Tag Archives | rachael ray

How do you…DO CURRY?

This is how we do curry…RED CURRY that is!
Basically if you have coconut milk, red curry paste, veggies and garlic and/or ginger you can make this.  You can use shrimp, chicken or extra veggies & some peanuts. I made it with what i had on hand. Serve it with rice, couscous or simply some naan bread and you’re all set for a quick and delicious meal!
 Thai Shrimp Curry
  • 2 tablespoons vegetable or other light oil, (eyeball it)
  • 1 1/2 pounds large shrimp, peeled and deveined with tails removed
  • 6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
  • 3 cloves garlic, grated or finely chopped
  • 1-inch ginger root, peeled and grated or finely chopped
  • 4 scallions, chopped into 1-inch pieces, whites and greens
  • Salt and pepper
  • 2 tablespoons mild or hot red curry paste
  • 2 roasted red peppers, sliced
  • 1 cup “light” or unsweetened coconut milk
  • 1 cup frozen peas
  • 1 1/2 cups chicken stock
  • 1 tablespoon butter
  • 1 lime, zested and juiced
  • 1 1/2 cups couscous
  • 1 cup shredded fresh basil leaves
  • 2 cups chopped iceberg lettuce, 1/2 small head
  • 1/2 cup chopped peanuts, for garnish

Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3-4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.

Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.


what will you be doing tomorrow?

{P.S. We’ll be making something yummy like this favorite recipe of Aaron’s in the morning!} 

Oatmeal Cookie Pancakes

Recipe courtesy Rachael Ray (www.foodnetwork.com)
Serves: about 12 cakes, 4 servings
• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 ounces, 1/4 cup, chopped walnuts
• 3/4 cup sour cream
• 3/4 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 really ripe bananas, mashed up
• 3/4 cup raisins
• 1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet
• Maple syrup or honey, for drizzling
Here’s a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing. Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter. Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.
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