Red Curry Recipes

Penang Lamb Shanks

¼ Cup Unsalted Peanuts
2 tbsp Tomato Paste
3 tbsp Life's Good Red Curry Paste
4 Lamb Shanks
250 mls Beef or Vegetable Stock
400 ml can Coconut Milk or Coconut Cream
2 Cups total of chopped Carrots, Pumpkin
and Snake Beans or Green Beans
Thai Basil for Garnish

Lightly toast peanuts in hot dry wok until golden brown then crush to very fine in food processor or mortar and pestle. Set aside. Fry Life's Good Red Curry Paste and Tomato Paste in moderately hot wok for 2 - 5 mins until paste begins to stick to wok. Add Lamb Shanks and Peanuts and turn until Shanks are coated in paste. Then add stock and simmer 45 mins. Following this stage you may need to add a little extra stock or water if shanks have absorbed most of the liquid. Add Pumpkin and Coconut Milk and simmer on low heat for another 30 to 45 mins until shanks are tender and juicy. This dish is best if allowed to simmer for as long as possible to allow peanuts to incorporate into sauce and shanks to become mouth-watering. 15 mins prior to serving add carrots and beans.

Serve with rice and garnish with Thai Basil. Serves 4.

Pumpkin Soup

Approximately 750 grams Pumpkin cubed
1 Large Red Onion chopped
1 Can Coconut Milk
3 Cloves Fresh Garlic finely chopped
1 litre Chicken or Vegetable Stock
3 Tablespoons Life's Good Red Curry Paste
2 Teaspoons Minced Ginger
Half Teaspoon Ground Nutmeg
300 grams Bacon or Chicken (Optional) chopped
1 Tablespoon Oil

Heat oil and once hot add onion, garlic and bacon or chicken (optional). Once cooked add Life's Good Red Curry Paste and fry until fragrant. Stir in pumpkin cubes, ginger, nutmeg, stock and coconut milk and simmer for 1.5 hours. Puree soup or just lightly mash pumpkin cubes depending on your taste. Garnish with fresh coriander and cracked pepper and serve with warm crusty bread or hot toast.

Yummy !!!!!!!!!

Red Red Rissoles

500 g Chicken Mince
½ Small Red Onion Finely Diced
½ Cup Grated Zucchini
½ Cup Grated Carrot
3 tbsp peanut oil
3 - 4 tbsp Life's Good Red Curry Paste
1 Cup Precooked Rice
Salt to taste

In a large bowl combine onion, zucchini, and carrot. Add chicken mince, Life's Good Red Curry Paste (adjust amount to taste) and salt and mix thoroughly. Add rice gradually until mixture becomes firm. Wet hands to avoid sticking and form into patties. Refrigerate for approx. 20 - 30 minutes prior to cooking. To cook, fry patties in a small amount of oil or grill on the BBQ.

Enjoy !!!!!!!!!

Red Prawn Salad

300 - 500 grams Peeled Green Prawns
(Pork or Chicken strips can be substituted)
2 - 3 Tablespoons Life's Good Red Curry Paste
(For a milder flavour try 1 - 2 tablespoons of paste)
Mixed Salad (previously prepared to your taste)
1 Fresh Lime

Place Peeled Prawns in a bowl with Life's Good Red Curry Paste. Toss thoroughly until prawns have an even coating of paste. Allow to marinate for 10 - 15 minutes. Preheat wok or BBQ hotplate to very hot. Cook prawns quickly on very high heat until they are solid white in colour. Scatter over previously prepared salad and garnish with a generous squeeze of fresh lime juice to taste. The juice of the cooked prawns combined with the fresh lime juice will dress the salad perfectly!

This dish is quick to prepare, healthy and more importantly - tastes amazing!!
ENJOY!!