RED CURRY SHRIMP AND VEGETABLES
Thai Kitchen® Red Curry Paste takes the guesswork out of creating this restaurant-inspired dish. Made with shrimp, (or try chicken or tofu), and your family's favorite vegetables, it's on the table for everyone to enjoy in 15 minutes.
Provided by Thai Kitchen
Categories Entrees,
Yield 4
Number Of Ingredients 8
Steps:
- BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
- STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
- SERVE with jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.
- Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
Nutrition Facts : Calories 295 Calories
THAI SHRIMP AND VEGETABLE CURRY
I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
- If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
- Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
- Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
- Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
- Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
- Either stir basil into the curry or use as a garnish, whichever you prefer.
Nutrition Facts : Calories 208.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 191, Sodium 1813.2, Carbohydrate 12.8, Fiber 2.9, Sugar 6.4, Protein 25.8
SHRIMP AND VEGETABLE YELLOW CURRY
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
- Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
- Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
- Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.
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.
THAI SHRIMP STIR-FRY
Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. Serve this colorful main dish over pasta. -Jeanne Fisher, Simi Valley, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.
Nutrition Facts : Calories 206 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
THAI SHRIMP HALIBUT CURRY
Provided by Bon Appétit Test Kitchen
Categories Fish Sauté Valentine's Day Low Fat Quick & Easy Low Cal New Year's Eve Dinner Lunch Lunar New Year Halibut Shrimp Curry Anniversary Healthy Christmas Eve Simmer Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
- Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.
THAI SHRIMP CURRY
Categories Shellfish Tomato Stir-Fry Low Carb Quick & Easy Lunch Shrimp Winter Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
THAI CURRIED SHRIMP AND SCALLOPS
I didn't have any green or red curry paste as a base, so I had to improvise and came up with this, it might have just been a one-hit-wonder, as I haven't made this dish again and am drawing the spices from memory, so just sample the paste and if it tastes about right, go with it!
Provided by Silke 2
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
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.
THAI SHRIMP CURRY WITH A KICK
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g
More about "thai shrimp and vegetable curry food"
THAI SHRIMP AND VEGETABLE CURRY | EAT WELL ENJOY LIFE
From eatwellenjoylife.com
Cuisine ThaiTotal Time 30 minsCategory Main DishCalories 511 per serving
- Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft, about 2 minutes. If the shallots start to brown, reduce the heat to low.
- Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes while separating the curry paste and mixing it with the vegetables.
RECIPE: THAI SHRIMP AND VEGETABLE CURRY - THE GLOBE AND …
From theglobeandmail.com
Estimated Reading Time 5 mins
THAI SHRIMP AND VEGETABLE CURRY | LUCY WAVERMAN'S KITCHEN
From lucywaverman.com
Estimated Reading Time 3 mins
COOK ON THAI - CORONA - 131 PHOTOS & 81 REVIEWS - YELP
From yelp.com
Location 1185 Magnolia Ave Ste A Corona, CA 92879
EASY THAI SHRIMP CURRY • SALT & LAVENDER
From saltandlavender.com
5 INGREDIENT CURRY SHRIMP AND VEGGIES RECIPE - SWEETPHI
From sweetphi.com
THAI CURRY SHRIMP AND RICE (EASY ONE-POT RECIPE!)
From everydayeasyeats.com
THAI SHRIMP CURRY - THE FLAVOURS OF KITCHEN
From theflavoursofkitchen.com
THAI GREEN CURRY WITH SHRIMP | RECIPE | KITCHEN STORIES
From kitchenstories.com
THAI CURRY WITH SHRIMP ~ BETTER THAN TAKEOUT - THAT ZEST LIFE
From thatzestlife.com
THAI RED CURRY WITH SHRIMP AND VEGETABLES | CARY MAGAZINE
From carymagazine.com
EASY THAI SHRIMP CURRY - ONCE UPON A CHEF
From onceuponachef.com
10 BEST THAI GREEN CURRY SHRIMP WITH VEGETABLES RECIPES …
From yummly.com
THAI SHRIMP CURRY - IFOODREAL.COM
From ifoodreal.com
THAI SHRIMP CURRY – TRUMACRO NUTRITION
From trumacro.com
SHRIMP AND VEGETABLE COCONUT CURRY | MY NOURISHED HOME
From mynourishedhome.com
THAI CURRY SHRIMP AND RICE - A LITTLE AND A LOT
From alittleandalot.com
THAI RED CURRY WITH SHRIMP AND VEGETABLES | YUMMY O YUMMY
From yummyoyummy.com
THAI VEGETABLE SCALLIONS-SHRIMP CURRY | METRO
From metro.ca
THAI SHRIMP CURRY RECIPE | MYRECIPES
From myrecipes.com
WHAT TO SERVE WITH THAI CURRY: 12 DELISH SIDE DISHES
From slimmingviolet.com
RED THAI CURRY WITH JUMBO SHRIMP - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
EASY THAI VEGETABLE GREEN CURRY - A CEDAR SPOON
From acedarspoon.com
CHINESE CURRY SHRIMP WITH VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY THAI GREEN CURRY WITH SHRIMP AND NOODLES - SUNDAY'S BREAD
From sundaysbread.com
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
THAI SHRIMP CURRY RECIPE | MAGNOLIA DAYS
From magnoliadays.com
10 BEST THAI GREEN CURRY SHRIMP WITH VEGETABLES RECIPES
From yummly.com
EASY THAI SHRIMP SOUP - DAMN DELICIOUS
From damndelicious.net
GREEN CURRY SHRIMP AND VEGETABLES | THAI KITCHEN - MCCORMICK
From mccormick.com
THAI SHRIMP YELLOW CURRY - SPRINKLES & SEA SALT
From sprinklesandseasalt.com
THAI SHRIMP CURRY - BELLY FULL
From bellyfull.net
18 THAI SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
EASY THAI COCONUT SHRIMP CURRY - ERREN'S KITCHEN
From errenskitchen.com
EASY THAI SHRIMP CURRY - WENT HERE 8 THIS
From wenthere8this.com
EASY THAI RED CURRY SHRIMP & VEGGIES - KIT'S KITCHEN
From kitskitchen.com
THAI SHRIMP AND VEGETABLE CURRY - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
THAI RED CURRY SHRIMP WITH VEGETABLES - CRUMB: A FOOD BLOG
From crumbblog.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