Wednesday, August 10, 2011

Stuffed Tomatoes Thai red curry recipe


6-8 tomatoes (medium size)
2 tablespoons (500 grams) ground shrimp
½ cup (100 grams) ground pork
½ cup (100 grams) ground chicken
3 tablespoons red curry patse
½ cup coconut cream
2 cups coconut milk
2½ tablespoons fish sauce
1½ tablespoons palm sugar or brown sugar
2 tablespoons tamarind paste
2 red chillies, sliced
½ cup basil leaves


Scoop out tomatoes' seeds. Mix well shrimp, pork, chicken and 1 teaspoon fish sauce and stuff into the tomatoes. Put red curry paste and coconut cream in a 2-quart container. Microwave, uncovered, at High (600-700 Watts) for 3 minutes. Remove from the oven, add the prepared tomatoes and coconut milk, season with fish sauce, palm sugar and tamarind juice. Cook, covered, at High for 8 minutes. Stir in basil leaves and red chillies before serving.

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