THAI SHRIMP CURRY
In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4 - 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
- Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.
Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg
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 CURRY WITH SEAFOOD
A super creamy Thai green curry with seafood: a bunch of prawns, fish, calamari, mussels and crab... awesome Thai dinner!
Provided by June d'Arville
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- 1. Pour the vegetable oil in a large wok or large non-stick pan and place it over high heat until hot, then add the curry paste.
- 2. Stir fry the curry paste for about 2 minutes. Then turn the heat lower to medium. Pour in the coconut milk.
- 3. Then add the grated ginger, chopped shallot, the sugar, fish sauce, kaffir lime leaves (optional) and the fish bouillon cube.
- 4. Stir well and let the coconut cook for 8 to 10 minutes. Then add the fish and seafood to the hot green curry.
- 5. Turn the heat lower again and simmer the seafood and fish for 3 minutes. Then add the frozen peas and green beans.
- 6. Cook the curry for another 3 to 4 minutes. Then check the seasoning and add extra fish sauce or sugar to taste if necessary. Divide the seafood and fish over deep plates and drizzle with the green curry sauce. Serve hot.
Nutrition Facts : Calories 794 kcal, ServingSize 1 serving
THAI GREEN CURRY WITH SEAFOOD
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Provided by Jeanne Thiel Kelley
Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
- Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among four shallow bowls. Ladle curry over rice and serve.
AUTHENTIC THAI GREEN CURRY RECIPE (แกงเขียวหวาน) - BEST TASTE!
In this Thai green curry chicken recipe (แกงเขียวหวานไก่) you'll find step by step instructions about how to make authentic home style Thai green curry. We'll first pound the green curry paste by hand, clean and chop the chicken, and boil it with rich coconut cream. The result of making your own Thai green curry is amazing!
Provided by Mark Wiens
Categories Thai recipes
Time 2h30m
Yield 1 pot
Number Of Ingredients 21
Steps:
- The first step is to prepare your ingredients to pound your green curry paste. Remove the stems of the Thai green chilies, peel the garlic and shallots, thinly slice the galangal, cilantro roots, and lemongrass. For the kaffir lime, delicately slice off all the green bumpy peel. For the cumin and coriander seed, dry roast them in a hot skillet for 30 seconds to bring out the aroma.
- Pound all the green curry paste ingredients in a stone mortar and pestle, apart from the shrimp paste, which you'll add at the very end. Pounding can take 1 - 2 hours, and you're looking for a smooth pureed paste. One good measure of a Thai curry paste is that you shouldn't see any chili seeds remaining in your paste, they should all be pounded out.
- Once your paste is finished, add the shrimp paste, and mix and mash until it's evenly mixed in. Set your green curry paste aside.
- Prepare your whole chicken by gutting and cleaning it. Chop the entire chicken into bite sized pieces. Alternatively, you could use typical pieces like drumsticks and thighs, or boneless chicken breast.
- In a pot, add 2 cups of water, the green curry paste, your pieces of chicken, and toss in about 10 kaffir lime leaves broken in half (this is for a citrusy fragrance).
- Boil the chicken for about 10 minutes, or until the chicken is tender and most of the water has evaporated, leaving mostly the thick curry paste and chicken at the bottom of the pot.
- While the chicken is boiling, prepare the Thai eggplant by cutting them into quarters. Pluck the Thai sweet basil off the stems so you just have the leaves and set them aside. And finally julienne the red spur chilies.
- After about 10 minutes of boiling the chicken, add in the coconut cream, and bring to a boil, stirring delicately. At this stage you can taste test your curry to see if it needs more salt. Add salt accordingly, I added in about ½ tsp. of salt.
- Next add the Thai eggplant and red spur chilies and boil for just 2 - 3 minutes.
- The final step is to toss the the Thai sweet basil, turn off the heat, and just let the sweet basil wilt into the curry.
GREEN THAI FISH CURRY
Perk up your midweek meal with flaky chunks of fish cooked in creamy coconut milk and mild thai green curry paste, ready in just 10 minutes
Provided by Adam Bush
Categories Dinner
Time 10m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Put the curry paste in a pan with the solid top of the coconut milk and heat gently until it starts to sizzle. Add the rest of the coconut milk, bring to a simmer, add the sugar snaps and cook for 1 minute.
