LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE
Categories Pasta Quick & Easy Seafood Scallop Shrimp Curry Hot Pepper Noodle Cilantro Gourmet
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
- Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.
CURRY SHRIMP LINGUINE
Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti. -Jana Rippee, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.
Nutrition Facts : Calories 406 calories, Fat 8g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
THAI SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
- Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
- Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 183 milligrams, Sodium 921 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 30 grams, Sugar 10 grams
THAI-CURRY SHRIMP LINGUINE
When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex sauce that coats long strands of pasta, green beans, and shrimp. Top it off with cooling cilantro and a squirt of lime juice, and you'll be out of your mealtime rut in no time.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook 4 minutes less than package instructions. Add green beans and cook until crisp-tender, about 3 more minutes. Reserve 1/2 cup pasta water, then drain.
- In a large skillet, cook curry paste and cilantro stems in oil over medium heat, stirring, until very fragrant, 2 to 3 minutes. Add coconut milk, season with salt, and bring to a simmer; cook until thickened slightly, about 2 minutes. Stir in shrimp and cook until opaque, 2 to 3 minutes.
- Remove from heat; stir in pasta, green beans, and lime juice. Toss to coat, adding enough reserved pasta water to create a silky sauce; season to taste. Serve with lime wedges and cilantro leaves.
THAI SHRIMP CURRY
This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce
Provided by Galley Wench
Categories Thai
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large wok or saute pan, heat the oil over medium-high heat.
- Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
- Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
- Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
- Simmer until thickened slightly, about 2 minutes.
- Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
THAI SHRIMP CURRY WITH A KICK
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g
THAI SHRIMP PASTA
I came up with this recipe while my son was home from the Navy. He loves Thai food, and I wanted to make something special but simple. There wasn't a noodle left in the bowl. -Jana Rippee, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Soak noodles according to package directions. Meanwhile, in a large dry skillet over medium heat, toast curry powder until aromatic, about 1-2 minutes. Stir in shrimp, coconut milk, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until shrimp turn pink., Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.
Nutrition Facts : Calories 361 calories, Fat 9g fat (5g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
LINGUINE WITH SCALLOPS AND SHRIMP IN THAI GREEN CURRY SAUCE
A delicious Thai dish from Gourmet, December 2000. The sauce is a little thin so I like to thicken the sauce at the end of preparation with a cornstarch/water mixture.
Provided by lazyme
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned.
- Transfer with a slotted spoon to paper towels to drain.
- Pat scallops and shrimp dry separately and season with salt.
- Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through).
- Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes.
- Add shrimp to scallops.
- Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
- Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling.
- Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes.
- Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
- Divide pasta and sauce among 4 bowls.
- Top with seafood and sprinkle with scallion greens and chile mixture.
THAI SHRIMP CURRY
Steps:
- In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
- In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
- In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
- Drain the chiles, reserving the liquid, and roughly chop.
- In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
- Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
- In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
- Drain the chiles, reserving the liquid, and roughly chop.
- In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
- Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
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- Pour 4 cups water to the skillet and 1 teaspoon salt. Once the water comes to a simmer, add the pasta and stir well to separate. Cover the skillet and cook until the water is almost completely absorbed.
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- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges.
- Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.
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- Broth: In a medium size pot over medium-low heat with sesame oil cook the ginger and garlic for 5 to 6 minutes to sweat. Add in the curry and cook for 3 to 4 minutes.
- Deglaze with Japanese rice wine and cook until most of the liquid is absorbed. Add in the fish sauce, soy sauce and brown sugar and cook for 3 to 4 minutes.
THAI CURRY LINGUINE - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
- Meanwhile, heat the oil in a large frying pan, and add the garlic, pepper and courgette. Cook over a medium-low heat for 5 minutes, until just cooked (you still want the vegetables to have a bit of bite). Add the curry paste and coconut milk, and mix until a smooth sauce is formed.
- When the pasta is ready, drain it and add it to the sauce, along with the fresh coriander. Add some black pepper, and serve warm.
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- Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
- Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.
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- Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
- Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
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