Coconut Red Curry Sauce Food

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SCRUMPTIOUS THAI COCONUT RED CURRY



Scrumptious Thai Coconut Red Curry image

This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!

Provided by surfin chef

Categories     Curries

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 14

2 tablespoons red curry paste
1 (15 ounce) can coconut milk (I use light)
1/4 cup fresh basil
1/4 cup bamboo shoot
2 -3 teaspoons fish sauce
2 tablespoons brown sugar
1/3 cup chicken stock
1/2 cup mushroom
1/2 red bell pepper
1/2 green pepper
1/2 yellow pepper
1/2 onion (yellow or white)
2 chicken breasts (optional)
10 ounces brown rice

Steps:

  • In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
  • Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
  • While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
  • Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4

COCONUT RED CURRY SAUCE AND NOODLES



Coconut Red Curry Sauce and Noodles image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon canola oil
1/2 cup stemmed and sliced shiitake mushrooms
One 1-inch piece fresh ginger, grated
1 small shallot, finely diced
1 tablespoon red curry paste
One 15-ounce can unsweetened coconut milk, stirred
1 cup napa cabbage, chiffonade
2 medium carrots, julienned
1/2 block extra-firm tofu, large dice
1/2 tablespoon honey
3 scallions, green parts only, sliced on a bias
Juice of 1/2 fresh lime
Chopped fresh cilantro, for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound fresh noodles, cooked al dente

Steps:

  • Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

COCONUT RED CURRY SAUCE AND NOODLES



Coconut Red Curry Sauce and Noodles image

This zesty vegetarian dish makes for a colourful addition to your dinner table (oh, and it tastes great too!).

Provided by Bobby Flay

Categories     Asian,dinner,Main,mushrooms,tofu and soy,vegetables,vegetarian

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 Tbsp canola oil
½ cup stemmed and sliced shiitake mushrooms
1 (1-inch) piece fresh ginger, grated
1 small shallot, finely diced
1 Tbsp red curry paste
1 can unsweetened coconut milk, stirred
1 cup napa cabbage, chiffonade
2 medium carrots, julienned
½ block extra-firm tofu, large dice
½ Tbsp honey
3 scallions, green parts only sliced on bias
Juice of ½ fresh lime
Chopped fresh cilantro, for garnish
Kosher salt and freshly ground black pepper
1 lb(s) fresh noodles, cooked al dente

Steps:

  • Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

COCONUT RED CURRY WITH SAUTéED BOK CHOY AND JASMINE COCONUT RICE



Coconut Red Curry with Sautéed Bok Choy and Jasmine Coconut Rice image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Kosher salt
Ice
2 pieces bok choy, stems thinly sliced and leaves left whole
6 tablespoons extra-virgin olive oil, plus more as needed
4 cloves garlic, minced
1-inch piece ginger, grated
1 cup jasmine rice, rinsed and drained
Two 13-ounce cans coconut milk
1/2 cup plus 1/3 cup chicken stock
1 small bunch cilantro, stems minced and leaves chopped, plus more whole leaves for garnish
1/2 yellow onion, sliced
2 scallions, thinly sliced on a bias, whites and greens separated
2 tablespoons red curry paste
2 tablespoons plus 1 teaspoon fish sauce
3 teaspoons palm sugar
Zest and juice of 1/2 lime
Two 5-ounce red snapper fillets, skin on
4 large shrimp, deveined and head on and tail on, but rest of shell removed

Steps:

  • Bring a medium pot of water to a boil and season generously with kosher salt; it should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the bok choy stems and leaves to the boiling water and cook for 1 to 2 minutes, until they're tender but still have a crunch. Remove the bok choy and immediately plunge into the ice bath and set aside. Drain the water - you can reserve the pot for the curry sauce!
  • To a medium saucepan, add 2 tablespoons of the olive oil, half of the garlic and half of the ginger. Turn on the heat to medium and cook, stirring occasionally, until softened and fragrant, 2 to 3 minutes. Add the rice and stir, making sure it's fully coated with the oil, garlic and ginger. Turn up the heat to medium-high and toast the rice for 1 to 2 minutes. Add 1 can of the coconut milk, 1/3 cup of the chicken stock and kosher salt to taste. Bring to a boil, then cover, reduce to a simmer and cook for 18 minutes. Turn off the pan and let sit, without opening the lid, for 10 minutes. Fluff the rice with a fork and fold in the chopped cilantro leaves.
  • To make the curry sauce, heat 2 tablespoons of the olive oil over medium-high heat in the same pot that was used to blanch the bok choy. Add the remaining garlic and ginger, the onion and minced cilantro stems. Cook until softened and fragrant, 2 to 3 minutes. Add the scallion whites, red curry paste, 2 tablespoons of the fish sauce and the palm sugar. Stir to combine and cook for 2 to 3 minutes. Stir in the remaining can of coconut milk and 1/2 cup chicken stock. Bring back up to a boil, then reduce to a simmer and allow to cook for 10 to 15 minutes, until reduced and slightly thickened. Add the lime juice and zest.
  • Pat the skin dry on the red snapper and sprinkle with kosher salt. Heat a large nonstick pan with the remaining 2 tablespoons olive oil over medium-high heat. Place the snapper skin-side down into the sauté pan. Place another oiled pan on top of the fish to weigh it down so the skin gets crispy. Cook until the skin is crisp, about 4 minutes, then remove the oiled pan on top and flip the fish. Cook for another 2 minutes, then remove from the pan onto a sheet tray skin-side up. Add the shrimp and cook 2 minutes per side, until pink, then remove from the pan. Add a bit more olive oil to the pan, then add the bok choy and the remaining 1 teaspoon fish sauce. Stir to combine and sauté for 1 to 2 minutes to warm through.
  • Plate the rice and top with the sautéed bok choy. Place the fish and shrimp over the top of the bok choy. Spoon the red curry sauce around the rice, being careful not to cover the fish skin so it stays crispy. Garnish with the sliced scallion greens and cilantro leaves.

VEGAN COCONUT RED CURRY



Vegan Coconut Red Curry image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

3 cups water
2 cups jasmine rice, well rinsed
1 tablespoon olive oil
1 red bell pepper, cut into 1/4-inch-thick strips
1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons
Half an eggplant, cut into 1/2-inch cubes
Half a yellow onion, cut into 1/4-inch-thick strips
Four 14.5-ounce cans crushed tomatoes
1 tablespoon garam masala (see Cook's Note)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons kosher salt
A pinch cayenne pepper, optional (see Cook's Note)
3 cloves garlic, minced
1/2-inch piece fresh ginger, crushed and minced
Two 13.5-ounce cans coconut milk
1/4 cup coconut oil (see Cook's Note)
2 scallions, cut into 1/4-inch-thick slices, for serving
Naan or pita, for serving

Steps:

  • For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
  • For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
  • Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
  • Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
  • Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
  • For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

THAI RED CURRY SAUCE



Thai Red Curry Sauce image

Make and share this Thai Red Curry Sauce recipe from Food.com.

Provided by beckas

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, finely chopped
1 -2 tablespoon Thai red curry paste
2 cups chicken broth
1/2 cup coconut milk
1 lime, juice of
3 cloves garlic, minced
1 teaspoon minced gingerroot
1 tomatoes, finely chopped
1/4 cup cilantro, finely chopped
1 teaspoon fish sauce
1 teaspoon brown sugar, packed

Steps:

  • Heat 1 tablespoon olive oil in saucepan.
  • Add onion and saute until golden brown.
  • Add curry paste and stir 1 minute.
  • (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
  • Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
  • Simmer uncovered until lightly thickened, about 20 to 30 minutes.
  • Pour sauce into a blender and blend until smooth.
  • Return sauce to pan and re-heat if needed.

Nutrition Facts : Calories 88.8, Fat 6.8, SaturatedFat 4, Sodium 332.5, Carbohydrate 5.3, Fiber 0.6, Sugar 2.5, Protein 2.6

THAI RED COCONUT CURRY



Thai Red Coconut Curry image

My husband loves, loves, LOVES curry - be it Indian, Thai, or anything else. Well, a sushi restaurant near his job serves this delicious, spicy, and sweet red curry. I have been trying to figure out how to do it. And now I have. This recipe tastes exactly how the restaurant stuff does, and it comes together in close to 20 minutes.

