Tag: red curry paste

Thai Style Cheeseburgers with Lime Cilantro Mayo

My love of Asian cuisine continues with these delicious cheeseburgers.. they are really good. Feel free to marinate the meat overnight for extra yummy flavor and serve them with oven baked fries!

1 pound grass fed ground beef
2 tablespoons red curry paste
1 teaspoon grated galangal or fresh ginger
3 garlic cloves, grated
1/3 cup cilantro, chopped
1/3 cup basil, chopped
1/3 cup mint, chopped
Zest of one lime
1 stalk lemongrass, smashed and chopped
1 to 2 teaspoons salt
1 tablespoons oil

Transfer all the ingredients to a bowl. Mix well and let sit for a couple of hours in the fridge. Take out half an hour before cooking. Form into 4 to 6 patties, depending how big you want the burgers.

Heat a frying pan with the oil and cook the burgers to the desired doneness. Top with cheese and serve on toasted rolls.

4 to 6 ciabatta rolls, sliced and toasted
4 to 6 cheddar slices
Baby spinach

Lime Cilantro Mayo

¼ cup mayonnaise
¼ cup Greek yogurt
1 garlic clove, grated
Zest of one lime
Juice of one lime
½ cup cilantro, chopped
2 teaspoons salt

Mix all the ingredients in a small bowl and serve with the cheeseburgers.

Thai Fried Rice with Red Curry Chicken

This is a delicious meal to make either through the week or on the weekend- maybe this would be a great Sunday meal as it is a bit involved with quite a few ingredients.. but it is worth it!

1 pound chicken thighs, skinless and boneless, cut in 2 inch pieces
2 tablespoons red curry paste
Juice of a lime
1 tablespoon tamari
1 tablespoon honey
1 teaspoon salt
2 tablespoons peanut oil

Marinate the chicken pieces in the red curry paste, lime juice, tamari, honey and salt for at least 2 hours, ideally 6 to 8 hours. Keep aside.

Transfer to a lined cookie sheet, drizzle with peanut oil and broil till both sides are brown. Change the oven to bake and finish baking the chicken till cooked through.

Rice

1 tablespoon butter
1 tablespoon peanut oil
11/2 cups brown rice, rinsed
Juice of half a lime
4 cups water or broth
2 teaspoons salt

Heat a pan with the butter and oil. Add the rice and sauté on medium heat for 2 to 3 minutes. Add the lime juice, water and salt. Bring to a boil and simmer partially covered with a lid until the moisture is cooked off on the surface, about 5 to 10 minutes. Lower the heat and cover and cook for another 30 minutes or till the rice is cooked through. Transfer to a platter to cool.

Sauce

1 tablespoon creamy peanut butter, softened
Juice of a lime
3 tablespoons sweet garlic chili sauce
3 tablespoons coconut milk
1 tablespoon honey
1 tablespoon rice vinegar

Mix all the ingredients in a small bowl and keep aside.

2 tablespoons peanut oil
3 garlic cloves, grated
2 inch ginger, grated
1 cup shredded carrots
1 cup shelled and cooked edamame
1 orange pepper, chopped
2 eggs, beaten
½ cup cilantro, chopped
3 green onions, chopped
2 teaspoons salt
½ cup roasted peanuts, chopped

Add the cilantro, green onions and salt to the beaten eggs and keep aside. Heat a wok like pan with the oil. Add the garlic and ginger and sauté on medium heat for a minute. Add the carrots, edamame and the orange pepper. Saute on medium high heat for 2 to 3 minutes. Create a round space in the middle of the pan by moving the veggies aside and pour the egg mixture in the middle of the pan and stir on medium heat and slowly incorporate all the vegetables. Mix well and add the cooled brown rice. Mix well. Add the peanut sauce and check for seasonings. Mix well and serve with the chicken and chopped peanuts on top.