Thai Red Curry Rub Recipes: Spice Up Your Meals!

[flemings99]

Client would like some recipe ideas for Thai Red Curry Rub.?
Thanks.

 

[NooraK]

I make a kind of stir fry with it. I brown some ground beef, then I take those Bird's Eye Steamers frozen rice that has veggies already in it (or a frozen stir fry veggie mix, or just leftover rice and some forzen peas and carrots, whatever's on hand), and I toss it all in the Family Skillet, and season it with the Thai Red Curry Rub.

 

[morgieloo88]

It is used in the deep covered baker pad Thai recipe.. Which is pretty good!

 

[ChefBeckyD]

We use it with a little lime juice on grilled shrimp. YUM!

 

[flemings99]

Here's what I found on cc:

Quick Chicken Pad Thai
Ingredients:
1 lb (450 g) boneless, skinless chicken thighs, trimmed
2 tbsp (30 mL) Thai Red Curry Rub
8 oz (250 g) uncooked linguine noodles
2 cups (500 mL) unsalted chicken stock
2 garlic cloves, pressed
4 green onions with tops
1/2 cup (125 mL) prepared pad thai sauce
2 cups (500 mL) bean sprouts
Coarsely chopped peanuts, chopped fresh cilantro and lime wedges (optional)


Directions:
1. Dice chicken into 1/2-in. (1-cm) pieces using Chef's Knife. Combine chicken and rub in Deep Covered Baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Break noodles in half. Add noodles, stock and garlic pressed with Garlic Press to baker. Microwave, covered, on HIGH 14–16 minutes or until noodles are tender, stirring twice during cooking using Chef's Tongs to separate noodles.
2. Meanwhile, on clean Cutting Board, slice green onions with Utility Knife. Add pad thai sauce to baker; stir. Microwave, covered, on HIGH 2–3 minutes or until sauce is hot. Carefully remove baker from microwave using Oven Mitts. Stir in onions and bean sprouts. Garnish with peanuts and cilantro, if desired. Serve with lime wedges, if desired.
Yield: 6 servings

Nutrients per serving: Calories 310, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 65 mg, Carbohydrate 42 g, Protein 22 g, Sodium 600 mg, Fiber 2 g

Cook’s Tips: To prepare on the stovetop, combine diced chicken and rub in Stainless (4-qt./4-L) Mixing Bowl. Heat 1 tbsp (15 mL) vegetable oil in (12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken; cook 4–6 minutes or until browned. Add stock, pasta and garlic. Bring to a simmer. Cover Skillet; reduce heat to medium-low. Simmer, covered, 10–12 minutes or until pasta is tender. Add sauce, onions and sprouts. Garnish as directed.

© 2012 The Pampered Chef used under license.

Thai Crab Rangoon Bites
Ingredients:
2 green onions with tops
1 serrano pepper
1 lime
8 oz (250 g) reduced-fat cream cheese (Neufchâtel), softened
1 tbsp (15 mL) Thai Red Curry Rub
1 tsp (5 mL) reduced-sodium soy sauce
1 can (6 oz/175 g) crabmeat (with leg meat), drained and patted dry
2 pkg (1.9 oz/54 g each) frozen prepared mini phyllo shells (30 shells total)
Finely chopped fresh cilantro and Sweet & Sour Sauce (optional)


Directions:
1. Preheat oven to 400°F (200°C). Thinly slice onions using Utility Knife. Finely chop serrano using Food Chopper. Zest lime using Microplane® Zester to measure 1 tsp (5 mL) zest. (Set aside lime for another use.) Combine cream cheese, onions, serrano, zest, curry rub and soy sauce in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®. Gently fold in crabmeat
2. Arrange phyllo cups on Large Bar Pan. Divide filling evenly into shells using Adjustable Measuring Spoon (about 2 tsp/10 mL per shell). Bake 8–10 minutes or until filling is hot. Remove pan from oven to Stackable Cooling Rack. Sprinkle cups with finely chopped cilantro and drizzle with sauce, if desired
Yield: 15 servings

Nutrients per serving: (2 appetizers): Calories 80, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 3 g, Sodium 180 mg, Fiber 0 g

Cook’s Tips: Use the smaller Adjustable Measuring Spoon to help portion the crab filling into the phyllo shells.

© 2012 The Pampered Chef used under license.