Thai Red Curry Shrimp And Calamari Recipes

Steps:

• Heat canola oil in a large pot or wok.
• Add onions and eggplant and cook until eggplant is cooked through (about 5 minutes). Add peppers and cook for 1 more minute.
• Add shrimp and calamari and cook for 1 more minute.
• Add rest of ingredients and bring up to a boil while stirring.
• Immediately turn off heat.
• Serve with steamed brown rice.

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.

Steps:

• Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
• Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

Steps:

• Heat 1 T. of the oil over medium heat in a skillet. Add the ginger, garlic, and scallion, stirring until tender and very fragrant, but not browned, about 1 minute.
• Stir in the curry paste, mixing well, and continue sautéing 3 - 4 more minutes.
• Add coconut milk, mixing well (coconut milk often separates in the can), and then add tomatoes and their juice, sugar, and cream.
• Add 1/4 cup lime juice and check for taste. Add more if needed.
• Break the lemongrass at several points along the stem and add to mixture. Don't worry if it does not break completely: you're just trying to release its juices. Add salt and pepper to taste and bring to a boil. Reduce to simmer and allow to cook 30 minutes, stirring occasionally.
• Meanwhile, first peel and then devein the shrimp. To devein, use a small, sharp knife to slice open the back of the shrimp (the side without legs) to expose a black, stringy vein. A paper towel in hand does an excellent job of grabbing the vein in one piece out of the slippery shrimp. Rinse cleaned shrimp in cold water and drain. Pat dry. Discard shells and veins and wash hands and equipment thoroughly.
• Heat the remaining oil in another skillet until hot but not smoking. Add the shrimp in one layer, about 1 minute per side, until just pink. Shrimp are very easy to overcook. Remove from heat.
• Remove lemongrass and add sauce to shrimp. Serve over hot rice, garnished with fresh parsley.

Steps:

• Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
• Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
• Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
• Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
• Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.