Thai Shrimp And Spinach Curry Food

THAI SHRIMP CURRY

Steps:

• In a large wok or saute pan, heat the oil over medium-high heat.
• Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
• Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
• Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
• Simmer until thickened slightly, about 2 minutes.
• Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.

THAI SHRIMP CURRY

Steps:

• In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.
• In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
• Remove from the heat and stir in the basil and cilantro.
• Serve over jasmine rice, garnished with cilantro sprigs.
• In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
• Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
• Drain the chiles, reserving the liquid, and roughly chop.
• In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
• Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
• In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
• Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
• Drain the chiles, reserving the liquid, and roughly chop.
• In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
• Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

SHRIMP CURRY

Steps:

• Thaw shrimp, if frozen. Rinse the shrimp; pat dry with paper towels. Set aside.
• In a 12-inch skillet cook onion, green pepper, celery, and garlic in hot oil until crisp-tender. Stir in undrained tomatoes, raisins, parsley, chili sauce, lemon juice, salt, hot pepper sauce, white pepper, curry powder and thyme. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
• Stir shrimp into tomato mixture. Return to boiling; reduce heat. Cover and simmer about 5 minutes more or until shrimp turn pink.
• Serve over rice. Sprinkle each serving with toasted almonds.

THAI SPINACH SOUP

Steps:

• Place curry paste, coconut oil, garlic cloves and ginger in a medium soup pot over medium heat and cook, stirring for 1 minute or until fragrant. Add the salt, water and bring to a boil. Add spinach and coconut milk and cook on low for 8- 10 minutes.
• Transfer half the soup and green onion to a blender, blend on high until smooth. Return soup to pot and stir to combine. Serve hot topped with extra green onions if desired.

EASY THAI SHRIMP CURRY

Steps:

• If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
• Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
• Stir in the garlic and curry paste and cook for 30 seconds.
• Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
• Reduce the heat and stir in the coconut milk.
• Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
• Add lime juice to taste (I used 1/2 a lime) and salt & pepper as needed.
• Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice).

THAI SHRIMP & SPINACH CURRY

Steps:

• Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
• Add the curry paste and cook the mixture, whisking, for 1 minute.
• Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
• Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
• Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes.
• Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
• Sprinkle the dish with the coriander and serve it with the rice.

THAI SHRIMP AND SPINACH CURRY

Steps:

• Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink. Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes. Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the coriander and serve it with the rice.

THAI SHRIMP CURRY

Steps:

• In nonstick skillet, heat oil over medium heat.
• Add onion and pepper; cook 5 minutes.
• Add curry, ginge3r and salt; cook 5 minutes.
• Add tomatoes and milk.
• Bring to a boil. Reduce heat; add shrimp and cilantro.
• Cook, stirring, until shrimp are opaque, about 5 minutes.
• Stir in peas.
• Serve over couscous or rice.

THAI SHRIMP CURRY

Steps:

• Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
• Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
• Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.