Curried Seafood And Vegetables Over Rice Recipes

CURRIED SEAFOOD AND VEGETABLES OVER RICE

Steps:

• Cook the rice according to the package directions.
• Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, peppers, carrots, celery, and scallions. Cook, stirring, for 2 minutes, or until the vegetables are bright in color. Transfer to a medium bowl.
• To the skillet, add the cod, shrimp, wine or apple juice, soy sauce, garlic, curry powder, and salt. Cover and cook, stirring frequently, for 4 to 6 minutes, or until the fish and shrimp are opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 cube and 1 shrimp.
• Add the vegetables to the skillet. Toss to combine. Heat through. Serve over the rice.

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

SEAFOOD AND VEGETABLES WITH RICE

Steps:

• In 3-quart saucepan, heat mushrooms and broth to boiling. Stir in remaining ingredients except rice and cilantro. Heat to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until shrimp are pink and firm.
• Meanwhile, cook rice as directed on package. Stir cilantro into seafood mixture. Serve in bowls over rice.

VEGETABLE CURRY

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

THAI SEAFOOD CURRY OVER COCONUT JASMINE RICE

Steps:

• To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
• Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
• Repeat this 3-4 times per carrot piece.
• Slice into 1/4-1/2" thick 'flowers' to finish.
• In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
• Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
• Do not remove lid or stir while cooking.
• Heat the oils in a wok or large skillet over medium high heat.
• Add the garlic and curry paste and saute until fragrant (about 3 minutes).
• Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
• Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
• Add all remaining ingredients and simmer covered for 3-5 minutes.
• Remove lemongrass and serve over jasmine coconut rice.