Thai Shrimp And Pork Balls Over Coconut Curried Noodles Food

SHRIMP IN THAI COCONUT CURRY SAUCE

Steps:

• Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
• Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
• Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
• In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
• Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
• Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

THAI COCONUT CURRY SHRIMP NOODLE BOWLS

Steps:

• Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
• Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
• To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.

CURRY NOODLES WITH SHRIMP AND COCONUT

Steps:

• Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
• Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
• Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
• Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
• Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
• Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.

COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)

Steps:

• Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes)
• Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink.
• Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.

EASY THAI COCONUT SHRIMP CURRY

Steps:

• Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.
• Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.
• Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
• Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.
• Pat shrimp dry and add to the sauce along with your cooked veggies. For more al dente vegetables, you can add them at the end if you prefer. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque.
• At this point you can taste-test the curry and decide if you'd like more heat (cayenne or red pepper flakes may be added to amp up the spiciness) or extra of any of the ingredients. Sometimes I'll stir in extra red curry paste or add a teeny pinch of salt, to taste.
• Top with Thai basil. Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES

Steps:

• Heat oil in large skillet or Wok on med-hi heat.
• Add onions and stir, cook for 3 minutes.
• Add garlic and ginger, cook 2 minutes.
• Add next 5 spices, cook 1 minute.
• Add tomatoes, cook 1 minute.
• Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
• Add shrimp, simmer, stirring for 3-5 minutes.
• Stir in cilantro, lemon juice and zest.
• Serve over rice noodles with lime wedges.
• Rice Noodle Cooking Directions:.
• Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
• Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
• Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
• Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
• Note: This whole recipe can be cut in half including the rice noodles.

THAI TURKEY MEATBALLS IN COCONUT CURRY SAUCE

Steps:

• Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
• In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
• Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
• While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
• Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.

GRAIN-FREE THAI COCONUT CURRY TURKEY MEATBALLS

Steps:

• Begin by preheating your oven to 375.
• MIx together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the turkey mixture and incorporate well. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
• While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
• Add meatballs to the sauce, and cook for another 5 minutes. Finish off with lime juice, then top with fresh basil or cilantro.
• Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

COCONUT CURRY SHRIMP

Steps:

• Pat the shrimp dry with some paper towels, season with salt and pepper, and set aside.
• Heat the canola oil in a large skillet on medium-high heat. Add the onion and cook until the onions are very tender, but not caramelized. Add the garlic, ginger, and cook another minute.
• Add the curry paste sauce and cook, stirring, another minute. Add the shrimp and cook with the mixture for about a minute just to coat.
• Raise to high and add the fish sauce and coconut milk. Cook, stirring occasionally, until thick (3-4 minutes).

THAI RED CURRY PORK

Steps:

• In a large mixing bowl combine water, oil, cornstarch and salt. Add the sliced pork shoulder to the bowl and mix well. Cover and marinate for at least 2 hours or overnight.
• In a medium bowl, stir together water, lime juice and salt. Add eggplant chunks to the bowl and soak to prevent the eggplant from turning brown. Set aside. Drain and rinse before cooking.
• In a large wok over high heat, heat the coconut cream until it bubbles, 2 to 3 minutes. Add the red curry paste, brown sugar, pork, and squash and stir to mix. Reduce the heat to medium-low and simmer, stirring often, for approximately 5 minutes. Add the thin coconut milk and continue cooking, stirring for 15 minutes.
• Add the eggplant and cook, stirring constantly to fully submerge the eggplant to prevent from discolouring. Add the chiles, Thai basil leaves, lime leaves and fish sauce. Mix well and cook for another minute. Season to taste then remove from the heat.
• Serve Thai Red Pork Curry with steamed rice.

THAI SHRIMP AND PORK BALLS OVER COCONUT CURRIED NOODLES

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Add some salt and the pasta and cook until al dente. Drain the pasta thoroughly and reserve.
• While the water is coming up to a boil for the pasta, start the shrimp and pork balls. In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeño pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
• Preheat a large nonstick skillet with 4 tablespoons of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
• While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan. Cook the mixture, for about 3 minutes, stirring frequently.
• Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. If you want a bit more spice, hit it with some hot sauce. Add the cooked drained noodles and the remaining cilantro and basil. Toss to combine. Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.

THAI CURRIED SHRIMP AND SCALLOPS

Steps:

• Using a food processor, puree the ginger and garlic.
• Add in the rest of the sauce ingredients to form a relatively thick paste.
• It's best to refrigerate the paste for a few hours to let the flavors inter-mingle, but if you have to use it right away, than do so.
• Heat the oil over high heat, and add the scallops and shrimp when the pan (or wok) is uniformly hot.
• At the same time, boil some water for the noodles (or you can serve with rice if you want).
• Stir the shrimp and scallops frequently for about 2 minutes, until slightly browned.
• Add in the paste, and reduce heat slightly, coating the scallops and shrimp thoroughly.
• After about 90 seconds, slowly stir in a can of coconut milk.
• Reduce heat and simmer for a few minutes to reduce the liquid.
• Serve over noodles or rice.