- Add the fish and cook gently for 3 minutes or until the fish is cooked through, then season with a few splashes of fish sauce. Sprinkle on the chilli and coriander, and serve with rice.
Nutrition Facts : Calories 586 calories, Fat 39 grams fat, Carbohydrate 17 grams carbohydrates, Protein 41.4 grams protein, Sodium 1 milligram of sodium
THAI GREEN CURRY MUSSELS RECIPE
This Thai Green Curry Mussels recipe is the perfect Thai seafood dish you'll wish you tried earlier. It's savory, sweet and done in just 30 minutes.
Provided by URVASHI PITRE
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Heat 10-inch sauté pan with a lid. Add coconut oil and the green curry paste and sauté for 1 minute.
- Add ginger, garlic, tomatoes and eggplant and mix well.
- Pour in coconut milk, soy sauce, fish sauce, and Swerve. Cover the saucepan with a lid and cook for 10 minutes until the eggplant is cooked through.
- Add in mussels and place the lid back on. Cook until the mussels have opened, about 3-5 minutes. Discard any mussels that have not opened.
- Sprinkle with additional chopped basil and serve.
Nutrition Facts : Calories 585 kcal, Carbohydrate 17 g, Protein 20 g, Fat 52 g, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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 COCONUT GREEN CURRY SEAFOOD SOUP RECIPE
A simple blend of Thai green curry paste, coconut milk, veggies and seafood, seasoned with fish sauce, lime juice and herbs.
Provided by Craig Fear
Categories Main Course Soup
Time 26m
Number Of Ingredients 14
Steps:
- Saute garlic, ginger and lemongrass in coconut oil for a few minutes
- Add coconut milk and fish broth, bring to a boil, reduce heat and simmer about 5 minutes. Remove about ½ cup of liquid and mix in curry paste. Start with a small amount, about a teaspoon, mix back into soup and taste. If more spice is desired, add more curry paste in same manner. Once you have your desired spiciness, do the same thing with the sugar, adding it in slowly to get your desired sweetness.
- Add red pepper, shrimp and fish and simmer until shrimp and fish is cooked. Season to taste with lime, cilantro and fish sauce or soy sauce.
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
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.
GREEN CURRY SHRIMP
Delicious shrimp curry made with Thai green curry paste. This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
- As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.
Nutrition Facts : Calories 247 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 people, Sodium 1155 milligrams sodium, Sugar 2 grams sugar
SEAFOOD THAI CURRY
One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.
Provided by Poison_Ivy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry mixed seafood until 90% cooked.
- Meanwhile, fry shrimps in another saucepan until 90% cooked.
- Season all seafood with salt.
- Mince and mash the ginger.
- Warm curry paste and pour in coconut milk.
- Cook sauce with seafood, shrimp.
- Add all seasoning and spices and simmer for 5 minutes.
- Use the remaining coconut milk in the can to cook with rice or make dessert.
Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5
GREEN THAI SHRIMP CURRY
This very tasty and easy Thai shrimp dish is great for entertaining. I served it over baked brown rice with raisins and crushed peanuts.
Provided by Lorraine Williams
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Pour 1 tablespoon peanut oil into a large skillet over medium heat. Add onion, garlic, ginger, and hot pepper flakes. Stir and cook until onions are tender, about 5 minutes. Add remaining oil and green curry paste. Stir and cook about 1 more minute.
- Add celery and red bell pepper to the skillet with the onion mixture. Continue cooking and stirring until tender-crisp, 3 to 5 minutes. Pour in coconut milk. Cook over medium heat, stirring occasionally, until reduced by 75%, about 10 minutes.
- Add shrimp to the skillet with the curry and cook until they turn pink, about 2 minutes. Season with fish sauce and cilantro.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 6.5 g, Cholesterol 172.6 mg, Fat 24.2 g, Fiber 1.4 g, Protein 23.1 g, SaturatedFat 12.4 g, Sodium 635.3 mg, Sugar 1.3 g
THAI GREEN CURRY SHRIMP RECIPE
Thai Green Curry Shrimp Recipe is a creamy, coconut-y, smooth curry that is best enjoyed with a bowl of rice. Garnished with fresh Kaffir lime leaves and Thai Basil this creamy Thai green curry shrimp is totally drool-worthy!
