Green curry paste recipe. Green pasta with shrimp and red pepper. Avocado pasta

Wash the spinach well and pick or trim the leaves.

Bring water to a boil in a large saucepan, add spinach leaves and cook for about a minute or two to wilt the leaves. Remove the spinach with a sieve or a spoon with holes, place in a colander and let the liquid drain, and let the spinach cool slightly.

In the same water where you cooked the spinach, add pasta to cook and add salt.

Lightly squeeze the spinach with a spoon or your hands.

Grate hard cheese on a fine grater.

Choose cheese according to your taste, regular hard cheese: Dutch, Russian or cheese with a spicy note, for example, with nuts or paprika.

Melt the butter in a non-stick saucepan and remove the saucepan from the heat. Add flour and mix thoroughly. Cook for a few more seconds and then gradually pour in a glass of milk in a thin stream.

Stir constantly and keep an eye on the sauce. It should thicken, but be free of lumps. If the sauce is too thick, you can add the remaining milk; if, on the contrary, it is too thin, then you can add a little more flour.

Season with salt and pepper to taste. You can also add your favorite spices to taste. Nutmeg and dried ground garlic go well with white sauce.

Drain the water from the finished pasta, place it in a sieve and return it to the pan.

Pour white sauce into a blender bowl, add squeezed spinach and grated cheese. Mix everything until smooth.

Mix the resulting sauce in the pan with the pasta.

If you did everything quickly, then the pan is still hot enough, you don’t need to heat the pasta. If not, reheat the pasta in the pan before serving.

Divide among plates. Decorate the finished dish as desired, for example, with a sprig of parsley or grated cheese.

Creamy pasta with peas, spinach and yogurt or pasta with avocado, herbs and vegetables sauce? We love both recipes so much that we are ready to have dinner like this every night! The first recipe is ready in 10 minutes and really helps out when you have no time to cook at all. The second recipe takes a little more time, but this delicious sauce is worth the wait!

PASTA WITH PEAS AND SPINACH

This pasta can be prepared in 10 minutes and is a great help when you have absolutely no time. Try it, and you will definitely add it to the list of recipes marked “quick and very tasty.”

Ingredients for 1 serving

• 1 serving pasta, such as brown rice
• 2 tablespoons coconut unsweetened yogurt (can be replaced with Greek)
• handful of spinach
• juice of half a lemon
• a handful of green peas (fresh or frozen)
• teaspoon olive oil
• salt and pepper for taste

How to cook

1. Cook pasta according to package instructions.
2. If you are using frozen peas, add them to the pan 4-5 minutes before the pasta is ready.
3. Once the pasta is done, drain the water, add yogurt, oil, lemon juice, peas, spinach, salt and pepper, stir well and enjoy!

Recipe and photo:Deliciously Ella

PASTA WITH AVOCADO

This pasta takes a little more time, but this delicious sauce is worth the wait. Choose ripe avocados, it will be even tastier!

Ingredients for 6 servings

• package of spaghetti (approximately 400-450 grams)
• 2 tablespoons olive oil
• 1/4 cup almond milk
• 2 cups spinach
• 1 tablespoon dried basil
• 6 tablespoons pistachios
• 6 tablespoons nutritional yeast or grated cheese
• salt and pepper to taste

For the sauce

• 2 ripe avocados
• 2 cups spinach
• 1 carrot
• 1 tomato
• 1/2 small onion
• 1-2 cloves of garlic
• 1 tablespoon lemon juice
• 1/4 teaspoon ground paprika
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon fine sea salt

How to cook

1. Cut the avocado in half, remove the pit and use a large spoon to scoop out the flesh from the skin. Coarsely chop carrots, tomatoes, garlic, and onions.
2. In a blender, combine avocado, spinach, carrots, tomato, onion and garlic. Whisk until everything comes together into a homogeneous mixture. Add lemon juice, paprika, turmeric and salt, stir for another 10-15 seconds, then set aside.
3. Cook noodles according to package instructions.
4. Heat the olive oil and almond milk in a frying pan, then add the spaghetti, basil, and salt and pepper to taste. Leave on fire for 2-3 minutes, stirring constantly.
5. Place noodles on plates and sprinkle with coarsely chopped spinach. Then pour the resulting avocado sauce, add yeast/cheese, sprinkle with pistachios.

LOBO/Green Curry Paste

Green Curry Paste from the Thai manufacturer LOBO has a milder taste, unlike red curry paste, has a light citrus taste, it is easy to cook from green curry paste, just add coconut milk, meat, fish or seafood. Ingredients: 30 percent green chili, garlic, lemon, salt, shallots, galangal, kaffir white zest, cumin powder, coriander seeds, turmeric. Green curry paste: oriental luxury Are you ready to plunge into the world of taste experiments and sophisticated aromas? Try curry paste. Don’t hesitate - the routine will go away, and every new day will sparkle with bright colors! It is important that curry, whose beneficial properties include strengthening the immune system, improving digestion and metabolism, helps to maintain a slim figure for a long time. Today it is a very popular product: a mixture of exquisite Asian spices, crushed and blended until smooth. Indians and Thais appreciate the rich and subtle aroma of curry, and Europeans are happy to recognize their favorite ingredients in a new combination. The popular green curry paste is a medium-hot spice blend including green chilies, lemongrass, garlic, lime leaves and juice, and coriander. Green curry paste, which can be used universally, can decorate any feast; it is especially good as a marinade and seasoning for seafood or chicken.

Compound:

Authentic Thai taste and no coconut milk required. Easy to prepare, convenient and hassle-free Produced by a renowned Thai company with over 40 years of experience in food and curry production. Grape tomatoes are recommended as an alternative to Thai tomatoes. No added MSG, colors or preservatives.