Provided by flirtyfunchick

Categories     Curries

Time 35m

Yield 4 cups of curry sauce, 4-6 serving(s)

Number Of Ingredients 8

2 tablespoons Thai red curry paste (I use Thai Kitchen and I use about half of a 4 oz jar)
14 ounces coconut milk
2 tablespoons fish sauce
2 tablespoons brown sugar
5 ounces bamboo shoots (canned, drained and rinsed)
5 ounces water chestnuts (canned, drained and rinsed)
1/2-1 lb shrimp (peeled and deveined) or 1/2-1 lb tofu (**Note -- Using any meat is OPTIONAL. I have lightly fried some tofu and used that instead for a mea)
4 -6 cups cooked jasmine rice

Steps:

  • In a large saucepan, over medium high heat, combine coconut milk and curry paste - heat and stir constantly until the majority of the paste has dissolved.
  • And fish sauce and brown sugar, stirring until dissolved.
  • Add bamboo shoots and water chestnuts.
  • Let simmer for 10 minutes.
  • SKIP the following step if doing a totally meatless option.
  • Add meat or tofu, stirring gently until well incorporated.
  • Simmer for another 10 to 15 minutes, until heated thoroughly.
  • Serve over rice.

Nutrition Facts : Calories 535.6, Fat 22.6, SaturatedFat 17.4, Cholesterol 42.6, Sodium 806.9, Carbohydrate 62.7, Fiber 5.9, Sugar 16.2, Protein 22.4

RED COCONUT CURRY WITH SHRIMP



Red Coconut Curry with Shrimp image

Easy to make red coconut curry. Serve with jasmine rice or basmati rice.

Provided by Lt470

Categories     Main Dish Recipes     Curries     Coconut

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, cut into thin strips
½ medium jalapeno pepper, minced
1 (14 ounce) can unsweetened coconut milk
3 tablespoons red curry paste
2 tablespoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped Thai basil
1 medium lime, cut into wedges

Steps:

  • Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
  • Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
  • Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
  • Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g

COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE



Coconut Shrimp with Red Curry Dipping Sauce image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon vegetable oil
1/2 cup red curry paste
One 13.6-ounce can unsweetened coconut milk
1/4 cup peanut or almond butter, chunky or creamy depending on preference
2 tablespoons sugar
1 tablespoon fish sauce
Juice of 1 lime
Kosher salt
Vegetable oil, for frying
1 cup panko breadcrumbs
1 cup shredded sweetened coconut
3 large eggs
1 cup all-purpose flour
2 teaspoons garlic powder
1 1/2 teaspoons turmeric powder
Kosher salt and freshly ground black pepper
1 pound peeled and deveined jumbo shrimp, tails on and butterflied

Steps:

  • For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
  • Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
  • For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
  • In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
  • Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.

COCONUT RED CURRY WITH TOFU



Coconut Red Curry With Tofu image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Categories     quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 16

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

  • Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  • Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  • Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams

SPICY COCONUT CURRY SAUCE



Spicy Coconut Curry Sauce image

This is part of the recipe Chicken Wings Five Ways.

Provided by Alexis Touchet

Categories     Sauce     Super Bowl     Backyard BBQ     Tailgating     Simmer     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

3/4 cup minced onion
4 large garlic cloves, minced
1/4 cup Thai red curry paste
1/4 cup vegetable oil
2 1/4 cups well-stirred unsweetened coconut milk (from 2 cans)
3 tablespoons lime juice
1 1/2 tablespoons Asian fish sauce
1 1/2 teaspoons sugar
1/4 to 1/2 teaspoon cayenne
1/2 cup chopped cilantro sprigs (optional)

Steps:

  • Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
  • Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
  • Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

COCONUT RED CURRY STEW



Coconut Red Curry Stew image

This is a fragrant and flavorful dish that's packed with nutritious goodness. I like to enjoy it with sticky rice. -Marly Chaland, Maple, Ontario

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1 tablespoon canola oil
1 medium onion, chopped
1 garlic clove, minced
3 to 4 tablespoons red curry paste
1/2 teaspoon sugar
1 small eggplant, cut into 1-inch pieces (about 4 cups)
3 cups cubed peeled butternut squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 carton (32 ounces) vegetable broth, divided
1 can (15 ounces) crushed tomatoes
1 can (13.66 ounces) coconut milk
Chopped fresh cilantro
Optional: Lime wedges and hot cooked rice

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat; saute onion until lightly browned, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in curry paste and sugar., Stir in vegetables, garbanzo beans, 3 cups broth, tomatoes and coconut milk; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-40 minutes., Stir in remaining broth; heat through. Serve with cilantro and, if desired, lime wedges and rice.

