Nature’s PRIME Filets™ with Thai Red Curry

Source: Improved Nature® Published with permission of the author. All rights reserved.

Yields4 Servings

 8 Nature's Filets (Nature's PRIME Filets cooked according to directions and cooled to room temperature)
 14 oz Coconut milk - separate coconut cream from milk
 2 tbsp Thai red curry paste
 1 tbsp Fresh Thai or sweet basic - chopped
 1 cup White flour in rectangular casserole dish
 3 Eggs - beaten in large bowl
 2 ½ cups Bread crumbs in rectangular casserole dish - seasoned with salt to taste
 ¾ cup Vegetable oil
 2 cups Asian Jasmine or white rice - cooked according to directions

1

In medium size sauté or sauce pan over medium heat, add the coconut cream. Heat until cream bubbles.

2

Add curry paste, stir to blend. Heat for 1 minute.

3

Add coconut milk. Stir occasionally until sauce coats the back of a spoon.

4

Add basil. Stir to blend. Cover and keep warm.

5

Place Nature's Filets in flour. Coat both sides of each filet lightly.

6

Place Nature's Filets in egg and coat fully.

7

Place Nature's Filets in bread crumbs. Press to coat all sides evenly. Set aside on a baking sheet pan.

8

In a large non-stick skillet over medium high heat, add half of the oil and heat to hot. Cook 4 Nature's Filets to a light golden brown, turning once. Repeat with remaining filets. Place on a baking sheet pan.

9

To serve: Portion rice and sauce on plates. Top sauce with 2 Nature's Filets. Enjoy!

Ingredients

 8 Nature's Filets (Nature's PRIME Filets cooked according to directions and cooled to room temperature)
 14 oz Coconut milk - separate coconut cream from milk
 2 tbsp Thai red curry paste
 1 tbsp Fresh Thai or sweet basic - chopped
 1 cup White flour in rectangular casserole dish
 3 Eggs - beaten in large bowl
 2 ½ cups Bread crumbs in rectangular casserole dish - seasoned with salt to taste
 ¾ cup Vegetable oil
 2 cups Asian Jasmine or white rice - cooked according to directions

Directions

1

In medium size sauté or sauce pan over medium heat, add the coconut cream. Heat until cream bubbles.

2

Add curry paste, stir to blend. Heat for 1 minute.

3

Add coconut milk. Stir occasionally until sauce coats the back of a spoon.

4

Add basil. Stir to blend. Cover and keep warm.

5

Place Nature's Filets in flour. Coat both sides of each filet lightly.

6

Place Nature's Filets in egg and coat fully.

7

Place Nature's Filets in bread crumbs. Press to coat all sides evenly. Set aside on a baking sheet pan.

8

In a large non-stick skillet over medium high heat, add half of the oil and heat to hot. Cook 4 Nature's Filets to a light golden brown, turning once. Repeat with remaining filets. Place on a baking sheet pan.

9

To serve: Portion rice and sauce on plates. Top sauce with 2 Nature's Filets. Enjoy!

Nature’s PRIME Filets™ with Thai Red Curry Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *