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Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Thai Red Curry Shrimp Recipe

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Skip the takeout tonight with this Thai Red Curry Shrimp Recipe. This dish is super simple to make and is ready in less than 20 minutes.

I make this dish often, it’s one of our favorite Thai dishes.

WHAT DOES RED THAI CURRY TASTE LIKE

Red Thai Curry has hints of spice, tang and sweet flavors. It really is something special and this recipe has all the same tastes that you would find at your local Thai restaurants too!

WHAT’S IN RED THAI CURRY PASTE

  • Galangal – like ginger
  • Kaffir lime leaves – tastes similar to limes
  • Dried red chilies
  • Lemongrass
  • Garlic
  • Shallots
  • Cumin
  • Coriander seeds

HOW MUCH RED THAI CURRY PASTE TO USE

  • 2 tbsp per 400 grams of Coconut Milk

The ONLY brand I will use!!

WHERE TO BUY RED THAI CURRY PASTE

I buy mine from the REAL CANADIAN SUPERSTORE, it is by far the best curry paste out their. 

VEGETABLES THAT GO GREAT IN RED THAI CURRY

  • Kale
  • Spinach
  • Red, Green, Yellow or Orange peppers
  • Swiss chard 
  • Asparagus
  • Mushrooms

PROTEINS THAT GO GREAT IN RED THAI CURRY

  • Shrimp
  • Chicken
  • Tofu

Now there are plenty different ways to make Red Thai curry.

That is because you can add just about any type of vegetable or meat protein to this recipe.

Such as: spinach, mushrooms, bean sprouts, broccoli etc.

And the main ingredients are always the same. Such as Coconut milk,  “Lemongrass”, “Galangal”, “Kaffir lime leaves” OR replace that will pre – made “Red Thai curry paste”. Which has everything you pretty much need already in it!

Now if you are not familiar with all those ingredients, don’t fret.

You can find them all at your local Asian grocer or right in the international aisle which will sell Red Thai Curry paste in packages and or jars (see picture) above for the “Red Thai Curry paste” we use.

HOW TO MAKE THAI RED CURRY SHRIMP

  • You will want to start with some freshly chopped vegetables.
  • Then pull out all your ingredients; such as cooking oil; coconut milk, red Thai curry paste, fish sauce, brown sugar, kaffir lime leaves and a lime.
  • Next, cook some white rice on the side to serve. 
  • Then pull our your wok and get to cooking, you will find the easy steps to this recipe in the card below!

And the nice thing about cooking Thai food is that once you learn to prepare.

You will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

IS RED THAI CURRY SPICY

Yes, however when you cook it down in the coconut milk and other ingredients it becomes more of a balance of flavors. That become, sweet, spicy and sour. 

WHAT IS IN RED THAI CURRY

  • Red Thai Curry consists of some kind of protein, some kind of vegetable, lime juice, fish sauce, sugar and Coconut milk and Green Curry Paste.
  • Traditionally that paste is made in a mortar and is comprised of shallots, garlic, dried red chilies, galangal, lemongrass, kaffir lime leaves among some other ingredients and spices. 

As you may know I love Thai food and make it a lot in our home.

Actually I make it every week, because I crave it that much.

With any of my Thai recipes, you will learn that you really only need a few ingredients in your fridge and pantry to make any of them easily.

Making homemade Thai curry at home is really easy once you have all the basic ingredients! 

IS RED THAI CURRY GLUTEN FREE

  • YES!

IS RED THAI CURRY KETO

  • Yes

IS RED THAI CURRY HEALTHY

  • YES, Thai Curry is very healthy for you!

If you love Thai food as much as me, then you will want to try my other Thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 

Notes: 

  • Keep in mind a good coconut milk, will be half solid not watery.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Quick and easy recipes, Skip the takeout

Easy Cashew Chicken Recipe

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This Easy Cashew Chicken Recipe is my go to recipe for whenever I’m craving a good Cashew Chicken dinner.

Looking for another similar Chinese recipe? Try my Kung Pao Chicken with Brussel Sprouts.

It tastes just like those in the restaurants, however it can be really tweaked to your personal liking.

So if you like more cashews add those, more broccoli vs carrots add those and so on. 

I have experimented with a few Cashew Chicken recipes over the years and promise you your going to love this one.

I’m the type of lady that has to try every Cashew Chicken dish whenever we go out to eat. I do this to compare really. And this recipe really rises above the rest!

