Jumbo Shrimp In Red Curry Sauce Food

COCONUT SHRIMP WITH RED CURRY SAUCE

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.
• Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry 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.
• Yield: 1 cup

RED CURRY SHRIMP

Steps:

• Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
• Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.
• Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer.
• In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste.
• Uncover the sauce and stir in the shrimp and cook for about 3 minutes or until shrimp just turn opaque, stirring often. The sauce will also slightly reduce and thicken.
• Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.

PINEAPPLE CURRY WITH JUMBO SHRIMPS

Steps:

• In a large pot add the pineapple, coconut cream, curry paste, fish sauce and sugar.
• Cook on medium high heat, but do not boil.
• Add the shrimp and cilantro and simmer until the shrimp turn a bright pink color, about 3 - 5 minutes.
• Serve over top the cellaphane noodles and garnish with fresh basil.

COCONUT SHRIMP WITH RED CURRY SAUCE

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.
• 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.
• Yield: 1 cup

COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE

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.

THAI GREEN CURRY WITH RED SNAPPER, JUMBO PRAWNS AND COCONUT RICE

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.

JUMBO SHRIMP ROLLS WITH A SWEET SOY SAUCE

Steps:

• To make the dip, finely chop the chili, then mix with the honey and soy and stir well: set aside.
• To make the shrimp rolls, finely chop the cilantro and garlic and mix with the curry paste.
• Brush each wonton wrapper with egg whites and place a small dab of the cilantro mixture in the center. Place a shrimp on top and fold over, enclosing the shrimp and leaving the tail exposed. Repeat with the other shrimp.
• Heat the oil in a deep heavy bottomed pot or pan to 350 degrees F. Fry shrimp in small batches for 1-2 minutes (turning to prevent burning) each until are golden brown and crisp. Drain on paper towels.
• Serve with the dip.
• TIP -- If you prefer, use phyllo pastry in place of wonton wrappers, put the paste and a shrimp on one end, then brush with egg white and wrap the pastry around the shrimp to enclose and fry.

LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE

Steps:

• For curry sauce:
• Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
• For lime leaf batter:
• Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)
• For shrimp:
• Add enough oil to heavy large saucepan to measure 1 1/2 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370°F to 380°F. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
• Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.

COCONUT SHRIMP WITH RED CURRY SAUCE

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.

COCONUT SHRIMP WITH RED CURRY SAUCE

Steps:

• Shrimp:.
• Heat 3" of oil in a large deep skillet or heavy pot to 325°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; shake off any excess.
• Press the shrimp into the coconut flakes, then 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 2-3 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.
• Red Curry Sauce:.
• Place a small pot over medium heat and coat with the oil.
• Stir the red curry paste into the pan, and fry 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 5-10 minutes to thicken.
• Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
• Makes 1 cup.