Quick Thai Cream Sauce Recipes

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THAI CREAMY COCONUT SHRIMP



Thai Creamy Coconut Shrimp image

Learn how to make quick Thai Creamy Coconut Shrimp that's ready in under 30 minutes! With hints of garlic, ginger and lime, this one pot meal does not disappoint. Paired with plump shrimp, the creamy coconut sauce is slightly spicy and aromatic and is the perfect weeknight meal!

Provided by Carita

Categories     Main Course

Number Of Ingredients 15

1 tsp Coconut Oil
1 lb Medium Sized Shrimp (Peeled)
1/3 cup Red Onion (Roughly Chopped)
1/2 cup Red Pepper (Roughly Chopped)
1 tbsp Garlic Paste
1 tbsp Ginger Paste
1 cup Coconut Cream
1/4 cup Cilantro (Roughly Chopped)
1/4 cup Basil (Roughly Chopped)
1 tsp Lime Zest
1 Lime Wedge
3 tbsp Lime Juice
1 tsp Garlic Chili Paste
1/4 cup Veggie or Shrimp Stock
Salt and Pepper To Taste

Steps:

  • In a large skillet over medium heat, add coconut oil.
  • Add shrimp and saute for three minutes adding salt and pepper to taste. When shrimp are almost done, remove from heat and set aside in a bowl.
  • In the same pan, add red onion and red pepper and saute for three minutes.
  • At the same time, add the garlic and ginger paste and continue sauteing.
  • Next, pour in coconut cream and bring to a slight boil.
  • At the same time, add lime zest, lime juice and season with paprika and salt and pepper to taste.
  • If additional spice is desired, add garlic and chili paste.
  • Pour in stock to thin sauce, stir and let reduce until sauce is smooth for about three additional minutes.
  • Add cooked shrimp back to the sauce and cook for an additional two minutes.
  • Add half of the chopped basil and cilantro and stir.
  • Serve immediately and enjoy!

THAI CURRY CREAM



Thai Curry Cream image

Provided by Food Network

Categories     main-dish

Yield 1 1/2 cups

Number Of Ingredients 13

1/3 cup chopped green onion
1 tablespoon chopped garlic
1 cup chopped mushrooms (crimini or shiitake preferred)
1 tablespoon chopped fresh ginger
2 tablespoons olive oil
2 to 3 tablespoons Thai curry paste
2 cups rich shellfish stock (see note below)
3/4 cup dry white wine
1 1/2 cups plus 2 tablespoons coconut milk (Mae Ploy brand preferred)
1/2 cup heavy cream
1 teaspoon finely grated lime zest
2 teaspoons fresh lime juice (or to taste)
Salt and freshly ground white pepper

Steps:

  • Saute green onion, garlic, mushrooms and ginger with the olive oil in a large saucepan over moderate heat until just beginning to color. Stir in curry paste and continue to cook and stir for 2 minutes more. Add stock, wine and 1 1/2 cups of the coconut milk and reduce over high heat by half (approximately 5 to 7 minutes minutes). Add cream and reduce to a light sauce consistency. Strain carefully pressing down on the solids and return to the saucepan. Stir in lime zest, juice, remaining 2 tablespoons of coconut milk and season to taste with salt and pepper. Keep warm.
  • Note: Shellfish stock can be easily made by simmering raw shrimp shells (which hopefully you've saved in the freezer after you've peeled raw shrimp) with chicken stock and a splash or white wine for 5 to10 minutes. Alternately you can add a bit of shrimp paste (available in jars in Asian markets) or dried shrimp (available in Hispanic or Asian markets) to flavor the basic chicken stock. Don't ever use bottled clam juice!

QUICK THAI CREAM SAUCE



Quick Thai Cream Sauce image

Make and share this Quick Thai Cream Sauce recipe from Food.com.

Provided by dicentra

Categories     Sauces

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 6

1/2 cup raw almond butter
1/4 cup water
3 tablespoons lime juice
2 tablespoons melted coconut oil
2 tablespoons raw agave nectar
2 tablespoons tamari

Steps:

  • In blender, combine all ingredients until smooth.

Nutrition Facts : Calories 855.2, Fat 79.8, SaturatedFat 23.2, Sodium 1835.5, Carbohydrate 24.3, Fiber 11.1, Sugar 5.7, Protein 25.1

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