oil in a pan and soften 1 chopped spring onion in the oil. Add 2 1/2 tbsp of curry paste to the pan and a packet of sugar snap peas, and after about 1 minute slowly whisk in a can of coconut milk (400ml, light preferably) and about 2 tbsp of water. Bruise a stick of lemongrass and add to the sauce, along with 1 tsp each of soy sauce and fish sauce. Bring the mixture to a simmer, rinse 2 packets (about 400g) of raw jumbo king prawns, frozen are okay, and add them to the curry. By the time the sauce comes to the boil the prawns should be pink and everything should be cooked. Throw in a handful of chopped fresh coriander and the juice of half a lime right at the end. This curry serves 2-4 depending on the ammount of rice made to accompany it.

STUFFED CABBAGE CASSEROLE RECIPE: HOW TO MAKE IT



Stuffed Cabbage Casserole Recipe: How to Make It image

"I came up with this recipe because I love the taste of cabbage rolls, but don't always have the time to prepare them," writes Joann Alexander from Center, Texas. "My version uses the same ingredients in a simpler manner for hearty results everyone enjoys!"

Provided by Taste of Home

Categories     Dinner

Total Time 04 hours 20 minutes

Prep Time 20 minutes

Cook Time 04 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 15

1 pound ground beef
1/3 cup chopped onion
4 cups chopped cabbage
1 medium green pepper, chopped
1 cup uncooked instant rice
1 cup water
1 can (6 ounces) tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup ketchup
2 tablespoons cider vinegar
1 to 2 tablespoons sugar, optional
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice. , In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low until rice and vegetables are tender, 4-5 hours.

Nutrition Facts : Calories 295 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 50mg cholesterol, SodiumContent 815mg sodium, CarbohydrateContent 34g carbohydrate (12g sugars, FiberContent 5g fiber), ProteinContent 19g protein.

More about "pink paste recipes"

THAI RED CURRY PASTE | BBC GOOD FOOD
This recipe is as easy as peeling and throwing a load of ingredients in a food processor or blender, yet makes incredibly fresh tasting curries. I have admitedly cut out and replaced a few hard to find 'oriental' ingredients with supermarket available ingredients, though this has not seemed to impact the flavour too much... anyway, it is only home cooking.
From bbcgoodfood.com
Reviews 5
Total Time 21 minutes
Cuisine Thai
  • Thai Curry Recipe: Begin by warming some wok oil or vegetable oil in a pan and soften 1 chopped spring onion in the oil. Add 2 1/2 tbsp of curry paste to the pan and a packet of sugar snap peas, and after about 1 minute slowly whisk in a can of coconut milk (400ml, light preferably) and about 2 tbsp of water. Bruise a stick of lemongrass and add to the sauce, along with 1 tsp each of soy sauce and fish sauce. Bring the mixture to a simmer, rinse 2 packets (about 400g) of raw jumbo king prawns, frozen are okay, and add them to the curry. By the time the sauce comes to the boil the prawns should be pink and everything should be cooked. Throw in a handful of chopped fresh coriander and the juice of half a lime right at the end. This curry serves 2-4 depending on the ammount of rice made to accompany it.
See details


STUFFED CABBAGE CASSEROLE RECIPE: HOW TO MAKE IT
"I came up with this recipe because I love the taste of cabbage rolls, but don't always have the time to prepare them," writes Joann Alexander from Center, Texas. "My version uses the same ingredients in a simpler manner for hearty results everyone enjoys!"
From tasteofhome.com
Reviews 4.1
Total Time 04 hours 20 minutes
Category Dinner
Cuisine North America
Calories 295 calories per serving
  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker; add cabbage, green pepper and rice. , In a large bowl, combine the water and tomato paste. Stir in the remaining ingredients. Pour over beef mixture; mix well. Cover and cook on low until rice and vegetables are tender, 4-5 hours.
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