Cookin' Curry with HEB

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khou.com

Posted on July 27, 2011 at 8:40 AM

Thai Green Curry Shrimp Recipe

Ingredients:

  • 1 pound peeled and deveined shrimp
  • 2 tablespoons Adam’s Reserve Rub
  • 2 tablespoons Ottavio Grape Seed Oil
  • ½ cup of Global Palate Thai Green Curry Sauce
  • 1 small onion, chopped
  • 1 sm egg plant, chopped

Directions:

1. Toss meat with rub and oil; set aside.
2. Heat a large skillet or wok over medium-high heat for three minutes.
3. Add chopped veggies and shrimp to skillet, saute and stir  for three to five minutes or until shrimp curls and turns opaque.  Add Global Palate Thai Curry Sauce and simmer for three minutes. Serve while hot over white rice or rice noodles. Enjoy!
Like it HOT? Add in chopped red or green chilies!
Switch out shrimp for thinly sliced chicken, pork, or beef! 
 
Roasted Curry Vegetables
 
Ingredients:
  • 1 bottle Global Pallet Sindi Curry Sauce
  • 2 TBSP Adam’s Reserve House Rub
  • 1 lb of root vegetables (cut equal sizes)
  • Potatoes, red
  • Carrots, chopped
  • Cauliflower
  • 1 block hard tofu, chopped
  • ½ cup green peas, frozen
  • 1 TBSP garlic cloves

Directions:

  1. Preheat oven to 400 degrees. Combine all root vegetables, tofu, seasoning and curry sauce.
  2. Place mixture into oven-safe dish.
  3. Bake 25-35 minutes or until vegetables are tender. Final 15 minutes, add peas.
  4. Can be served over rice and as a great side dish.

 

Chocolate Cupcakes with Bananas and Curried Cream

Ingredients:

  • 1 box devil’s food cake box mix
  • 2 bananas (mashed)
  • 1c heavy whipping cream
  • 3 tbs powdered sugar
  • 1 tbs curry powder

 

Directions:

1.       Mix and bake cupcakes according to instruction on box, adding in 2 bananas. Let cool.
2.       Mix cream, sugar and curry powder to taste. Whisk until cream has soft peaks.
3.       Spread cream on top of cupcakes and enjoy!

 

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