Curry In a Hurry!
By Watcharee
About Watcharee
Watcharee Limanon, a Thai culinary artist from Bangkok, is passionate about sharing the authentic flavors of traditional Thai cuisine. As a girl, she learned Thai cooking from her mother, but also experienced Asian cuisine while traveling across Asia as an environmental lawyer. Changing careers, Watcharee trained in Bangkok with top chefs at the Mandarin Oriental Hotel and Le Cordon Bleu Dusit Culinary School, as well as other culinary institutes that preserve Thai royal traditions. In 2012, Watcharee moved from Bangkok to Cousins Island in Maine where she draws on the local abundance of fresh seafood and produce in creating traditional and fusion Thai dishes.
Watcharee’s Thai Sauces & Meal Kits
Watcharee has created a line of exquisite, ready-to-use Thai sauces and meal kits that are recognized for their authenticity and versatility. Made from the highest quality, all-natural ingredients, WATCHAREE’S Thai sauces are perfect for busy people who crave authentic Thai flavors, yet may not have the time to prepare traditional Thai dishes. WATCHAREE’s sauces contain no artificial preservatives or other additives, use only non-GMO ingredients and are gluten free.
Curry In a Hurry! eCookbook
When time is tight but flavor is a must, this eCookbook has you covered. With Watcharee’s Thai curry sauces, you can prepare mouthwatering dishes in no time.
Perfect for those busy nights when you want a delicious, home-cooked meal without the hassle. Let’s make dinner a breeze!
Green Curry Shrimp
Ingredients
• 1 jar WATCHAREE’S Green Curry Sauce
• ½ lb seafood of your choice
• ½ cup bamboo shoots
• 1 cup quartered Thai eggplant
• ¼ cup sweet basil
• 3 leaves kaffir lime leaves (optional)
• 1-3 fresh chili (optional)
Directions
1. Warm green curry sauce over medium heat.
2. Add shrimp and eggplant. You may substitute eggplant with your favorite vegetables, such as broccoli, bell pepper, cauliflower, carrots, squash or zucchini.
3. Allow the curry to simmer for 5-7 minutes, or until the shrimp are fully cooked (they should be pink and opaque) and the vegetables are tender but still vibrant.
4. Serve with steamed jasmine rice, brown rice or roti.
Thai Red Curry
Ingredients
• 1 jar WATCHAREE’S Thai Red Curry Sauce
• 1 medium chicken breast, sliced or other protein of your choice
• ½ cup sugar snap peas or other vegetables of your choice
• ½ cup bell pepper, sliced
• ¼ cup sweet basil
• 3 leaves kaffir lime leaves (optional)
Directions
1. Warm green curry sauce over medium heat, add chicken and cook through.
2. Slice eggplant into quarters. Add eggplant, sweet basil leaves and shredded kaffir lime leaves. You may substitute eggplant with your favorite vegetables, such as broccoli, bell pepper, cauliflower, carrots, squash or zucchini.
3. Simmer for 5 minutes.
4. Serve with steamed jasmine rice, Thai rice berry, brown rice or roti.
Thai Yellow Curry
Ingredients
• 1 jar WATCHAREE’S Thai Yellow Curry Sauce
• 16 oz extra firm tofu, cut into cubes or protein of your choices
• 1 small potato, cut into cubes
• 1 small carrot, cut into cubes
• ½ small red onion or shallot, cut into wedges
Directions
1. Pour jar of WATCHAREE’S Thai Yellow Curry Sauce in a saucepan or wok and warm over medium heat.
2. Add potatoes and onions and simmer for 10 minutes. Add tofu and carrot. Simmer for 5 minutes and until potatoes and onions are soft.
3. Remove from heat and serve with steamed jasmine rice, brown rice, butternut squash noodles, rice noodles or pasta noodles. Serve with Thai Ajad (Thai cucumber relish).
Thai Massaman Curry
Ingredients
• 1 jar WATCHAREE’S Thai Massaman Curry Sauce
• 16 oz extra firm tofu or protein of your choices
• 1 small potato, cut into cubes
• 1 small yellow onion, cut into wedges
• 3 tbsp. roasted peanuts
Directions
1. Add WATCHAREE’S Massaman Curry Sauce in a saucepan or wok and warm over medium heat.
2. Add potatoes and onions and simmer for about 5 minutes or until potatoes begin to cook. Add tofu and simmer for 5-10 minutes until potato is cooked through, and potatoes and onions are soft.
3. Add peanuts, remove from heat and serve with steamed jasmine rice, sticky rice, nan or roti. Enjoy!
Classic Thai Coconut Curry with Noodles (Khao Soi)
Ingredients
• 1 jar WATCHAREE’S Thai Coconut Curry Sauce
• 2-3 cups cooked noodles of your choice
• 1 lbs of pork, beef, chicken, thinly sliced
• 1 lime, cut to wedges
• 1 medium shallot, diced
• ½ cup pickled mustard greens, sliced
• Chili oil (optional)
• Crispy egg noodles
Directions
1. Heat sauce in a wok or a large nonstick skillet over medium heat.
2. Add your choice of protein or tofu.
3. Simmer until meat is cooked through. Add water if needed to the curry.
4. Arrange noodles in serving bowls and add coconut curry sauce.
5. Serve with crispy egg noodles, fresh shallots, and chili oil and top with a squeeze of fresh lime.