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
THAI GREEN SHRIMP CURRY
Yield serves 6
Number Of Ingredients 24
Steps:
- Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest the lime; add. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add the noodles; cook until just tender, about 5 minutes. Drain; set aside in a bowl of cold water.
- Heat the oil in a large nonstick skillet over medium heat. Add the lemongrass mixture, and cook until fragrant, about 1 minute. Add the onion; cook until just softened, 6 to 8 minutes. Add the bell pepper; cook until just tender, about 3 minutes. Combine the cornstarch with the water; add to the pan. Add the pineapple, mushrooms, and coconut milk; simmer. Add the shrimp; cook until pink and opaque. Squeeze the juice from the lime; stir into mixture. Serve garnished with sliced chiles, if desired.
- Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.
- (Per serving)
- Calories: 277
- Fat: 6g
- Cholesterol: 43mg
- Carbohydrate: 50g
- Sodium: 239mg
- Protein: 7g
- Fiber: 2g
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 SHRIMP CURRY
The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
- Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.
Nutrition Facts : Calories 277 g, Cholesterol 43 g, Fat 6 g, Fiber 2 g, Protein 7 g, Sodium 239 g
THAI SHRIMP CURRY
Categories Shellfish Tomato Stir-Fry Low Carb Quick & Easy Lunch Shrimp Winter Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
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.
THAI GREEN CURRY SHRIMP SOUP
This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.
Provided by Ed Kozak
Categories Thai
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
AUTHENTIC THAI GREEN CURRY
This is a classic Thai green curry (kaeng kiau wan) and my favorite curry of all time! You can substitute chicken or tofu for the pork, but make sure you serve it with lots of jasmine rice.
Provided by Toi
Categories World Cuisine Recipes Asian Thai
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook bamboo shoots for 5 minutes. Drain.
- Heat oil in a large pot over medium heat and cook curry paste until fragrant, about 2 minutes. Add pork, increase heat and cook until starting to brown, 3 to 5 minutes. Add bamboo shoots, coconut milk, and red bell pepper. Reduce heat and bring to a simmer. Season with sugar and salt; simmer for 10 minutes. Stir in kaffir lime leaves. Cook for 1 more minute. Season with fish sauce. Stir in Thai basil and serve.
Nutrition Facts : Calories 638.1 calories, Carbohydrate 15 g, Cholesterol 37.1 mg, Fat 65.3 g, Fiber 4.1 g, Protein 24 g, SaturatedFat 41.2 g, Sodium 743.7 mg, Sugar 5.4 g
NEXT LEVEL THAI GREEN CURRY
Blow people away with our ultimate Thai curry. It takes more effort, but once you taste the sour and sweet flavours tamed by coconut milk you won't look back
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h30m
Number Of Ingredients 20
Steps:
- Heat a dry frying pan and add the coriander and cumin seeds. Toast until they begin to colour and release their aromas. Remove from the heat, then grind to a powder using a pestle and mortar. Wrap the shrimp paste in foil and in the same dry pan, 'toast' the foil package for 2 mins on each side.
- Pound the garlic using a pestle and mortar, then add the shallots, coriander, chillies, galangal, turmeric and lemongrass. Finally, add the shrimp paste and ground spices and pound to a smoothish paste. Alternatively, whizz everything in a small blender or mini chopper in the same order or, for the best and easiest results, half pound in a pestle and mortar, then finish in the chopper. The recipe makes double so save half, but you can also make a much bigger batch if you want.
- To make the curry, open the cans of coconut milk, carefully remove the thick cream and spoon it into a warm wok or large frying pan. Cook it slowly, stirring all the time, until it reduces to a thick paste and the oil starts to separate. Add the sugar, let it dissolve then cook until caramelised and smoking. Stir in the green curry paste and cook for 1-2 mins. Add the chicken and stir well to coat in the paste.
- Pour in the rest of the coconut milk, scatter in the lime leaves and splash in half the fish sauce. Let the sauce bubble for about 10 mins until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the green beans and squeeze in the juice of 1 lime. Taste the sauce - you are after a hit of salt (from the fish sauce) sweet, (from the sugar) and sour (lime juice) - and adjust accordingly. Simmer everything for 5 mins more until the beans are just cooked. Scatter over the Thai basil and red chilli, then bring to the table in the cooking dish and serve with jasmine rice.
Nutrition Facts : Calories 510 calories, Fat 40 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium
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