Provided by Anjali
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- In a sauté pan or Cast-Iron Skillet, heat some coconut oil over medium-high heat. Add onions, garlic. Sauté on low heat until the onions become soft but are not brown. Add Thai Green Curry Paste, Kosher Salt, Coconut Milk, Coconut Sugar, Fish Sauce, and Lime Juice. Stir well and bring it to a boil. If you want your curry to be liquidy then add more water. If you prefer more heat then spice it up with some red pepper flakes. As soon as the curry comes to a boil, add shrimps and cook for 5-minutes on medium heat until the shrimps are perfectly cooked. Serve with fresh kaffir lime leaves and Thai Basil over a bowl of rice.
Nutrition Facts : Calories 250 kcal, Carbohydrate 8 g, Protein 25 g, Fat 14 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 183 mg, Sodium 617 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
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 SEAFOOD CURRY
Steps:
- Gather the ingredients.
- Make the curry sauce by placing all the sauce ingredients in a food processor or blender. Process well to a smooth consistency.
- Process well to a smooth consistency.
- Pour the sauce into a wok or deep frying pan and add the makrut lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.
- Add the eggplant, peppers, and tomatoes and stir well.
- Reduce the heat to medium-low so the curry is gently simmering. Simmer 5 to 7 minutes, stirring occasionally, until the eggplant has softened.
- Add the pieces of fish, stirring gently to incorporate into the sauce. Cook for approximately 2 minutes.
- Add the remaining seafood and the pineapple, stirring gently to incorporate.
- Cover and continue simmering until the seafood finishes cooking, about 2 more minutes, or until the prawns have turned pink and plump and the shellfish have opened.
- Do a taste-test. If it needs more salt, add 1 to 3 more tablespoons fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.
- Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of Thai jasmine rice on the side if desired.
Nutrition Facts : Calories 879 kcal, Carbohydrate 62 g, Cholesterol 178 mg, Fiber 9 g, Protein 74 g, SaturatedFat 22 g, Sodium 2334 mg, Sugar 27 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g
More about "thai green curry with seafood"
THAI SEAFOOD CURRY RECIPE - WITH THREE TYPES OF SEAFOOD!
From showmetheyummy.com
4.9/5 (8)Total Time 35 minsCategory Main DishCalories 382 per serving
- Add in garlic, ginger, optional pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar.
CLASSIC THAI GREEN SEAFOOD CURRY RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine ThaiCategory MainsServings 4Total Time 25 mins
- Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2-3 minutes or until fragrant. Add stock or water, coconut milk and lime leaves and simmer for 5 minutes for flavours to infuse. Stir in sugar, fish sauce and lime juice.
- Add seafood and vegetables. Bring to a simmer and cook for 5 minutes or until vegetables are tender and seafood is just cooked. Taste, and add a little more sugar, fish sauce or lime juice, if desired. Stir in half the basil leaves.
THAI GREEN CURRY WITH SEAFOOD RECIPE - BON APPéTIT
From bonappetit.com
4/5 (6)Servings 4
- Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is just tender, about 5 minutes. Layer bok choy, shrimp, scallops, then mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in dark green parts of green onions, 2 tablespoons cilantro, and basil.
THAI GREEN SEAFOOD CURRY - BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Total Time 35 minsServings 4Calories 368 per serving
- Thaw shrimp or scallops, if frozen. Rinse and pat dry with paper towels; set aside. In a wok or large nonstick skillet heat oil over medium-high heat. Add garlic; cook for 30 seconds.
- Stir in coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring mixture to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Stir in the shrimp or scallops, sweet pepper, and eggplant. Boil gently about 5 minutes more or until seafood turns opaque, vegetables are just tender, and sauce has thickened slightly, stirring occasionally.
- Remove from heat. Stir the 1/4 cup thinly sliced basil leaves and the lime peel into seafood mixture. Serve over hot cooked rice. Top with fresh basil leaves and serve with lime wedges.
