RED CHICKEN CURRY
Steps:
- Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously until the chicken is fully cooked, dish out and serve immediately with steamed jasmine rice.
Nutrition Facts : Calories 672 calories, Fat 53.1679116666288 g, Carbohydrate 22.7227249827873 g, Cholesterol 68.44 mg, Fiber 4.79840010809898 g, Protein 33.9147033333144 g, SaturatedFat 33.6287614999932 g, ServingSize 1 1 Serving (427g), Sodium 224.384416664584 mg, Sugar 17.9243248746883 g, TransFat 3.5619475 g
CURRIED SCALLOPS WITH ANGEL HAIR PASTA
Yummy scallop dish.
Provided by llwhite
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Bring a pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Divide between 2 plates and keep warm.
- Heat olive oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, about 3 minutes. Stir curry powder into the onion; cook and stir 1 minute more.
- Transfer the onion mixture to a blender; add 1/4 cup chicken broth along with evaporated milk and tomato paste.
- Return the skillet to medium heat. Sear scallops on each side in the hot skillet, 2 to 3 minutes per side. Place scallops atop the angel hair pasta; keep warm.
- Pour 1/4 cup chicken broth into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour the contents of the skillet into the blender; blend until smooth and return the mixture to the skillet. Simmer the sauce until warm; pour over the scallops and pasta to serve.
Nutrition Facts : Calories 412.7 calories, Carbohydrate 40.1 g, Cholesterol 91 mg, Fat 15.9 g, Fiber 2.9 g, Protein 27.2 g, SaturatedFat 3 g, Sodium 432.3 mg, Sugar 8 g
RED CURRY OF SCALLOPS
This is a lovely curry from Australian chef David Thompson. If you can't get scallops, other seafoods are easily substituted. Try mussels, clams, prawns or even a fish such as salmon.
Provided by Sackville
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 17
Steps:
- First make the paste, using the listed ingredients.
- The traditional way to do this is to add individual ingredients in a certain order (from the hardest and driest to the softest and wettest), with each being reduced to a pulp before the next is added.
- A pestle and mortar is the ideal tool for this.
- When the paste is made, crack the coconut cream over medium heat, add 3 tablespoons of the paste and fry, stirring regularly, for at least 5 minutes and until fragrant.
- Season with sugar and fish sauce.
- Add coconut milk and simmer until reduced.
- Add scallops and half the kaffir lime leaves, simmering until the scallops are just cooked.
- Check the seasoning, then arrange the scallops on a plate.
- Drizzle over the coconut cream, sprinkle with the remaining lime leaves, red chilli and coriander.
Nutrition Facts : Calories 1432.7, Fat 73.3, SaturatedFat 67.3, Cholesterol 8.6, Sodium 1772.4, Carbohydrate 190.7, Fiber 3.1, Sugar 166.7, Protein 15.2
CURRIED SCALLOPS
This is my favourite recipe for curried scallops. It is creamy and rich, with a nice tangy flavour to the sauce. This is the mixture I use for my curried scallop pies, or you can just serve it over rice.
Provided by Sara 76
Categories Curries
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter, add onion and cook gently until softened.
- Add flour and curry powder, mix well.
- Gradually add milk and mayonnaise, stirring continuously.
- Cook until sauce starts to thicken, then add scallops.
- Leave on heat until scallops are just cooked - Don't over cook them!
- Remove from heat, add egg and lemon juice.
- Stir well, and serve hot over rice, or leave to cool and make into pies.
Nutrition Facts : Calories 276, Fat 11.7, SaturatedFat 6.4, Cholesterol 120, Sodium 339, Carbohydrate 14.7, Fiber 0.8, Sugar 1.4, Protein 27.1
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