Nutrition Facts : Calories 457 calories, Fat 22g fat (16g saturated fat), Cholesterol 0 cholesterol, Sodium 1364mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 14g fiber), Protein 11g protein.

THAI RED CURRY / COCONUT SAUCE (FOR SALMON)



Thai Red Curry / Coconut Sauce (For Salmon) image

This was in my notes listed as "Sauce to serve with grilled salmon" and I have no idea where I got it but it sounds good. I haven't made it but hope to one day! Maybe you'll beat me to it! Just take salmon and rub with olive oil, season with salt and pepper. Grill or broil and serve with this flavorful sauce.

Provided by Oolala

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 tablespoon light brown sugar
1 1/2 teaspoons fresh lime juice
1 pinch salt
2 teaspoons cornstarch
8 fresh basil leaves

Steps:

  • Heat sauce ingredients except for the cornstarch and the basil leaves in a small saucepan.
  • Taste and adjust to your preferences.
  • Just before salmon is done, add cornstarch to the sauce with a small amount of water to make a slurry. Stir until it is glossy and coats the back of a spoon.
  • Stack and roll basil leaves like a small cigar. Sliver them cross-wise into narrow ribbons and drop into the sauce.
  • Keep sauce warm but be careful not to simmer for a long time.
  • Serve sauce over the fish with Jasmine or Basmati rice.

COCONUT SHRIMP WITH RED CURRY SAUCE



Coconut Shrimp with Red Curry Sauce image

Make and share this Coconut Shrimp with Red Curry Sauce recipe from Food.com.

Provided by susie cooks

Categories     Coconut

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 13

peanut oil or vegetable oil, for frying
1/4 cup cornstarch
3 large egg whites
kosher salt
fresh ground black pepper
2 cups flaked coconut
1 1/2 lbs jumbo shrimp, peeled with tails on
1 green onion, white and green part,chopped
1/2 cup of fresh mint, hand-torn
2 tablespoons vegetable oil
2 tablespoons Thai red curry paste
1 cup unsweetened coconut milk
1 lime, juiced

Steps:

  • Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
  • In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy.
  • Spread the coconut out in a pie dish.
  • Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess.
  • Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
  • Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes.
  • Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
  • Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
  • For Sauce: Place a small pot over medium heat and coat with the oil.
  • Stir the red curry paste into the pan and fry that up until aromatic.
  • Slowly pour in the coconut milk and continue to stir to incorporate.
  • Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken.
  • Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
  • Abou 1 cup.

Nutrition Facts : Calories 1163.7, Fat 67.7, SaturatedFat 45.4, Cholesterol 517.6, Sodium 800.4, Carbohydrate 62.5, Fiber 6, Sugar 33.1, Protein 80.4

FIVE-INGREDIENT RED CURRY CHICKEN



Five-Ingredient Red Curry Chicken image

Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.

Provided by Culinary Envy

Categories     World Cuisine Recipes     Asian

Time 29m

Yield 6

Number Of Ingredients 5

2 tablespoons coconut oil
1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes
1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich)
1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)
½ (16 ounce) package dried rice stick vermicelli noodles

Steps:

  • Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

Nutrition Facts : Calories 531 calories, Carbohydrate 67.4 g, Cholesterol 42.9 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 15 g, Sodium 238.3 mg, Sugar 33.8 g

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From itsallgoodvegan.com


THAI RED CURRY WITH CHICKEN (CREAMY COCONUT CURRY) - JOYOUS APRON
Heat cooking oil in a large skillet under medium high heat. Once oil is bubbling, add chicken to skillet. Once chicken is almost cooked, add Thai red curry paste (see Note 1), garlic, and ginger. Stir continuously for a minute until fragrant. Add coconut milk, fish sauce, brown sugar, lime zest, and lime juice to skillet.
From joyousapron.com