THAI GREEN SEAFOOD CURRY - MARION'S KITCHEN
From marionskitchen.com
Servings 4Estimated Reading Time 1 min
THAI GREEN CURRY WITH SEAFOOD – RECIPE - CULINARY RECIPES ...
From unileverfoodsolutions.ca
SHRIMP THAI GREEN CURRY - PALEOMG
From paleomg.com
5/5 (15)Estimated Reading Time 4 mins
- Slice pepper, onion, and garlic while the shrimp marinates. Place 2 tablespoons of ghee in a large high rimmed pan. Once hot, add all the veggies to the pan and cook for 6-7 minutes, until onion is translucent and peppers are soft. Remove from pan and set aside.
- Add 1 more tablespoon of ghee to the pan. Once hot, place shrimp in pan to cook on each side for 1-2 minutes, then remove and set aside. (I did this in 2 batches to make sure the shrimp got a perfect color and crust on it, making sure the temperature of the pan doesn’t drop too much).
- Once shrimp has been removed, add green curry paste and whisk around. After about 30 seconds of whisking, add coconut milk, almond butter, honey, fish sauce, ginger, lime juice, kaffir lime leaves and lemongrass. Whisk together to combine. Let simmer for 5 minutes then add the pepper/onion mixture back to the pan along with thinly sliced red jalapeños. Simmer for another 5 minutes. When there are 2 minutes left, add in shrimp to heat through. Once it’s done cooking, add basil, cilantro, and cashews.
THAI GREEN CURRY WITH SHRIMP | RECIPE | KITCHEN STORIES
From kitchenstories.com
4/5 (63)Category MainCuisine ThaiTotal Time 40 mins
- Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.
- Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.
THAI GREEN CURRY SHRIMP - EASY THAI CURRY RECIPE
From theblackpeppercorn.com
Reviews 2Category Main CourseCuisine ThaiTotal Time 55 mins
- Heat oil in a wok or very large skillet on medium high heat. Add the shallots and diced red pepper and sauté for a few minutes, stirring often.
- Add the broccoli, zucchini, snow peas, mushrooms and water. Put a cover on the wok or skillet and let the veggies steam for about 5 minutes. Stir and continue to cook for a few more minutes.
- In a separate bowl, whisk together the coconut milk, green curry paste, brown sugar and lime juice until the curry paste has dissolved into the coconut milk.
- Pour the coconut milk mixture into the wok. Bring just to a boil and then lower heat to a simmer.
THAI GREEN CURRY COCONUT SHRIMP WITH BASIL - SKINNYTASTE
From skinnytaste.com
4.5/5 (4)Total Time 10 minsCategory DinnerCalories 170 per serving
- In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute.
- Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
- Remove from heat, mix in scallion greens and basil. Serve over basmati rice or caulirice and enjoy!
INSTANT POT THAI GREEN CURRY SHRIMP (VIDEO) - FOODIES TERMINAL
From foodiesterminal.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 244 per serving
- Add oil & when the oil becomes moderately hot gently release the green curry paste and saute it for 30 seconds stirring frequently.
- Now, pour the full fat coconut milk. Stir briskly to evenly incorporate the green curry paste into the coconut milk. Also add the fish sauce and check for seasoning, add salt accordingly.
- De-glaze the pot with the help of a spatula scraping the sides and the bottom of the pot. This will help loosen any stuck food particles & hence, shall prevent the BURN error.
QUICK & EASY THAI GREEN CURRY SHRIMP FROM MJ'S KITCHEN
From mjskitchen.com
Reviews 43Servings 4Cuisine AsianCategory Main Course, Seafood, Soups & Stews
- To start the rice bring 2 cups liquid to a boil. Add the rice, cover and bring to a simmer. Turn to heat to low and let simmer 20 minutes for white rice, 45 minutes for brown rice.
- Heat peanut oil in wok or large skillet over medium high heat. When hot, add onion and bell pepper and cook for 4 minutes, stirring frequently.
- Reduce heat to medium. Add the sesame oil and curry paste. Stir until fragrant, about 1 minute.
