RED COCONUT CURRY WITH SHRIMP
Easy to make red coconut curry. Serve with jasmine rice or basmati rice.
Provided by Lt470
Categories Main Dish Recipes Curries Coconut
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
- Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
- Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
- Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g
SCRUMPTIOUS THAI COCONUT RED CURRY
This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!
Provided by surfin chef
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
COCONUT CURRIED FRIED RICE WITH PINEAPPLE
This curried fried rice is my very own creation. I'm the kind of person who cooks without measuring anything, so the measurements listed here are only estimates. I think that all the fun of cooking comes from substituting, experimenting, and adjusting to your own taste, so please have fun with this recipe! It has lots of great flavors and is sort of a combination of Malaysian, Thai, and Vietnamese.
Provided by pinnym00
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large wok or frying pan over medium-high heat. Add shallots and garlic; cook until browned and fragrant, about 1 minute.
- Reduce heat to medium. Add curry paste and stir until well incorporated with oil. Add green beans; cook until slightly softened, 2 to 3 minutes. Mix in coconut milk and simmer until mixture is no longer watery, about 3 minutes.
- Add rice and toss until coated with sauce. Increase heat to medium-high. Add pineapple and tomato; stir-fry until softened and excess liquid has evaporated, 2 to 3 minutes. Add soy sauce to taste.
Nutrition Facts : Calories 203.2 calories, Carbohydrate 29.1 g, Fat 8.5 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 3.6 g, Sodium 114.2 mg, Sugar 3.3 g
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