Curry Thai Basil Scallop And Vegetable Skewers Recipes
CURRY THAI BASIL SCALLOP AND VEGETABLE SKEWERS
Enjoy scallops any night of the week. This version goes from the grill to the table in 20 minutes. Marinate scallops with veggies in our sweet and spicy McCormick® Curry Thai Basil Seafood Sauce and skewer. Grill and serve with basmati rice.
Provided by McCormick
Categories Entrees,
Number Of Ingredients 5
Steps:
- Place scallops in large resealable plastic bag. Add 1/4 cup of the Seafood Sauce; turn to coat well. Place vegetables in another large resealable plastic bag. Add remaining Seafood Sauce; turn to coat well.
- Refrigerate 15 minutes. Remove scallops from marinade, discarding any remaining scallop marinade. Remove vegetables from marinade, reserving any remaining vegetable marinade. Alternately thread scallops and vegetables onto skewers.
- Grill skewers over medium heat 8 to 10 minutes or until scallops are opaque and vegetables are tender-crisp, turning once. Drizzle skewers with reserved vegetable marinade. Serve over cooked basmati rice, if desired.
THAI BASIL CHICKEN WITH COCONUT CURRY SAUCE
A classic Thai chicken curry with coconut milk and basil. Serve over jasmine rice and garnish with basil leaves.
Provided by Pietro
Categories World Cuisine Recipes Asian Thai
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Heat sesame oil over medium-high heat in a large, heavy-bottomed skillet. Add onion and saute until translucent, about 5 minutes. Add garlic and ginger; saute for 2 to 3 minutes.
- Stir chicken into the hot skillet and season with salt and pepper. Mix in curry paste. Brown chicken on both sides, about 10 minutes total.
- Pour in coconut milk, chicken broth, snow peas, mushrooms, red bell pepper, and bamboo shoots. Season with cinnamon and stir well. Cover and reduce heat to medium-low; let simmer until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from heat and stir in basil and lemon juice.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 15.7 g, Cholesterol 50 mg, Fat 29.7 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 21.2 g, Sodium 532.8 mg, Sugar 4.4 g
SCALLOP-VEGGIE SKEWERS
Make and share this Scallop-Veggie Skewers recipe from Food.com.
Provided by Diane C 2
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Soak 8 wooden skewers in warm water 30 minutes. Drain.
- Combine olive oil and next 5 ingredients in a small bowl.
- Place scallops, zucchini, and onion in a large zip-top freezer bag. Add lemon juice mixture; seal bag, and marinate in refrigerator 20 minutes.
- Remove scallops and vegetables from marinade, discarding marinade. Thread scallops and zucchini 1/4-inch apart onto 3 skewers. Thread onion 1/4-inch apart onto remaining 3 skewers.
- Grill onion, covered with grill lid, over medium-high heat (350 to 400 F) 5 minutes; add scallops. Grill, covered with grill lid, 15 additional minutes, turning once. Serve scallops and vegetables with lemon wedges.
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THAI CURRY WITH SCALLOPS | COUPLE IN THE KITCHEN
From coupleinthekitchen.com
4.4/5 (37)Total Time 20 minsCategory EntreesCalories 287 per serving
- One option for this recipe is to start with a sous vide your scallops. You can check this recipe on how to sous vide scallops.
- If you’re not going to sous vide them, skip this step and just ensure that you fully cook your scallops when searing them later in the recipe.
- Add oil to a skillet and saute the onions and peppers for about 5 minutes or until the onions are translucent.
- Add in ginger paste, fish sauce, curry paste, chili garlic sauce, coconut milk, juice of 3 limes, and lime zest. Season with salt and pepper to taste.
THAI CURRY SCALLOP WITH SPINACH AND RICE NOODLE
From lindysez.com
5/5 (2)Category Fish & Seafood, Main CourseCuisine ThaiTotal Time 25 mins
- Step 1In a large skillet heat 1 tablespoon of the oil; add half the spinach and cook over moderately high heat, tossing with tongs, until slightly wilted, add the remaining spinach and toss and cook until wilted. Season with salt and transfer to a colander to drain.
- Step 2In a small saucepan, combine the coconut milk, curry paste, sugar, lime zest and juice, and fish sauce - whisk to combine. Heat over low heat until simmering, cook, stirring occasionally, for about 10 minutes. Taste and adjust seasonings (and heat). Keep warm.
- Step 3Wipe out the skillet used to cook the spinach. Over a fairly high heat, heat the remaining 2 tablespoons of oil. Lightly salt and pepper the scallop on both sides, place the scallops in the pan, in batches if necessary to not crowd the pan, you want sizzle, not steam, cook about 2 minutes per side. Set-aside cooked scallops while you finish remaining ones.
- Step 4To AssembleIn a large wide bowl, place the rice noodles, split the spinach evenly over each dish, then the carrot and onions, top with cooked scallops, then pour the curry sauce evenly over each bowl. Top with chopped nuts, and optional cilantro and/or Thai basil. Serve immediately.
THAI BAY SCALLOP CURRY - MEATIFIED
From meatified.com
Estimated Reading Time 3 mins
- FRY: Heat the coconut oil in a large pan and, once hot, add the red curry paste. Fry for a minute or two, until the paste is fragrant.
- SOFTEN: Add the onion and bell pepper to the pan: toss to coat and cook until the onions are translucent, about 5 minutes.
- SEASON: Add the lime juice, coconut aminos, fish sauce and sesame oil. Add some extra salt to taste if you wish.
- SIMMER: Blend together the cooked sweet potato and the coconut milk in a food processor or blender. Stir the sweet potato & coconut milk mixture into the pan. Bring to a simmer and heat through.
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