AUTHENTIC PANANG CURRY WITH WHITE RICE
Spicy Panang Curry is a popular Thai restaurant staple. My favorite is a simplified version made with plain vegetables, but chicken, beef or pork may be added. Add steamed white rice and you have a complete meal. Watch out! This dish tends to be spicy! Note to squeamish: Use a little less curry paste and add a bit more coconut milk to temper the hot!
Provided by astartrekfreak
Categories Curries
Time 35m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice meat (if using) into thin slivers. Spray a large skillet with cooking spray, and fry meat until two-thirds done, then remove and set aside.
- Stir fry vegetables until crisp-done and add to meat.
- Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well.
- Add meat and vegetables back in and stir until meat is cooked, but tender.
- Add remaining coconut milk and curry paste. Continue mixing on low heat.
- Stir in fish sauce, 1/2 of frozen lemongrass, and sugar.
- Cook an additional few minutes until coconut milk thickens.
- Serve over white rice and garnish with additional lemongrass flakes.
PUMPKIN PANANG CURRY
Delicious seasonal fall/winter curry (Thai-style) and quite frankly, the best way to eat pumpkin. This is my own concoction, but is based on the pattern of many Thai curries. Like them, you can add other vegetables to this recipe (whatever is in your fridge) with some abandon. Some of the best variations on this have come from tossing in cauliflower, bamboo shoots, mushrooms, etc. Just make sure you allow the vegetable you choose to adequately soften during the simmer. too much and it will be mushy, not enough, and it may be hard or crunchy. Like most curry recipes, it's much easier to do all the cutting ahead of time. The pumpkin especially can be time consuming and hard work to cut and dice. I prefer the flavor of pork loin, but chicken can also be substituted, and this curry works well as a vegetarian dish also. Add more vegetables.
Provided by Cameron Stillion
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Clean the pumpkin and save the seeds for baking later (if you like). Cut the pumpkin skin off, leaving the stiff orange meat. A small pumpkin will yield a lot of meat, so feel free to freeze the chunks you don't use, that way you can make this recipe again a week from now.
- Start your rice so that it will be hot and ready right when the curry is finished. I recommend one cup per plate at the table.
- Dice the pumpkin meat into ~ 1" cubes. Set aside 4-6 cups of the chunks, and refrigerate or freeze the rest.
- Place your wok or stew pot on the stove on med. high. Add the olive oil and allow it to reach stir-fry temperature. (approx. 1 minute).
- Dice the onion and sautee in the olive oil until golden. (approx. 2 min.).
- Cut the meat into chopstick-accessible sized pieces, and add to the pot with curry paste. Stir them together while they heat, mixing the flavors. The meat should be browned on the outside, but not overdone (approx. 5 min.) Use the fan on your stove, as the curry paste may waft strongly during this phase.
- Shake the coconut cans well and pour them into the pot, be sure to scrape any coconut residue out from the cans, as they tend to settle.
- allow the coconut milk to reach a boil, then turn the heat down to medium. (approx. 5 min.).
- Mix in the pumpkin chunks, and let the mixture simmer. This will soften the pumpkin and further mix the flavors. (5-7 min.).
- Slice the carrot and add it to the mix. Simmer 3 minute.
- Slice the bell peppers and add them to the mix. These cook faster than the pumpkin, and will wilt if left to simmer too long, they should still be a bit crispy. (3 min).
- test the vegetables and ensure they are reaching the right softness, mixing the curry to encourage flavor distribution.
- When they do, remove from heat and add the brown sugar, lime juice, and fish sauce. Adjust the salt level by adding more fish sauce if desired. Adjust the sweet/sour by adding more lime juice if desired.
- To serve, place 1/2-3/4 cup of cooked rice on a plate or bowl, then place a large scoop of curry on top. Be sure to get pieces of meat and pumpkin, and plenty of broth.
- Tear the thai basil leaves into largish chunks, and spread a few on top of the curry, then serve.
Nutrition Facts : Calories 1120.7, Fat 41.8, SaturatedFat 28, Cholesterol 71.4, Sodium 300.5, Carbohydrate 154.7, Fiber 4.7, Sugar 79.4, Protein 32.1
RED LOBSTER BATTER-FRIED SHRIMP
Batter-fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.
Provided by Starfire aka Wendy
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 2 quarts Oil for deep frying.
- Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
- Used with permission by Florida Dept. of Agriculture and Consumer Services Bureau of Seafood and Aquaculture; Bob Crawford, Commissioner.
- Chef's Tip:.
- Add a ½ teaspoons of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.
BEST EVER BATTER-FRIED SHRIMP
Batter fried shrimp is one of life's simplest pleasures. Especially when shared. Perfect for dipping, this little finger food is fodder for good times.
Provided by RedLobsterRestauran
Categories < 15 Mins
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees. Combine ½ cup oil and egg; beat well. Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat. Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel.
BATTER-FRIED SHRIMP
Make and share this Batter-Fried Shrimp recipe from Food.com.
Provided by Gingerbear
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oil to 350 degrees.
- Combine 1/2 cup oil and egg; beat well.
- Add remaining ingredients except oil for frying and stir until well blended.
- Dip shrimp into batter to coat.
- Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
- Remove with slotted spoon; drain on paper towel.
- Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.
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