Thaiseafoodcurryovercoconutjasminerice Recipes

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.

Steps:

• Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
• Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
• Serve curry over warm rice and garnish with remaining cilantro.

Steps:

• Put rice in a fine-mesh sieve, and rinse with cold running water until water runs clear.
• Pour coconut milk into a saucepan and add salt and rice over medium-high heat. Stir to combine and bring to a boil. Once mixture is boiling, reduce heat to low, and cover.
• Cook until coconut milk is absorbed and rice is cooked through, abut 20 minutes. Fluff rice with a fork and serve.

Steps:

• Melt butter in a medium saucepan.
• Add onion, and sauté until tender.
• Add curry powder and rice; cook 2 minutes.
• Stir in remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
• *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.

Steps:

• To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
• To the prepared ramen, add the coconut milk, green curry paste, and fresh lime juice. Stir to incorporate.
• Garnish with peanuts, jalapeño, and cilantro, if using.
• Enjoy!

Steps:

• Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
• Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
• Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
• Garnish the curry with cilantro and serve over brown rice.
• Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
• Enjoy!