GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.
GREEN CURRY SHRIMP
Delicious shrimp curry made with Thai green curry paste. This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
- As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.
Nutrition Facts : Calories 247 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 people, Sodium 1155 milligrams sodium, Sugar 2 grams sugar
THAI GREEN CURRY WITH SEAFOOD
This Thai-style seafood curry gets its creaminess from coconut milk and warming, punchy notes from green curry paste.
Provided by Jeanne Thiel Kelley
Categories Low Cal High Fiber Dinner Seafood Mussel Scallop Shrimp Curry Bok Choy Potluck Simmer Lime Juice Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat oil in large saucepan over medium heat. Add the white and pale green parts of the green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add the curry paste; cook until fragrant, about 1 minute. Add 1 1/4 cups water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add the carrot; cover and cook until carrot is just tender, about 5 minutes.
- Layer bok choy, shrimp, scallops, and mussels in pan. Cover and simmer until mussels open and seafood and bok choy are cooked (discard mussels that do not open), about 5 minutes. Stir in the dark green parts of green onions, 2 tablespoons cilantro, and basil.
- Divide rice among four shallow bowls. Ladle curry over rice and serve.
THAI GREEN CURRY SHRIMP
Steps:
- In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
- Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.
GREEN CURRY SHRIMP
Grilled green-curry shrimp garnished withlime is served as an appetizer. To make the rub, cumin, pepper, coriander, and caraway arecooked until they are aromatic, then pulsed in a food processor.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 6 as an appetizer
Number Of Ingredients 11
Steps:
- Place the cumin, peppercorns, corianderseed, caraway seeds, and cloves in adry skillet. Place the skillet over mediumheat, moving it to keep seeds from burning,until the seeds are aromatic, about 3minutes. Transfer the seeds to a spicegrinder, and cool slightly. Pulse until finelychopped but not powdery. Transferthe mixture to a bowl, and stir in salt, garlicpowder, onion, and cilantro. Set thespice mixture aside.
- Peel shrimp, leaving the tail and the lastsection of shell intact. Devein shrimp, and place in a bowl.
- Heat a grill or grill pan over medium-high heat. Sprinkle spice mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about 3 minutes on each side. Serve shrimp immediately with lime wedges.
Nutrition Facts : Calories 135 g, Cholesterol 172 g, Fat 2 g, Protein 23 g, Sodium 359 g
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THAI GREEN SEAFOOD CURRY | BETTER HOMES & GARDENS
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- Thaw shrimp or scallops, if frozen. Rinse and pat dry with paper towels; set aside. In a wok or large nonstick skillet heat oil over medium-high heat. Add garlic; cook for 30 seconds.
- Stir in coconut milk, broth, fish sauce, and brown sugar. Whisk in curry paste. Bring mixture to boiling. Boil gently, uncovered, for 5 minutes, stirring occasionally. Stir in the shrimp or scallops, sweet pepper, and eggplant. Boil gently about 5 minutes more or until seafood turns opaque, vegetables are just tender, and sauce has thickened slightly, stirring occasionally.
- Remove from heat. Stir the 1/4 cup thinly sliced basil leaves and the lime peel into seafood mixture. Serve over hot cooked rice. Top with fresh basil leaves and serve with lime wedges.
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