Jeff Mauro Green Curry Shrimp Food

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THAI GREEN CURRY SHRIMP



Thai Green Curry Shrimp image

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

2 tablespoons vegetable oil
2 cups diced eggplants
1/2 cup chopped white onion
1 cup thinly sliced red bell pepper
2 teaspoons minced garlic
2 tablespoons thai green curry paste
2 tablespoons lemon juice
1 (14 ounce) can unsweetened coconut milk
1/2 cup fish stock or 1/2 cup chicken broth
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped basil
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water

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 CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE



Thai Green Curry with Red Snapper, Jumbo Prawns and Coconut Rice image

Everybody is always talking about yellow and red curry. I'm a green curry man, especially with fresh seafood. The aroma of the lemongrass, garlic and chilies just makes anything it touches sing.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

2 cups long grain rice, rinsed under cold water until water runs clear
1 tablespoon coconut oil
One 13-ounce can full fat coconut milk, well shaken
2 cups water
2 teaspoons kosher salt
1 teaspoon granulated sugar
1/4 cup unsweetened shredded coconut
1 tablespoon coconut oil
2 tablespoons green curry paste
Two 13-ounce cans coconut milk
2 tablespoons brown sugar
1 teaspoon fish sauce
8 ounces cremini or shiitake mushrooms, stems removed and sliced
8 ounces sugar snap peas
1 red bell pepper, seeded and julienned
1/2 bunch Tuscan kale, stem removed and sliced
8 jumbo prawns or jumbo shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
Four 5-ounce red snapper fillets, skin on
2 tablespoons vegetable oil
Fresh mint, for garnish
Thai basil, for garnish
Lime wedges, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • For the coconut rice: Add the rice into a pot (one you have a matching lid for!). Spoon in the coconut oil and mix with the rice; this creates a nice fat barrier to ensure well-separated grains of rice. Add the well-shaken can of coconut milk, water, salt and sugar to the pot. Give it a good stir and cover with a lid. Bring to a boil and then immediately bring to a gentle simmer. Cover and simmer for 10 minutes. Bring it off the heat with the cover still on and let the rice rest for 15 minutes.
  • For the curry: Place the unsweetened shredded coconut onto a small sheet tray. Place into the oven to toast for 5 minutes, or until golden brown.
  • Melt the coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the green curry paste and stir to combine. Toast it in the coconut oil for 5 minutes, until fragrant to bloom the spices, whisking frequently. Add the coconut milk, brown sugar and fish sauce and stir to combine. Add the mushrooms and cook for 5 minutes. Add the snap peas, bell pepper and kale and continue to cook for another 2 to 3 minutes. Sprinkle the prawns with salt, then add into the curry to poach in the liquid. Cover and cook for 2 minutes. Season the curry with salt if necessary.
  • Sprinkle the snapper on both sides with salt and pepper and score the skin. Heat a large nonstick sauté pan with the vegetable oil over high heat. Place the fish into the pan skin-side down to sear. Reduce the heat to medium-high. Cook for 4 minutes, until the skin is crispy, then flip and cook for another 4 minutes.
  • Plate a scoop of coconut rice, followed by sauce, prawns and fish, skin-side up. Garnish with the fresh mint, Thai basil, toasted coconut and lime wedges.

SHRIMP WITH GREEN CURRY



Shrimp with Green Curry image

Not as spicy as you'd think! The depth of flavors in the curry paste is outstanding. You can also use the curry paste and coconut milk with chicken or beef. Source: Chef Brian Patterson

Provided by Tracy K

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

2 stalks lemongrass, finely julienned
1 tablespoon galangal, minced (can sub ginger)
1 teaspoon cumin
1/2 cup chopped cilantro
8 cloves garlic, roughly chopped
10 Thai green chili
10 green jalapenos
1 teaspoon shrimp paste
1 tablespoon chopped shallot
1/2 teaspoon lime zest
2 cups coconut milk
1 lb peeled deveined shrimp
1/4 cup fish sauce
3 teaspoons sugar
1 cup bamboo shoot (can also add other veggies as desired)
1/2 cup coconut cream
6 kaffir lime leaves
1/4 cup Thai basil, packed
slivered Thai red chili pepper (to garnish, or julienned bell pepper strips)

Steps:

  • To make curry paste: Place all ingredients in blender, food processor, or mortar and process until the mixture is smooth.
  • Pour coconut milk and green curry paste into large sauce pan.
  • Heat to boiling, add fish sauce and sugar.
  • Cook for 5 minutes at a low boil.
  • Add bamboo shoots and any other vegetables, creabmeat, or mushrooms as desired.
  • Add coconut cream and simmer 3-5 minutes until shrimp is cooked through.
  • Add lime leaves and basil, adjust seasoning to taste.
  • Serve in individual bowls, garnished with slivers of red chiles.

Nutrition Facts : Calories 487.8, Fat 31.7, SaturatedFat 27.3, Cholesterol 142.9, Sodium 2088.8, Carbohydrate 34.7, Fiber 2.2, Sugar 25.5, Protein 21

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