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.
GREEN CURRY WITH SHRIMP AND FISH (KAENG KHIAO)
An easy curry that you can adjust the hotness level by adding hot peppers to taste. I use Vietnam Basa catfish but you can use any firm whitefish. If you cannot find galangal (Thai ginger) regular ginger can be used. Modified from a recipe I found on a Thailand Tourism website.
Provided by Kathy228
Categories Thai
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make Curry Paste.
- Place all the nine green curry paste ingredients (to the lime peel) in a blender/processor and process until smooth. If too dry, add a couple tbsp water to get a constancy that will process smoothly.
- Pour the coconut milk and green curry paste into a large saucepan and heat 'til boiling.
- Add the fish pieces, shrimp, fish sauce, and sugar. Cook at a med. simmer for 5-minutes.
- Add the coconut cream and lime juice. Stir to combine. Taste to adjust seasonings. Add more fish sauce or lime juice instead of salt.
- Peel, seed and slice the avocado(s).
- Serve with white jasmine rice and garnish with basil leaves and/or avocado slices, and lime wedges.
Nutrition Facts : Calories 599.1, Fat 35.6, SaturatedFat 23.8, Cholesterol 205.8, Sodium 1382.2, Carbohydrate 29.6, Fiber 7.7, Sugar 17.4, Protein 44.7
GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
THAI GREEN CURRY SHRIMP
This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.
Provided by Sageca
Categories Thai
Time 22m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 285.5, Fat 20.6, SaturatedFat 13.8, Cholesterol 143.4, Sodium 782.1, Carbohydrate 8.8, Fiber 1.8, Sugar 2.4, Protein 18.2
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