Green Curry Shrimp Food

GREEN CURRY SHRIMP

Steps:

• Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
• As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.

THAI GREEN CURRY SHRIMP

Steps:

• In a wok or large saute pan, heat the oil over medium-high heat.
• Add the onions and garlic, and cook until softened, 3 to 5 minutes.
• Add the eggplant and the peppers and cook, stirring, about 4 minutes.
• Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
• Add the coconut milk and fish stock and bring to a boil.
• Lower the heat and simmer until thickened, 3 minutes.
• Add the shrimp and cook until pink, about 2 minutes. Add basil.
• Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
• Serve on angel hair pasta.
• Be careful with the curry paste and add to your taste.

THAI SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
• Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.

GREEN CURRY SHRIMP WITH NOODLES

Steps:

• Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.
• Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.
• While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
• Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!

Steps:

• The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
• Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
• Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
• Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
• In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
• Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
• While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
• After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
• Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
• The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.

THAI SHRIMP CURRY

Steps:

• Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
• *Available at Asian markets and in the Asian foods section of some supermarkets.

GREEN CURRY SHRIMP

Steps:

• Place the cumin, peppercorns, corianderseed, caraway seeds, and cloves in adry skillet. Place the skillet over mediumheat, moving it to keep seeds from burning,until the seeds are aromatic, about 3minutes. Transfer the seeds to a spicegrinder, and cool slightly. Pulse until finelychopped but not powdery. Transferthe mixture to a bowl, and stir in salt, garlicpowder, onion, and cilantro. Set thespice mixture aside.
• Peel shrimp, leaving the tail and the lastsection of shell intact. Devein shrimp, and place in a bowl.
• Heat a grill or grill pan over medium-high heat. Sprinkle spice mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about 3 minutes on each side. Serve shrimp immediately with lime wedges.

THAI GREEN CURRY SHRIMP

Steps:

• In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
• Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.

THAI GREEN CURRY SHRIMP SOUP

Steps:

• In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
• Cool shrimp in the stock and then peel.
• Reserve 4 cups of the stock. Set Aside.
• Heat the reserved 4 cups of stock in a saucepan over high heat.
• Stir in the green curry paste.
• Add the mushrooms, carrot, green beans, and cabbage.
• Bring to a boil then reduce heat and simmer until vegetables are just tender.
• Stir in tamarind paste, sugar, and fish sauce.
• Place some shrimp in a bowl and ladle in the soup.

GREEN THAI SHRIMP CURRY

Steps:

• Pour 1 tablespoon peanut oil into a large skillet over medium heat. Add onion, garlic, ginger, and hot pepper flakes. Stir and cook until onions are tender, about 5 minutes. Add remaining oil and green curry paste. Stir and cook about 1 more minute.
• Add celery and red bell pepper to the skillet with the onion mixture. Continue cooking and stirring until tender-crisp, 3 to 5 minutes. Pour in coconut milk. Cook over medium heat, stirring occasionally, until reduced by 75%, about 10 minutes.
• Add shrimp to the skillet with the curry and cook until they turn pink, about 2 minutes. Season with fish sauce and cilantro.

THAI COCONUT CURRY WITH SHRIMP

Steps:

• Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
• Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
• Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

ULTIMATE SHRIMP AND CHICKEN GREEN CURRY

Steps:

• Bring wok to medium heat and add olive oil and two cloves of garlic.
• Stir constantly until garlic becomes fragrant.
• Add chicken and season with salt and pepper.
• Allow chicken to cook fully, stirring as needed.
• Remove chicken and place on plate, set aside.
• Add remaining garlic and stir until it becomes fragrant.
• Add coconut milk, chicken broth, curry paste, curry powder and cumin.
• Stir until well combined.
• Add potato, carrot and bamboo shoots.
• Let simmer 2 minutes.
• Add basil and put the chicken back in.
• Stir.
• Add onion, mushrooms and shrimp.
• Stir and then cover and let simmer for 5-7 minutes.
• Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
• Serve as is or over cauliflower rice (or regular rice if not doing Whole30).

GREEN CURRY

Steps:

• Heat up a pot over medium heat and add the oil. Saute the green curry paste until aromatic, add the chicken and stir to combine well with the curry paste. Add the coconut milk and water and bring it to a quick boil.
• Add the bamboo shoots, kaffir lime leaves, and red chilies. Lower the heat to simmer, cover the pot and let simmer for 10 minutes or until the curry slightly thickens.
• Add the fish sauce, sugar, and basil leaves. Stir to mix well. Turn off the heat and serve immediately with steamed rice.

THAI GREEN CURRY SHRIMP RECIPE

Steps:

• In a sauté pan or Cast-Iron Skillet, heat some coconut oil over medium-high heat. Add onions, garlic. Sauté on low heat until the onions become soft but are not brown. Add Thai Green Curry Paste, Kosher Salt, Coconut Milk, Coconut Sugar, Fish Sauce, and Lime Juice. Stir well and bring it to a boil. If you want your curry to be liquidy then add more water. If you prefer more heat then spice it up with some red pepper flakes. As soon as the curry comes to a boil, add shrimps and cook for 5-minutes on medium heat until the shrimps are perfectly cooked. Serve with fresh kaffir lime leaves and Thai Basil over a bowl of rice.

GREEN CURRY WITH SHRIMP

Steps:

• Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
• Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
• Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.