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Thai red shrimp curry with jasmine rice, cucumber salad and papaya platter

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Saturday, 03 December 2011
List of viewable recipes from "Jamie Oliver’s Meals in Minutes" by Jamie Oliver

Recipe from Jamie Oliver’s Meals in Minutes by Jamie Oliver (Hyperion, 2011)

JAMIE OLIVER'S MEALS IN MINUTES by Jamie Oliver. Copyright (C) Jamie Oliver, 2010, 2011. Photography copyright (C) David Loftus, 2010, 2011. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

SERVES 4

cucumber salad

  • a 1-inch piece of fresh gingerroot
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 lime
  • 1 English (hothouse) cucumber
  • a small handful of fresh cilantro
  • ½ fresh red chile

jasmine rice

  • 1 cup basmati rice 2
  •  jasmine tea bags or 1 jasmine  flower

 

Red curry

  • 2 lemongrass stalks
  • 1 fresh red chile
  • 2 cloves garlic
  • optional: 4 kaffir lime leaves, fresh,  dried, or frozen
  • a bunch of fresh cilantro
  • 2 roasted red peppers, packed in oil
  • 1 heaping teaspoon tomato paste
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon Asian sesame oil
  • a 1-inch piece of fresh gingerroot
  • 8 jumbo shrimp, raw, shell-on
  • 7 ounces sugar snap peas
  • 8 ounces cooked salad-size shrimp
  • 1 x 14-ounce can coconut milk
  • 2 limes, to serve
  • 1 bag of prawn crackers, to serve

seasonings
  • olive oil
  • extra virgin olive oil
  • sea salt & black pepper

papaya platter

  • 2 papayas
  • Greek yogurt
  • 1 lime
  • 2 bananas
  • a few sprigs of fresh mint
  • optional: some crisp cookies or  macaroons, to serve

Image
Photograph by David Loftus
TO START Get all your ingredients and equipment ready. Turn the oven on to 400°F. Fill and boil the kettle. Put the standard blade attachment into the food processor.

CUCUMBER SALAD Peel and grate 1 inch of fresh ginger-root onto a serving platter and add 1 tablespoon of soy sauce, 3 tablespoons of extra virgin olive oil, and 1 teaspoon of sesame oil. Squeeze in the juice of 1 lime, then check the seasoning. Use a vegetable peeler to peel the cucumber in long ribbons over the platter. Discard the watery cucumber core. Take a small handful of cilantro and finely chop the stalks, putting the leaves aside. Sprinkle the stalks over the cucumber. Finely chop ½ a chile and sprinkle over. Take to the table but don't toss and dress until you're ready to eat.

JASMINE RICE Put a medium saucepan on a medium heat. Add the cup of rice, a pinch of salt, a splash of olive oil, the 2 jasmine teabags or flower, and cover with 2 cups of boiling water (use the same cup you used for the rice). Cover with a lid and cook for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes.

RED CURRY Put a large frying pan on a medium heat. Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, then put into a food processor with 1 fresh red chile (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of cilantro, 2 roasted red peppers, 1 heaping teaspoon of tomato paste, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Peel and add 1 inch of fresh gingerroot. Blitz to a paste - you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up.

Drizzle some olive oil into the hot frying pan and add the shell-on raw shrimp. Let them fry for around 1 minute, then add a tablespoon of the curry paste and fry for 1 more minute. Tip into an ovenproof dish and put into the oven on the top shelf for about 8 to 10 minutes. Put the pan you cooked the shrimp in back over a medium heat. Drizzle in a little olive oil, then add the sugar snap peas followed by the salad-size shrimp. Spoon in the rest of the curry paste, and stir and fry for a minute or two before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat.

PAPAYA PLATTER Halve the papayas and scoop out their seeds. Fill a small bowl or teacup with Greek yogurt and grate over some lime zest. Halve the bananas lengthways with their skins still on and put on a platter. Halve a lime and squeeze over the whole platter, then tear over a few mint leaves and take to the table with some cookies or macaroons if you like.

TO SERVE Taste the curry and correct the seasoning with a few drops of soy sauce, if needed. Scatter over the  reserved cilantro leaves, then take to the table with the dish of shrimp from the oven. Cut the remaining limes into wedges for squeezing over. Put the prawn crackers into a serving bowl, and take to the table. Fluff up the rice with a fork, then take to the table. Toss and dress the cucumber salad. Dish up the rice, ladle over the curry, and divide the large shrimp among everyone.

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Last Updated ( Saturday, 03 December 2011 )
 
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