So go ahead and Skip the takeout tonight and learn to make this iconic dish in the comfort of your own home. Impress yourself, I know you can do it!

Cashew Chicken is one of my favorite Thai dishes, I will order it everytime I go to a Thai restaurant. Some prepare it so well and others not. Sometimes you will find it to sweet and others will not have enough cashews or will just crush them making it hard to notice. 

So when I find a restaurant that does it well, I definitely will leave them a good review on tripadvisor. 

I love making this dish at home though, and that is because I can really tweak it to my liking. 

My dish is made with fresh chicken breasts, crispy broccoli, sliced carrots, fresh garlic and ginger and sauteed in an amazing asian sauce that you’re sure to love. 

All the ingredients found in this dish can be located at pretty much any large grocery. 

Once you learn to make this simple Cashew Chicken at home, you will be making it more often Guaranteed!

WHERE WAS CASHEW CHICKEN INVENTED

This is somewhat of a complicated question, today it is known to come from Thailand and is a very popular street food expectaill in Bangkok. However, most Thai people will say it was brought over by the chinese. 

IS CASHEW CHICKEN GLUTEN FREE

No, Cashew Chicken is not Gluten free. Because of the Oyster sauce and other asian ingredients listed.

IS CASHEW CHICKEN HEALTHY

Yes, just look at all those vegetables and lean chicken meat in this dish. Also it is a great meal option for those on a Keto Diet. Because it is made with Skinless Chicken breasts and an array of vegetables. 

The hardest part about making homemade Cashew Chicken is “chopping those vegetables”. Once you have that part done, the rest comes together in a snap.

This whole meal can be pulled together in less than 30 minutes.

HOW TO MAKE CASHEW CHICKEN STIR FRY

You can use a wok or skillet, I used a wok because that is what I had available. 

  • First you will want to start by rinsing and slicing the chicken then again into medium bite size pieces.
  • Then add the chicken to the bowl and marinade with cornstarch, salt and shaoxing wine.
  • For a minimum of 30 minutes in the fridge. 
  • Meanwhile, wash and prepare the vegetables. By dicing the broccoli florets along with the carrots. 
  • Then bring a wok/pan of water to a bowl, turn down the heat and add the broccoli florets in flipping over and over for 30 seconds.
  • Remove with a strainer and set aside.
  • Do the same with the carrots.
  • Once the vegetables have been simmered, keep the water in the wok/pan.
  • Then add in the chicken, be careful not to stir too much as you don’t want to marinade to all come off.
  • Simmer in the water for roughly 5 minutes till the chicken has poached
  • Remove the chicken, strain and set up top of the vegetables. 
  • Dump the water, then and the sauce to the same wok/pan.
  • Add back in the chicken and saute for 2 minutes before adding back in the vegetables. 
  • Saute all together adding in the cornstarch/water mixture and saute till thick for another 2 minutes
  • Serve and enjoy!

HOW TO MAKE CASHEW CHICKEN SAUCE

Some people use Hoisin sauce in there sauce, I prefer Oyster which makes it less sweet.

  • Oyster Sauce – feel free to use Hoisin
  • Soy sauce
  • Cornstarch
  • Sesame oil
  • Shaoxing wine
  • Chicken stock or Vegetable
  • Sugar
  • White pepper

IS CASHEW CHICKEN SWEET

Cashew chicken should not be only sweet, however there are some places that make it sweet. Traditional Cashew Chicken should have a balance of flavors. Which make it sweet, spicy and savory!

WHAT TO SERVE WITH CASHEW CHICKEN

Basmati rice goes really well alongside this dish.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Notes: This recipe can also be made with just about any meat such as chinese pork, beef or shrimp.  Plus, if you like a little more heat to your dish then feel free to add some red pepper chili flakes or some fresh chili paste. 

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Bread, Date Night, Dinner ideas, Instant Pot, Slow Cooker recipes

Bunny Chow

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Spicy lamb Bunny Chow originated in South Africa, in Durmas area. And then spread throughout the region from there. Today it is served in many European Restaurants and in many homes of “Afrikaans” as a staple food. And I see why, it is absolutely delicious! 

What is Bunny Chow anyway? Well it’s a curry that is traditionally made with Lamb or Mutton or just Vegetables and then it is put inside a loaf of bread for serving.

History tells the tale of some Indian sugar plantation workers that started to take this food to work daily in a loaf of bread with (no plate) and from there it just took off as one of South Africans famous foods.

