Results tagged “carrots” from NoMuse

Prep time: 30 minutes
Total time: About 2 hours
Makes: about 5 servings

1 can coconut cream
1 can light coconut milk
1/4 cup and 2 tablespoons red curry paste
1 tablespoon olive oil
4 pork steaks
1 tablespoon Splenda
3 medium carrots, peeled and sliced
1 cup cashews

In a heavy soup pot, heat the coconut cream and coconut milk until glistening and fragrent. Add 1/4 cup curry paste, mix well, and allow to simmer.

Rinse and dry pork steaks. Trim visible fat and slice thinly. Heat the olive oil in a heavy pan and stir fry the pork slices with 2 tablespoons of red curry paste until the pork is well coated and even seared. Add the pork mixture, carrots, Splenda, and cashews to the coconut curry mixture. Simmer covered for an hour and a half, stirring occasionally. Serve hot over brown rice.

This variation has only a passing resemblance to the original recipe for red beef curry, but it was quick, easy, tasty, and used what I had in stock.

Derived from "Real Thai, The Best of Thailand's Regional Cooking" by Nancie McDermott.

Prep time: 20 minutes
Total time: About 1 hour, 15 minutes
Makes: about 12 cups stock

14 cups water
2 leeks, sliced
2 bunches of scallions, sliced
1 yellow onion, peeled and quartered
4 carrots, peeled and sliced
10 cloves garlic, peeled and smashed
12 whole peppercorns
3 inch piece of ginger root, peeled and sliced
1 bunch parsely
1 bunch cilantro
1 tablespoon crushed red pepper

Wash vegetables. Combine ingredients in stock pot. Bring to boil on high heat. Cover. Reduce heat to simmer for about 45 minutes. Strain stock and press vegetables for extra liquid. Discard vegetables or pulp for use as a thickener for soup.

Refrigerate for 4-5 days. Freeze for up to 6 months.

Derived from "Moosewood Restaurant Daily Special." recipe for Asian Soup Stock.