GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.
THAI GREEN CURRY SHRIMP
This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.
Provided by Sageca
Categories Thai
Time 22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok or large saute pan, heat the oil over medium-high heat.
- Add the onions and garlic, and cook until softened, 3 to 5 minutes.
- Add the eggplant and the peppers and cook, stirring, about 4 minutes.
- Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
- Add the coconut milk and fish stock and bring to a boil.
- Lower the heat and simmer until thickened, 3 minutes.
- Add the shrimp and cook until pink, about 2 minutes. Add basil.
- Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
- Serve on angel hair pasta.
- Be careful with the curry paste and add to your taste.
Nutrition Facts : Calories 285.5, Fat 20.6, SaturatedFat 13.8, Cholesterol 143.4, Sodium 782.1, Carbohydrate 8.8, Fiber 1.8, Sugar 2.4, Protein 18.2
THAI GREEN SHRIMP CURRY
The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
- Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.
Nutrition Facts : Calories 277 g, Cholesterol 43 g, Fat 6 g, Fiber 2 g, Protein 7 g, Sodium 239 g
AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
THAI GREEN CURRY SHRIMP SOUP
This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.
Provided by Ed Kozak
Categories Thai
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
- Cool shrimp in the stock and then peel.
- Reserve 4 cups of the stock. Set Aside.
- Heat the reserved 4 cups of stock in a saucepan over high heat.
- Stir in the green curry paste.
- Add the mushrooms, carrot, green beans, and cabbage.
- Bring to a boil then reduce heat and simmer until vegetables are just tender.
- Stir in tamarind paste, sugar, and fish sauce.
- Place some shrimp in a bowl and ladle in the soup.
THAI COCONUT CURRY WITH SHRIMP
This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.
Provided by ash77
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g
THAI GREEN CURRY SHRIMP
Steps:
- In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
- Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.
THAI GREEN SHRIMP CURRY
Yield serves 6
Number Of Ingredients 24
Steps:
- Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest the lime; add. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add the noodles; cook until just tender, about 5 minutes. Drain; set aside in a bowl of cold water.
- Heat the oil in a large nonstick skillet over medium heat. Add the lemongrass mixture, and cook until fragrant, about 1 minute. Add the onion; cook until just softened, 6 to 8 minutes. Add the bell pepper; cook until just tender, about 3 minutes. Combine the cornstarch with the water; add to the pan. Add the pineapple, mushrooms, and coconut milk; simmer. Add the shrimp; cook until pink and opaque. Squeeze the juice from the lime; stir into mixture. Serve garnished with sliced chiles, if desired.
- Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.
- (Per serving)
- Calories: 277
- Fat: 6g
- Cholesterol: 43mg
- Carbohydrate: 50g
- Sodium: 239mg
- Protein: 7g
- Fiber: 2g
THAI SHRIMP CURRY
Categories Shellfish Tomato Stir-Fry Low Carb Quick & Easy Lunch Shrimp Winter Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
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- Heat a large pot over medium. Add oil, then onions. Cook for 4-5 minutes, until starting to soften.
- Add ginger, lemongrass paste, curry paste, and 2 tablespoons of the cream from the coconut milk.
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- Add oil & when the oil becomes moderately hot gently release the green curry paste and saute it for 30 seconds stirring frequently.
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THAI GREEN CURRY WITH SHRIMP AND KALE RECIPE | MYRECIPES
From myrecipes.com
- Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
- Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.
THAI GREEN CURRY - RECIPETIN EATS
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- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
GREEN CURRY SHRIMP (AUTHENTIC SHRIMP CURRY) - RASA …
From rasamalaysia.com
- Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
- As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.
SHRIMP THAI GREEN CURRY - PALEOMG
From paleomg.com
- Slice pepper, onion, and garlic while the shrimp marinates. Place 2 tablespoons of ghee in a large high rimmed pan. Once hot, add all the veggies to the pan and cook for 6-7 minutes, until onion is translucent and peppers are soft. Remove from pan and set aside.
- Add 1 more tablespoon of ghee to the pan. Once hot, place shrimp in pan to cook on each side for 1-2 minutes, then remove and set aside. (I did this in 2 batches to make sure the shrimp got a perfect color and crust on it, making sure the temperature of the pan doesn’t drop too much).
THAI GREEN CURRY WITH SHRIMP RECIPE - PALEO/WHOLE30 ...
From lectinfreefoodie.com
- NOTE: This recipe uses COOKED sweet potato. I usually have some roasted sweet potatoes on hand, but if you don't, you can boil diced sweet potatoes for 15 minutes OR microwave for 5 minutes.
- To make Green Curry Shrimp:Heat oil in pan over medium high heat. Add in garlic, ginger and onion, and stir until fragrant and translucent, about 3 minutes.
GRILLED SHRIMP WITH COCONUT THAI GREEN CURRY RECIPE ...
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- Put spices, herbs, garlic, onion, jalapeños and ginger in the food processor and process for 30 seconds.
- Sauté the mix in a hot skillet with oil, add the coconut milk and the fish sauce. Cook for 15 minutes.
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