FIVE INGREDIENT RED CURRY COCONUT SAUCE OR DRESSING
Instructions. Blend all ingredients or whisk them together till smooth. Optional modifications: Add 1 tbsp minced ginger (or ginger powder to taste) Add 1 clove minced garlic (or garlic powder to taste) Add 1/4 cup minced basil. Add 1/2 cup minced red bell pepper (you'll need to use a blender), and reduce coconut milk to 3/4 cup.
From thefullhelping.com


COCONUT CURRY CHICKEN RECIPE | COCONUT MAMA
Dice the onion and red bell pepper, mince the garlic and mince the ginger. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until the onions begin to turn golden. Add the garlic and ginger; stir to coat everything with the oil.
From thecoconutmama.com


COCONUT RED CURRY WITH TOFU | ALLRECIPES
Keep warm. Advertisement. Step 2. Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
From allrecipes.com


COCONUT RED CURRY SAUCE AND NOODLES - INDIAN RECIPES
Coconut Red Curry Sauce and Noodles requires about 20 minutes from start to finish. This recipe serves 4. One serving contains 777 calories, 23g of protein, and 33g of fat. If you have honey, curry paste, nap It works well as a reasonably priced main course. It is a good option if you're following a dairy free diet.
From fooddiez.com


COCONUT RED CURRY SAUCE AND NOODLES RECIPE - FOOD NEWS
Add curry paste and stir-fry for 1 minute more, or until fragrant. Add coconut milk, stock and kaffir lime, and simmer for 2 minutes. Add choy sum and half the bean sprouts.
From foodnewsnews.com


COCONUT RED CURRY SAUCE & NOODLES | DESSERT NOW DINNER LATER
Instructions. Start water for noodles. Once water is boiling break noodles in half & cook in boiling water for 11-13 minutes or until directed on package. While noodles are cooking, warm oil in a large skillet over medium heat, & cook ginger, onion, & carrots until starting to soften, about 3-5 minutes. Add red curry paste & cook 1 minute.
From dessertnowdinnerlater.com


COCONUT CURRY SAUCE - JZ EATS
2. Sauté the garlic and ginger.. Heat the coconut oil in a medium-sized saucepan over medium heat. Add garlic and ginger to the skillet and cook until fragrant, about 1 to 2 minutes. Make sure to stir frequently so it doesn’t burn. 3. Make the sauce. Whisk in the curry paste until well combined and cook for 1 minute.
From jz-eats.com


EYE-HEALTHY RECIPE - RED CURRY VEGETABLES WITH COCONUT SAUCE
In a medium bowl, mix together all the ingredients for the Coconut Sauce. Set it aside. In a large sauté pan, sauté the red curry paste over low heat until slightly caramelized. Add the vegetable mixture and sauté until the vegetables are slightly cooked. Increase the heat to high and add the Coconut Sauce and lime leaves.
From macular.org


THAI TURKEY MEATBALLS IN COCONUT RED CURRY SAUCE
Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside. In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together.
From foodiecrush.com


EASY THAI RED CURRY - DAMN DELICIOUS
Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes. Stir in broccolini until just tender, about 3 minutes. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
From damndelicious.net


COCONUT RED CHICKPEA CURRY | MINIMALIST BAKER RECIPES
Instructions. Heat a large pot over medium heat. Once hot, add coconut oil, ginger, garlic, and shallot. Sauté for 2-3 minutes or until slightly softened. Add dried chili (optional) and red curry paste. Stir to combine and cook for 1 minute more, stirring frequently. Add bell pepper and eggplant and stir to coat.
From minimalistbaker.com


VEGETARIAN COCONUT RED CURRY | READY SET EAT
Ingredients. 1 tbsp. (15 mL) vegetable oil. 1 large red onion, thickly sliced. 3 cups (750 mL) fresh broccoli florets. 1 can (218 mL) sliced water chestnuts, drained (or 1 cup/250 mL) 1 jar (341 mL) VH® Coconut Red Curry Simmering Sauce. 1 red pepper, sliced. 1 cup (250 mL) drained and rinsed chickpeas.
From readyseteat.ca


EUREST - THAI RED COCONUT CURRY SAUCE (46367.2) CALORIES, CARBS ...
Find calories, carbs, and nutritional contents for Eurest - Thai Red Coconut Curry Sauce (46367.2) and over 2,000,000 other foods at MyFitnessPal
From sync.myfitnesspal.com


