Asian Mints Thai Red Curry With Shrimp Food

THAI RED CURRY SHRIMP WITH JASMINE RICE AND SNOW PEAS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook the Rice Bring a small pot with 1 1/2 cups water and jasmine rice to a boil. Reduce heat to low, cover, and cook 20 minutes, or until tender. Set aside and keep warm. While rice is cooking, start preparing ingredients. 2 Prepare the Ingredients Quarter lime. Stem, seed, and thinly slice red bell pepper into thin strips. Mince garlic. Stem and coarsely chop cilantro (reserve a few leaves for garnish). Pull any strings from snow peas. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper. 3 Sear the Shrimp Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil (reserve remaining for curry). Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate. (Shrimp will finish cooking in a later step.) Wipe pan clean and reserve. 4 Start the Curry Return pan used to sear shrimp to medium-high heat. Add remaining sesame oil, garlic, snow peas, and red bell pepper and cook 2 minutes. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired. Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil. 5 Finish the Curry Once boiling, return shrimp to pan along with chopped cilantro and a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened and shrimp reaches a minimum internal temperature of 145 degrees. 6 Plate the Dish Place rice in a shallow dish or bowl and ladle curry around rice. Garnish with a squeeze of fresh lime juice, lime quarters, and reserved whole cilantro leaves.

THAI SHRIMP CURRY

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.

ASIAN MINT'S THAI RED CURRY WITH SHRIMP

Steps:

• In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
• Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
• Add salt.
• Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.

RED CURRY WITH SHRIMP, ZUCCHINI, AND CARROT RECIPE

Steps:

• Open the coconut milk can and scoop off 1/4 cup of the thick cream. Add this to a large 12-inch non-stick skillet set over medium-high heat, and cook until liquid starts to bubble furiously. Add the red curry paste, reduce heat to medium-low, and stir with a wooden spoon until combined. Cook, stirring occasionally, until the curry paste is very fragrant, about three minutes.
• Add the zucchini and carrots, turn the heat to medium, and stir until the pieces are completely covered in the paste. Cook, stirring occasionally, until vegetables just start to soften, about 3 minutes.
• Pour in the remaining coconut milk, and stir well. Bring to a boil over high heat, and then reduce heat to maintain a steady simmer. If using jalapeños, add them now. Cook until vegetables are completely tender, about 7 minutes. Add shrimp and peas, and cook until shrimp are pink and plump, about 2 minutes.
• In a medium sized bowl, stir together the fish sauce, chicken stock, and sugar. When sugar has dissolved, pour this into the skillet. Stir well and simmer for a minute. Turn off the heat, add cilantro, chopped mint, and lime juice. Serve the curry with the whole mint leaves as a garnish and a side of white rice.

THAI RED CURRY SHRIMP AND CALAMARI

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.