How To make Thai Curry Penne
1/2 cup whipping cream
1/2 cup unsweetened cocomut milk
1 tablespoon Thai Curry Base (see below)
heaping
2 ounces crab meat
4 ounces penne rigate :
cooked
1 tablespoon tomato chut
broiled scallops fresh basil cut in thin strips
THAI CURRY BASE 1 tablespoon unsalted butter
1/3 cup onion :
chopped
1/2 teaspoon garlic chopped
3 teaspoons mild curry powder
1/3 cup Marsala wine
1 Granny Smith apple :
peel, core, chop
1 cup chicken stock
salt and freshly ground pepper 1/4 cup fish sauce (Nuoc Mam)
4 1/2 teaspoons Thai red curry paste
TOMATO CHUTNEY 1/2 cup rice wine vinegar
2 teaspoons ginger grated
1/4 cup brown sugar :
packed
juice of 1/2 lemon 1 28oz can pear tomatoes in juice -- drain and chopped
2 whole cloves
1 cinnamon stick
salt and freshly ground pepper
In a saucepan combine the cream, coconut milk, and Thai curry base; reduce ove r high heat until thickened and about one-half of original volume. Add the cra bmeat and cooked penne and toss well. Place the pasta on a plate, and top with tomato chutney, broiled scallops and basil.
THAI CURRY BASE In a saute pan melt the butter, add the onion, garlic and curry powder and saut e, stirring occasionally, until the onions are soft. Add the Marsala, stir wel l and reduce by one-half. Add the apples and stock, salt and pepper; bring to a boil and simmer 45 minutes. Puree and cool. Stir in the fish sauce and Thai red curry paste, mix well and set aside. (Makes about one cup, or 10 tablespoo ns.
TOMATO CHUTNEY In a saucepan combine the rice vinegar, ginger, brown sugar and lemon juice; si mmer for 5 minutes. Add the tomatoes, cloves and cinnamon stick; season with s alt and pepper. Simmer for 30 minutes, cool, remove cloves and cinnamon stick and set aside.
How To make Thai Curry Penne's Videos
How to Make a ‘Maple Curry Chicken Penne’ ????
Cooking Club: Curry Chicken and Veggie Penne
Here we demonstrate one of our family's Cultural Cookbook recipes, Curry Chicken and Veggie Penne. A huge thanks to the Cosner family for sharing this recipe.
This is part of our series of videos where we get to demonstrate and enjoy recipes that our families have shared, representing some part of their home culture. Please stay tuned!
You'll need:
15 oz coconut milk
1 tbsp peanut butter
1 tbsp soy sauce
1 tbsp olive oil
2 tbsp red curry paste
1 lb chicken (diced)
10 oz penne pasta
1 cup fresh green beans
1 new potatoes (diced)
1⁄2 bell pepper sliced
1 cup snap peas
5 Servings
Begin to boil water, break from other steps to add penne when it is boiling. Remove from heat and drain when they are at the desired softness.
While the pasta is cooking, heat 12 in pan over medium heat with 1 tbsp olive oil, then add chicken, stirring until it is no longer pink.
Stir in coconut milk, peanut butter, soy sauce and curry paste until it reaches an even consistency.
Add veggies and reduce to simmer, partially covered for 12 minutes, stirring occasionally. Remove lid and cook 5 additional minutes until liquid has reduced slightly.
Serve Curry over noodles.
Chicken Red Curry Pasta With Lemon Chilli Bread | Cooksmart | Sanjeev Kapoor Khazana
Chicken cooked with red curry paste and penne and served with lemon chilli bread
CHICKEN RED CURRY PASTA WITH LEMON CHILLI BREAD
Ingredients
200 gms boneless chicken, cut into thin strips
1½ tsps red curry paste
200 gms whole wheat penne pasta, boiled
4 pavs
4 tbsps butter
1 tsp grated lemon zest
1 tbsp lemon juice
2 tsps crushed red chillies
2 tbsps oil
¾ cup coconut milk
Salt to taste
20 fresh basil leaves
Method
1. Preheat oven to 180° C.
2. Heat 2 tbsps oil in a non-stick pan, add red curry paste and saute for 1 minute. Add chicken strips and ¼ cup water and cook till done.
3. Add penne pasta and mix well. Add coconut milk and salt and let it cook for 2-3 minutes.
4. Add 15 torn basil leaves and mix well.
5. Slit the pavs vertically from the top without cutting through.
6. Place butter in a bowl, add salt, 1 tsp crushed red chillies, lemon zest and ½ tbsp lemon juice and mix well. Apply this into the slits made in the pavs and little bit on the top. Bake in the preheated oven for 5-10 minutes.
7. Add ½ tbsp lemon juice to the pasta with 1 tsp crushed red chillies and mix.
8. Transfer into a serving bowl, garnish with remaining basil leaves. Serve hot with lemon chilli bread.
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Veg Curry Pasta | Penne pasta | Curry sauce in Chinese 5 spice
Our Veg Curry Pasta is a penne pasta recipe. The creamy curry sauce is made with Chinese 5 spice and Madras curry powder. Once again keeping with the J&J's Food Basket style, we bring to you a popular staple with a unique twist. This time its Italian with an Asian twist !
This is the first one as we celebrate Valentine month !
To make the Pasta:
Pasta - 350g
Boiling water - 4L
Oil - 1tbsp
Salt - 1tsp
To make the vegetable mix:
Mix of carrot, peas, corn & beans - 1cup
Red & green peppers - 1cup
Garlic butter - 1 tbsp.
Salt - 1/4 tsp
To make the curry sauce:
Olive oil - 2tbsp
Shallots - 1/4cup
Garlic (chopped) - 1tbsp
Chinese five spice - 1tsp
Madras curry powder - 2tsp
Cream - 1 1/2cups
Salt - 1/2 tsp
Hope you enjoy the recipe.
Do try it out.
And please don't forget to Like, Share and Subscribe to J&J's Food Basket. Thank you.
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Thai Panang Curry is the ULTIMATE comfort food! Make it for your next date night — it’s the dish that made Jet's wife, Ali, want to marry him! #ReadyJetCook
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Jet Tila shares his favorite go-to recipes and shops at his family's grocery store.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Panang Chicken Curry
RECIPE COURTESY OF JET TILA
Level: Intermediate
Total: 40 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
6 cups (1440 ml) full-fat coconut milk, with 3 tablespoons of the cream separated out
4 tablespoons (60 g) panang curry paste
1/2 cup (95 g) brown onion, sliced thin
4 makrut lime leaves, fine chiffonade
1 1/2 to 2 pounds (680 to 910 g) chicken breast, sliced thin
1/2 tablespoon (10 g) tamarind paste
2 teaspoons (10 ml) fish sauce
1 teaspoon sugar
1 red bell pepper, sliced
1 zucchini, sliced into 1/4-inch rounds
1 cup (240 g) canned bamboo shoots, sliced
1/2 cup (95 g) Thai sweet basil leaves, roughly chopped
Directions
In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Cook’s Note
Never shake the can of coconut milk! You want the cream to naturally separate and rise to top. You can use that natural coconut cream like cooking oil to fry your curry pastes!
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How to Make Panang Curry with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
Spicy Tomato Sauce with Tuna and Penne THAI STYLE!!!
I made this at my restaurant in Pathumtani, Thailand...just for fun.