THAI SEAFOOD CURRY OVER COCONUT JASMINE RICE
This is a simple and fairly authentic tasting curry. If you aren't able to get grouper or prefer a less expensive alternative, you may substitute halibut, haddock, tilapia, or other firm white fish.
Provided by Chandra M
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
- Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
- Repeat this 3-4 times per carrot piece.
- Slice into 1/4-1/2" thick 'flowers' to finish.
- In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
- Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
- Do not remove lid or stir while cooking.
- Heat the oils in a wok or large skillet over medium high heat.
- Add the garlic and curry paste and saute until fragrant (about 3 minutes).
- Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
- Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
- Add all remaining ingredients and simmer covered for 3-5 minutes.
- Remove lemongrass and serve over jasmine coconut rice.
Nutrition Facts : Calories 507.7, Fat 12.2, SaturatedFat 1.8, Cholesterol 106.1, Sodium 1311, Carbohydrate 64.8, Fiber 3.6, Sugar 3.1, Protein 31.8
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.
THAI RED CURRY SHRIMP WITH JASMINE RICE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
- For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
- Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
- Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
- Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.
THAI GREEN CURRY WITH SEAFOOD
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Provided by Jeanne Thiel Kelley
Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
- Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among four shallow bowls. Ladle curry over rice and serve.
SEAFOOD THAI CURRY
One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.
Provided by Poison_Ivy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry mixed seafood until 90% cooked.
- Meanwhile, fry shrimps in another saucepan until 90% cooked.
- Season all seafood with salt.
- Mince and mash the ginger.
- Warm curry paste and pour in coconut milk.
- Cook sauce with seafood, shrimp.
- Add all seasoning and spices and simmer for 5 minutes.
- Use the remaining coconut milk in the can to cook with rice or make dessert.
Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5
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