Today this recipe has become a hit in Europe and beyond. I prefer to make this recipe and then place it into “Crusty Bread” as opposed to the traditional “Bunny Bread” which is a plain soft white bread.

Of course this is my personally preferences, you can choose to prepare it either way! And do not be afraid to eat this one with your hands either, that is how it’s done.

Inspired by: SAPEOPLE TASTY RECIPES


I am so thrilled you are making one of my recipes, if you made this recipe i’d love to hear about it! You can post a Review, Picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

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Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Red Thai Scallop Curry

This Red Thai Scallop Curry is super simple to make and can be done in under 30 minutes flat. 

There are plenty of ways to make Red Thai Curry and if you follow this blog then you will know that I like to make this dish often and in many different ways.

The nice thing about Thai food is that you prepare it once and then you should have all the necessary ingredients and know how to prepare it again and again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

The scallops still remain sweet in that spicy curry sauce, and work very well alongside the chicken and other ingredients. So if you have never given scallops in Red Thai Curry before, I encourage you to give it a try.

Red Thai Curry is just a bit milder than Green Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to your dishes.

However the techniques are always the same and the main ingredients are always Coconut milk along with “Lemongrass”, “Galangal”, “Kaffir lime leaves”, “Red Thai curry paste” and for extra heat Bird’s Eye Thai chilies!

Just be careful to remove the seeds of the Bird’s eye chilies because they are very hot, if you decide to use them. I find they are not necessary in this dish, because the particular brand of Red Thai Curry paste that I use has enough heat to it.

See my favorite brand here!

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below of the “Red Thai Curry paste” we like to use.

Even though we use the premade “Red Thai Curry paste” in this recipe, we also like to use  fresh or frozen “Kaffir leaves” occasional too.

However you do not have to since they are in the “Red thai curry paste” already and the lime squeezed in afterwards does help give it the tang. Once you get all these basic ingredients, you will be shocked at how easy it is to prepare these Thai dishes at home.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

* Optional ~ for extra broth add 1/2 cup of chicken stock

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Chicken, Date Night, Dinner ideas, Quick and easy recipes, Skip the takeout

Chinese Chicken Broccoli Stir fry

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This Chinese Chicken Broccoli Stir fry takes less than 30 minutes to make too, I know you will LOVE it! 

IS CHINESE CHICKEN BROCCOLI HEALTHY

Heck yes, this recipe is packed full of lean protein and low calorie leafy green vegetables!

This dish is simmered in an authentic chinese sauce and is sure to remind you of being at your favorite chinese restaurant. 

The first time I tried Chinese Broccoli, was a few years back. I saw it ordered by a couple at the table next to me.

I then asked our server, what was that?

The waitress said “Gai lan” with a strong accent, I said Gay lan?

She said YES “Gai Lan” it’s Chinese Broccoli, do you want? 

YES please!!

Then it came to 0ur table in a creamy hot chinese sauce and I was hooked.

I have always liked Broccoli but this stuff was even better! 

This dish can be made with beef too which is also amazing. 

Plus, I was pleasantly surprised to find out it carries all the same health benefits as the common broccoli that most of us are more accustomed to.

Over the years, I have experimented with cooking Gai Lan.

Though it is excellent served on it’s own, this has to be one of my most favorite ways to serve it.

I don’t know why I used to be intimidated by chinese cooking, I guess it was because it was not something I was ever accustomed to making.

However I’ve now learned that true chinese cooking is pretty simple, you just want to make sure your using the right sauces and techniques to produce an authentic dish.

HOW TO MAKE CHINESE CHICKEN BROCCOLI

  • The trick when cooking this dish is to not overcook the broccoli, because you want it tender yet crisp.
  • And to do that, bring a pot of water a medium boil and then simply place the washed chinese broccoli it in to boil for no more than 2 minutes.
  • Remove it immediately and place it directly in a pot of cold water to cool down. Simple enough eh?
  • The last time the broccoli will see direct heat, is at the end of preparing this dish. Where you will mix it together with the chicken and sauce allowing it to simmer before serving.
  • For the cabbage you want to place it in the boiling water, 2 minutes before the Chinese Broccoli this gives it the perfect time to tenderize while not overcooking the broccoli. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Curries, Dinner ideas

Durban Mutton Curry

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Are you a curry lover like me? If so then this Durban Mutton is sure to knock your socks off it’s that good. 

Durban Curry hails from a city inside South Africa, originally it was said that the East Indians where the ones to bring it over and the story goes that they were seen eating it often while on the work sites. 

 

 

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!