by thirschfeld
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thirschfeld's Notes:
Expand1 tablespoon vegetable oil Ask a question about this ingredient
2 shallots, julienned Ask a question about this ingredient
4 stalks of lemongrass, 4 inches long and tied in a not Ask a question about this ingredient
1 cup orzo pasta Ask a question about this ingredient
2 garlic cloves, minced Ask a question about this ingredient
2 to 4 teaspoons red curry paste, add more if you want it hotter Ask a question about this ingredient
2 tablespoons fish sauce Ask a question about this ingredient
2 cups chicken stock Ask a question about this ingredient
1/3 to 1/2 cup unsweetened coconut milk Ask a question about this ingredient
1 cup Thai basil, larger leaves torn in half Ask a question about this ingredient
1 cup cherry tomatoes, halved or diced tomatoes Ask a question about this ingredient
1/2 cup green onion, sliced thin Ask a question about this ingredient
Place a 1 1/2 quart sauce pan over medium high heat. Add the oil and when it begins to shimmer add the shallots.
Ask a question about this stepOnce they start to color add the orzo and cook it till it starts to become brown and toast. Add the garlic, curry paste and lemongrass. Stir a few times until fragrant and then add the fish sauce and the stock.
Ask a question about this stepBring it to a boil, reduce the heat and add the coconut milk and cook it until the pasta is tender. If you need more liquid add it. The dish should not be dry but it shouldn't be to soupy either so adjust accordingly. Remove the lemongrass stalks.
Ask a question about this stepAdd half the green onions, tomatoes and basil. Stir and cook until the basil is wilted, about a minute. Serve immediately with limes for squeezing over the top and green onions for garnish.
Ask a question about this stepAwesome dish.
Thank you and I can't wait to try your winner it looks delicious
Yum! I'm saving this...
MyCommunalTable: Have you ever tried Bragg Liquid Aminos to replace fish sauce? I've used it as a fish sauce substitute when cooking for vegetarian friends and have had good results.
Yeah, thanks for the tip. I have seen this in store, but didn't even know what it was for. I will try it out. It is a relief to know there is a safe alternative. I will let you know how it turns out. What else to you use it for?
Actually, I first used it as a soy sauce substitute (before I discovered wheat free tamari) when my husband was diagnosed with Celiac.
I have used Braggs before in other recipes. I find it extremely salty, which isn't a problem if you are using it to season a dish at the table, just a sprinkle. What I find is if you cook with it and it reduces it overpowers everything. MCT I think I would just use a little soy, and add some extra lime juice or if you have Kaffir lime leaves give them a try. Just a note look at your red curry paste ingredients list because it often contains fish sauce.
Oh and I would just stick to your anchovt paste idea
MCT, thirschfeld is right, Braggs is salty...but at least you have another safe alternative for your son to experiment with...if not in this application than perhaps another.
I think that I will make this and divid it in half and use both products. (Braggs and anchovie paste) and I will see what I like better. I have some anchovie paste, but now I am curious about Braggs. I will let you all know.
Thanks
Wow, this sounds great and easy. My favorite ingredient in thai cooking is the lemongrass and basil combo. My son is allergic to shell fish, so I can not use fishsauce. Any suggestions? It seems like a needed flavor component. Now he can have fish, not shellfish.
maybe a little anchovy paste... have not cooked with this much.
I use Squid brand fish sauce which is anchovies, salt and sugar a lot of people use three crabs but I think it has high fructose corn syrup in it
Good to have the brand names. The one that I have at home is written in Vietamese, so I could not tell what the ingredients were. I have a great Thai and Vietamese shopping area here in Chicago, but sometimes communication is a little difficult. I never let my son eat there, because it is just not worth the risk. Making my own is the only way I can have it. So what do you think of light coconut milk? I have made coconut rice with it and enjoyed it, but have not really cooked with the light.
I am not sure they don't just dilute the lite with water. I have heard good things about it bit I have not used it. I usually only add about half of what a recipe calls for anyway.
Spaghetti-Os fit for a Queen! I just love this type of flavor combo.
Brette is the Editorial Assistant of Food52.
this is great. holy basil is impossible to find where i live so i subbed a combo of tarragon (who knew?) and cilantro and it's delish!