AUTHENTIC THAI SHRIMP SEAFOOD GREEN CURRY - WATCHAREE'S
From watcharee.com
Cuisine Thai CusineCategory <P>Entrée</P>Servings 4Total Time 30 mins
- Add eggplant, bamboo shoots, sweet basil leaves and shredded kaffir lime leaves. You may substitute eggplant with your favorite vegetables, such as broccoli, bell peppers, cauliflower, carrots, squash or zucchini.
THAI GREEN CURRY SHRIMP WITH ASPARAGUS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.8/5 (6)Total Time 15 minsCategory Main CourseCalories 106 per serving
- Blanch asparagus: Place flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 - 3-inch pieces. Alternately, you can boil a bit of water over high heat in your wok and blanch asparagus for a minute or two in the water. Remove to cool, then cut. Discard water and continue with rest of recipe.
- Heat oil in wok or deep skillet over medium-high heat. Add onion and bell pepper (if using raw shrimp, add now as well). Cook, stirring, until they soften. Add ginger and garlic and cook for another 30-45 seconds. Add curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add remainder of can of coconut milk, chicken broth and fish sauce. Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. if using cooked shrimp, add now and cook another few minutes to warm shrimp. Taste and add salt and pepper to taste. (You can also add additional curry paste, if you like).
- Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.
EASY THAI SHRIMP CURRY - WENT HERE 8 THIS
From wenthere8this.com
Ratings 30Calories 489 per servingCategory Main Course
- Heat the coconut oil in a large skillet over medium heat and add the garlic. Saute for 1-2 minutes, or until it just starts to brown.
- Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.
THAI SHRIMP CURRY - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
4.3/5 (3)Category Main CourseCuisine AsianCalories 394 per serving
- Heat oil in pan. Add chopped shallots. Cook 2-3 minutes until it is softened and looks translucent.
EASY THAI GREEN CURRY WITH SHRIMP - DIABETES STRONG
From diabetesstrong.com
4.3/5 (14)Total Time 20 minsCategory Main CourseCalories 228 per serving
- Once hot, add the chopped onion and crushed garlic. Sautée for a couple of minutes until translucent.
- Add coconut milk, green curry paste, and fish sauce. Allow to simmer uncovered for about 10 minutes, or until most of the coconut water has evaporated and the sauce is nice and creamy.
GREEN CURRY SHRIMP AND VEGETABLES | THAI KITCHEN
From mccormick.com
Cuisine ThaiCategory EntreesServings 4
THAI SEAFOOD GREEN CURRY WITH QUINOA - DELECTABILIA
From delectabilia.com
Cuisine Asian Inspired, ThaiCategory Main CourseServings 4Estimated Reading Time 3 mins
THAI GREEN CURRY WITH SEAFOOD RECIPE FROM PIEDMONT GROCERY
From piedmontgrocery.com
Estimated Reading Time 50 secs
THAI GREEN SEAFOOD CURRY RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine ThaiCategory MainsServings 4Total Time 30 mins
EASY THAI GREEN CURRY WITH SHRIMP AND NOODLES - SUNDAY'S BREAD
From sundaysbread.com
Cuisine Asian, ThaiCategory Main CourseServings 4Estimated Reading Time 3 mins
THAI GREEN CURRY WITH SHRIMP - YUKON EVENTS MAGAZINE
From whatsupyukon.com
Reviews 1Total Time 40 minsServings 6
THAI SEAFOOD CURRY SOUP - IMPACTTOURISM.CA
From impacttourism.ca
MIXED SEAFOOD IN THAI GREEN CURRY PASTE WITH BLACK RICE
From mythaicurry.com
10 BEST THAI SEAFOOD CURRY COCONUT MILK RECIPES - YUMMLY
JAMIE OLIVER'S THAI GREEN PRAWN CURRY - FOOD NEWS
From foodnewsnews.com
THAI GREEN CURRY RECIPE SHRIMP - ALL INFORMATION ABOUT ...
From therecipes.info
THAI GREEN CURRY RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
THAI GREEN CURRY SHRIMP - BLUE DRAGON
From bluedragon.ca
THAI GREEN CURRY WITH SHRIMP - KATIECHIN
From chefkatiechin.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love