Net and packaging:

50gr. White vacuum packaging.

English name:

Green Curry Paste - Lobo (50g).

Application:

Cooking method: watch the video.

Manufacturer:

Ingredients on the product packaging:

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Manufacturer : Thai Agri Foods Public Co., Ltd (tm. Aroy-D), Thailand
Compound : green chillies 30%, shallots 20%, lemongrass 12%, salt 12%, garlic 10%, galangal 6%, kaffir lime 5%, cumin powder 2%, coriander 2%, turmeric 1%.
Shelf life: 24 months

Green curry(Thai. แกงเขียวหวาน, RTGS Kaeng Kiow Wahn) is a popular Thai dish known far beyond the borders of the Kingdom of Thailand. Green curry is one of the six traditional types of Thai curry, in fact there are many more, but the main ones are red curry (kaeng phet), green curry (kaeng kiow wahn), yellow curry (kaeng kari), massaman curry (kaeng masaman), panang curry (kaeng panang) and sour curry (kaeng som). The base of this dish is green curry paste (nam phrik Kiow Wahn). It traditionally contains green chilies, shallots, garlic, galangal, lemongrass, kaffir lime zest, cilantro root, white cardamom, cumin, white pepper, shrimp paste and salt. Green curry paste- one of the hottest Thai curry pastes. It is the presence of 30% green chili pepper in the paste, as well as green basil, that gives the finished dish its characteristic greenish color, which is how it got its name. The dish with this paste is prepared with coconut milk; its consistency is more like a soup. In addition to curry paste, meat (pork, beef, chicken, fish, shrimp or other seafood) and Thai eggplants are added to the dish; in the vegetarian version, meat is replaced with tofu, although green curry paste is difficult to adapt for vegetarians, since it contains shrimp paste . Palm sugar, fish sauce, kaffir lime leaves and Thai green basil are added as seasonings to green curry dishes. Ready-made green curry is most often served with boiled Jasmine rice, as well as boiled round or flat rice noodles, or flatbreads. Green curry is a hot-spicy dish (the degree of spiciness varies at will), with a clearly noticeable nutty, lemon-citrus and basil flavor. The original flavor range will not leave indifferent lovers of spicy food and Thai cuisine in general.
An opened package of green curry paste can be stored in the refrigerator for up to 1 month.
This curry paste is easy to make yourself if you have all the necessary ingredients. If you have never tried dishes with green curry before and want to prepare this paste yourself at home, then Thai chefs first recommend preparing a dish from ready-made green curry paste (the Thai food industry produces ready-made pastes of very good quality) so that you can evaluate the taste the quality of the resulting dish. After this, you can try to cook pasta yourself, already having a taste sensation from the dish.
Prepare Green curry It’s not at all difficult to make from ready-made pasta. Place a clot of coconut milk in a wok heated over medium heat, melt it until the coconut oil separates from the milk and add the required amount of green curry paste. Fry the curry paste until it dissolves in coconut milk (2-3 minutes) and until the aroma appears, then add the meat ingredients, more coconut milk, kaffir lime leaves, salt (or add fish sauce) and cook over low heat, at a gentle simmer , to the degree of readiness at which the vegetables added later will cook at the same time as the meat. Just before the end of cooking, taste it and add palm sugar, fish sauce, Thai green basil and, if desired, fresh red or green chili pepper to taste. The finished dish is served hot.

Compound:

green chili 30 percent, garlic, lemon, salt, shallots, galangal, kaffir white zest, cumin powder, coriander seeds, turmeric.

Green curry paste: oriental luxury

Are you ready to plunge into the world of taste experiments and sophisticated aromas?

Try it curry paste. Don’t doubt it - the routine will go away, and everyone

This new day will sparkle with bright colors! Important, that curry, beneficial properties which consists of strengthening the immune system, improving digestion and metabolism, helping to maintain a slim figure for a long time.

Today it is a very popular product: a mixture of exquisite Asian spices, crushed and blended until smooth. Indians and Thais appreciate the rich and subtle aroma of curry, and Europeans are happy to recognize their favorite ingredients in a new combination.

Popular green curry paste- a medium-hot spice blend including green chilies, lemongrass, garlic, lime leaves and juice, coriander. Green curry paste, the use of which is universal, can decorate any feast, it is especially good as a marinade and seasoning for seafood or chicken.

Gives dishes the aroma of oriental luxury curry paste You can buy it at specialized high-level retail outlets, as well as in our online store of Asian products Korshop.ru.

For real gourmets use chicken curry- a common thing, but curry paste, the recipe for which is presented today, can become a signature dish on the festive table of a talented housewife.

Tender crab soufflé

1. Sprinkle soufflé molds with 3 tbsp. l. crackers. Preheat the oven.

2. Gradually melt 50 g butter with 1 spoon of curry and 100 g of onion. Add 30 g of flour, mix.

3. Pour in a glass of cream and milk, stir, heat for 1 minute.

4. Remove from heat, add 4 beaten yolks and 200 g of white crab meat. Add Tabasco sauce if desired.

5. Separately, beat 6 egg whites with spices, mix everything and arrange in molds.

6. Bake for a few minutes.

7. Serve hot.

Green curry soup

Recipe for 2-3 persons:

1. Mix 2 table. spoons of vegetable oil and 50 g curry paste, cook over low heat for 2 minutes.

2. Pour in 2 cups of coconut milk, then 250 g of finely chopped meat of your choice, fish or shellfish.

3. Add 60 g of chopped eggplant, a little fresh chili pepper, boil for 6 minutes.

4. Add basil leaves and lime leaves and other spices to taste.