THAI COOKERY CLASS & MEAL - RECIPES | COOKERY CLASS, DIDSBURY
Blend lemongrass, galangal, cumin, coriander and turmeric in a food processor or mortar & pestle to form a paste. Put chicken in a large mixing bowl and add the paste, sugar, salt, and coconut milk. Stir thoroughly and leave to marinade for 30 minutes or longer. Make skewers by adding the chicken strips to the bamboo skewers.
From foodsorcery.co.uk


RED THAI CURRY SAUCE RECIPE - PINCH OF YUM
Instructions. Pour the coconut milk into a small saucepan over high heat. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has reduced and thickened.
From pinchofyum.com


BEST CRUSTED SHRIMP WITH COCONUT RED CURRY SAUCE RECIPES
Put oil in a deep heavy-bottomed pot and heat to 325 degrees F. Fry the coated shrimp in batches of 6 until golden, about 1 to 2 minutes. Transfer to …
From foodnetwork.ca


10 BEST RED CURRY PASTE WITH COCONUT MILK RECIPES | YUMMLY
palm sugar, spinach leaves, coconut milk, tomatoes, soy sauce and 9 more Green Or Red Curry Paste Real Simple Good cauliflower rice, avocado oil, garlic, chicken breasts, fresh ginger and 12 more
From yummly.com


COCONUT-RED CURRY SAUCE | COOK'S ILLUSTRATED
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From cooksillustrated.com


THAI COCONUT RED CURRY SAUCE RECIPE - SUPHERB FARMS
Add SupHerb Farms Fusions® Thai Red Curry sauce to pan over medium heat. Stir for 30 seconds add coconut milk reduced by one third. Serve.
From supherbfarms.com


EASY COCONUT CURRY SAUCE | RECIPETIN EATS
Proteins (chicken, turkey, beef, lamb, fish and prawns/shrimp especially great) - brown first then remove (still raw inside ok), then proceed with recipe. Add it back in to finish cooking through / reheat. For beef and lamb, be sure to use a nice marbled cut and don't overcook, keep it juicy inside.
From recipetineats.com


ONE PAN SHRIMP COCONUT CURRY | CLEAN FOOD CRUSH
Finely chop your basil and cilantro leaves. In a mixing bowl, combine coconut milk, peanut butter, lime juice, honey, ground ginger and curry; whisk well and set aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add in onions and peppers; sauté for about 5 minutes until slightly softened.
From dev.cleanfoodcrush.com


CHICKEN WITH COCONUT RED CURRY SAUCE - THE SPICE HOUSE
Reduce heat to medium-low, add the green onion and curry paste to the skillet, stir 1 minute. Add broth and boil until reduced to a glaze, about another minute. Add the coconut milk and cook down, stirring constantly, until the sauce coats a spoon. Mix in lime juice. Return chicken and any collected juices to the skillet. Reduce the heat to med ...
From thespicehouse.com


COCONUT SHRIMP WITH RED CURRY SAUCE RECIPE - RECIPES.NET
In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut in a pie dish. Dredge the shrimp with the egg white mixture and shake off any excess. Press the shrimp into the coconut flakes. Turn shrimp over and press into coconut again to coat both sides. Deep-fry the shrimp in batches until the coconut is ...
From recipes.net


EASY COCONUT RED CURRY - LAUREN'S LATEST
Instructions. In a large pot, heat olive oil over medium heat. Saute onion until mostly tender, about 4 minutes. Stir in garlic, ginger and vegetables and cook another 2 minutes. Pour in coconut milk, curry paste, soy sauce, vinegar and sugar. See if it's as saucy as you'd like.
From laurenslatest.com


THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE COOKS
Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Add the coconut milk, …
From averiecooks.com


THAI COCONUT CURRY - CREME DE LA CRUMB
Instructions. Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened. Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. …
From lecremedelacrumb.com


CHICKEN WITH ROASTED CORIANDER IN COCONUT CURRY SAUCE BEST …
What is the best way to cook chicken and coconut curry? Stir in the roasted curry powder, stir well to evenly coat all the chicken pieces and continue to cook for a further 5–10 minutes. Add the coconut milk and pour in a cup of water (approximately 250ml/9fl oz). Sprinkle in a teaspoon of salt, bring to the boil, then reduce the heat and ...
From findrecipes.info


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