THAI PUMPKIN SOUP WITH PRAWNS & COCONUT MILK
Steps:
- Place stock in a large soup pot over high heat. Add lemongrass , lime leaves, garlic, shallot, galangal or ginger. Boil 1 minute.
- Add pumpkin or squash and sweet potato. Bring to a boil, then lower heat to medium-high, simmering for 5 to 8 minutes, or until these vegetables are soft enough to pierce with a fork.
- While simmering, add all the other 'flavorings': chili powder, ground coriander and cumin, fish sauce, shrimp paste, turmeric, brown sugar, lime juice, and chile.
- Now add the prawns and bok choy. Cover and cook for an additional 3 minutes, or until prawns are pink and plump.
- Reduce heat to low and add the coconut milk, stirring to combine (add up to 1/2 can for very creamy, coconut-flavored soup). Taste-test the soup, adding more fish sauce if not salty enough (note that the saltiness of your soup will depend on how salty your stock was to start with). If too sour for your taste, add a little more brown sugar. If too salty or sweet, add more lime juice. If too spicy, add more coconut milk.
- Ladle into bowls and serve hot with fresh coriander sprinkled over. This soup may also be served with cooked rice or noodles for a nutritionally-balanced meal. Enjoy!
Nutrition Facts : Calories 595 kcal, Carbohydrate 78 g, Cholesterol 78 mg, Fiber 10 g, Protein 29 g, SaturatedFat 14 g, Sodium 2490 mg, Sugar 26 g, Fat 21 g, ServingSize 2-3 Bowls (2-3 Servings), UnsaturatedFat 0 g
PRAWN, PUMPKIN & COCONUT STEW
Cook an exotic, Asian-style stew of prawn and pumpkin for an easy-to-make yet impressive dinner. Serve with rice if you like
Provided by Diana Henry
Categories Dinner, Main course, Supper
Number Of Ingredients 17
Steps:
- Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock and some seasoning. Heat carefully, but don't let it boil.
- Add the pumpkin and potato, season again, then add the coriander stalks. Simmer until the pumpkin and potatoes are tender. Use a wooden spoon to squash some of the pumpkin if you want to to thicken the stew a little, but don't break it down too much (you don't want a purée).
- Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli, and serve with lime wedges on the side.
Nutrition Facts : Calories 613 calories, Fat 42 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2 milligram of sodium
JAMAICAN CHILLI COCONUT FISH AND PRAWN (SHRIMP) STEW
When you're in the mood for something loving with a tropical feel, this does the trick every time! Try to use Jamaican chilli sauce that's made with scotch bonnet or habaneiro peppers. The result is a mild creamy stew with the subtle heat of the chilli just about coming through. You could use a different type of chilli sauce but it wont have the same flavour or special heat that the scotch bonnet provides A delightful alternative soothing way to serve plain white fish. Just wonderful!
Provided by robd16
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- fry the onions and green pepper in the butter until softened.
- add the coconut cream and once melted add the fish, prawns, chilli sauce and 1/2 cup of water.
- cook for 5 minutes or until the fish is just cooked through.
- add the cornflour and egg yolk mixture and stir constantly until thickened (you may need to add more water if the mixture is too thick, you want the consistency of a medium thick bechemel sauce).
- add the coriander salt and pepper, taste and adjust seasoning if necessary and cook for 1 minute more.
- Serve over white rice with wedges of lime to squeeze over.
Nutrition Facts : Calories 260.6, Fat 12.4, SaturatedFat 7.4, Cholesterol 205.3, Sodium 368.3, Carbohydrate 8.4, Fiber 1.5, Sugar 2.6, Protein 28.7
BRAZILIAN SHRIMP STEW
Steps:
- Toss shrimp with black pepper, 1/2 teaspoon salt, garlic, and lemon juice and marinate, covered and chilled, 20 minutes.
- Purée tomatoes with juice in a blender until smooth.
- Cook onion and bell pepper in olive oil in a 12-inch heavy skillet over moderately low heat, stirring, until softened, 8 to 10 minutes. Add cayenne, 1 tablespoon cilantro, and remaining teaspoon salt and cook, stirring, 1 minute. Add tomato purée and simmer briskly, stirring, until mixture is very thick, about 15 minutes. Stir in coconut milk and bring to a boil, then add shrimp mixture and cook, stirring, until shrimp are just cooked through, about 3 to 5 minutes.
- Stir in dendê oil and remaining 4 tablespoons cilantro and season with salt and pepper.
- Available at Brazilian and West African markets and Kalustyan's (800-352-3451).
PRAWN AND PUMPKIN COCONUT MILK CURRY - KONJU PULUNGARI
I found this recipe on a blog written by a Lithuanian woman now living in India, "Virtuve su indisku prieskoniu". Jurate's husband's family is from Kerala, which is where this recipe originated. The original recipe did not have spinach, but Jurate recommends it. I did not have the red pumpkin, so used a sweet potato, which worked out quite well. I also used medium shrimp, as I have never seen prawns in my area. I took some liberties in converting the metric measurements into US, and you should know that these slight variations make little difference.
Provided by duonyte
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan. Add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
- Add the ginger, chili peppers, onions and curry leaves and saute over medium heat until the onion is translucent, but not browned. Stir from time to time.
- Stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. Stir well and saute for a few minutes.
- Add the coconut milk and the water. Bring to a boil, reduce heat and simmer until the pumpkin or sweet potato is tender, stirring from time to time.
- Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Stir in the vinegar.
- Serve with steamed rice or naan.
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