Seafood Thai Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI SEAFOOD CURRY



Thai Seafood Curry image

This seafood curry features two kinds of fish, scallops, shrimp, and mussels in a healthy, pleasantly tart curry sauce chock full of vegetables.

Provided by Darlene Schmidt

Categories     Dinner     Entree

Time 30m

Yield 4

Number Of Ingredients 29

For the Seafood:
1 salmon fillet (fresh or frozen), rinsed and cut into 2-inch pieces
1 large red snapper fillet (fresh or frozen), or other white fish such as halibut (rinsed and cut into 2-inch pieces)
6 to 8 large sea scallops
8 to 10 fresh large tiger prawns (shells removed)
1 pound mussels or clams (mussels debearded)
For the Vegetables:
2 makrut lime leaves (whole)
1 small Japanese eggplant or 1/2 Chinese eggplant (unpeeled and cut into bite-size chunks)
1 green bell pepper (cut into bite-size pieces)
1 cup cherry tomatoes (or 2 medium tomatoes, cut into wedges)
1 can pineapple chunks (drained) or 1 1/2 cups fresh pineapple, cut into cubes
1/2 cup fresh basil
For Thai Curry Sauce:
1 can coconut milk (good-quality)
1 teaspoon tamarind paste (or substitute juice of 3/4 lime)
1 shallot or 1/4 cup purple onion (sliced)
3 to 4 cloves garlic
1 thumb-size piece galangal or ginger (thinly sliced)
2 tablespoons frozen prepared lemongrass or 1 stalk fresh lemongrass
1 to 2 green chilies ( jalapeno work fine)
1/2 teaspoon fenugreek seeds
1 teaspoon cinnamon
1/2 teaspoon turmeric
2 teaspoons ground cumin
1 teaspoon ground coriander
1 tablespoon brown sugar
2 tablespoons soy sauce
3 tablespoons fish sauce

Steps:

  • Gather the ingredients.
  • Make the curry sauce by placing all the sauce ingredients in a food processor or blender. Process well to a smooth consistency.
  • Process well to a smooth consistency.
  • Pour the sauce into a wok or deep frying pan and add the makrut lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.
  • Add the eggplant, peppers, and tomatoes and stir well.
  • Reduce the heat to medium-low so the curry is gently simmering. Simmer 5 to 7 minutes, stirring occasionally, until the eggplant has softened.
  • Add the pieces of fish, stirring gently to incorporate into the sauce. Cook for approximately 2 minutes.
  • Add the remaining seafood and the pineapple, stirring gently to incorporate.
  • Cover and continue simmering until the seafood finishes cooking, about 2 more minutes, or until the prawns have turned pink and plump and the shellfish have opened.
  • Do a taste-test. If it needs more salt, add 1 to 3 more tablespoons fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.
  • Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of Thai jasmine rice on the side if desired.

Nutrition Facts : Calories 879 kcal, Carbohydrate 62 g, Cholesterol 178 mg, Fiber 9 g, Protein 74 g, SaturatedFat 22 g, Sodium 2334 mg, Sugar 27 g, Fat 40 g, ServingSize 4 servings, UnsaturatedFat 0 g

THAI SHRIMP CURRY



Thai Shrimp Curry image

Provided by Food Network

Categories     main-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 48

2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
1 tablespoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup chopped shallots
1/4 cup chopped garlic
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
3 tablespoons peeled and chopped fresh ginger root, or galanga
2 tablespoons chopped cilantro stems
2 teaspoons chopped lime zest, preferably Kaffir lime
1 teaspoon shrimp paste
12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
1 tablespoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup chopped shallots
1/4 cup chopped garlic
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
3 tablespoons peeled and chopped fresh ginger root, or galanga
2 tablespoons chopped cilantro stems
2 teaspoons chopped lime zest, preferably Kaffir lime
1 teaspoon shrimp paste

Steps:

  • In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
  • Remove from the heat and stir in the basil and cilantro.
  • Serve over jasmine rice, garnished with cilantro sprigs.
  • In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
  • Remove from the heat and stir in the basil and cilantro.
  • Serve over jasmine rice, garnished with cilantro sprigs.
  • In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
  • Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
  • Drain the chiles, reserving the liquid, and roughly chop.
  • In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
  • Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
  • In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
  • Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
  • Drain the chiles, reserving the liquid, and roughly chop.
  • In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
  • Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

THAI GREEN CURRY WITH SEAFOOD



Thai Green Curry with Seafood image

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

2 tablespoons unrefined peanut oil
5 green onions, finely chopped, dark green parts separated from white and pale green parts
3 tablespoons minced fresh cilantro, divided
3 garlic cloves, minced
6 tablespoons Thai green curry paste
1 1/4 cups water
1 13-to 14-ounce can unsweetened coconut milk
2 small fresh red Thai chiles or 1 red jalapeño chile
2 makrut lime leaves
1 tablespoon fish sauce (such as nam pla or nuoc nam)
1 large carrot, peeled, thinly sliced on diagonal (about 1 cup)
4 cups thinly sliced bok choy
8 ounces uncooked medium shrimp, peeled, deveined
8 ounces bay scallops
1 pound green or black mussels, scrubbed, debearded
2 tablespoons minced fresh basil
2 cups (about) steamed rice

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 YELLOW PUMPKIN AND SEAFOOD CURRY



Thai Yellow Pumpkin and Seafood Curry image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 14

1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow (or red) Thai curry paste
1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do)
3 tablespoons fish sauce (recommended: Nam Pla)
2 tablespoons sugar
3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife
3 lime leaves, stalked and cut into strips, optional
1/2 teaspoon turmeric
2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks
1 pound 2 ounces peeled raw shrimp
Bok Choy or any other green vegetables of your choice
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish

Steps:

  • Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
  • As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
  • So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.

SEAFOOD THAI CURRY



Seafood Thai Curry image

One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.

Provided by Poison_Ivy

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb mixed seafood
1 lb shrimp (peeled)
1/2 teaspoon ginger
4 red chilies
7 ounces thick coconut milk
1 teaspoon fresh garlic
1 teaspoon finely shredded lemongrass
1/2 teaspoon coriander seed (ground)
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
4 ounces red curry paste

Steps:

  • Fry mixed seafood until 90% cooked.
  • Meanwhile, fry shrimps in another saucepan until 90% cooked.
  • Season all seafood with salt.
  • Mince and mash the ginger.
  • Warm curry paste and pour in coconut milk.
  • Cook sauce with seafood, shrimp.
  • Add all seasoning and spices and simmer for 5 minutes.
  • Use the remaining coconut milk in the can to cook with rice or make dessert.

Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5

THAI-CURRY SEAFOOD STEW



Thai-Curry Seafood Stew image

Categories     Soup/Stew     Milk/Cream     Rice     Stew     Quick & Easy     Basil     Mussel     Scallop     Shrimp     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon Thai red curry paste
2 1/2 cups canned unsweetened coconut milk
1 cup water
1 1/2 cups purchased broccoli slaw
1/2 pound uncooked shrimp, peeled, deveined
1/2 pound sea scallops
1 pound mussels, scrubbed
1/2 cup chopped fresh basil
2 tablespoons fresh lime juice
2 tablespoons fish sauce (nam pla; optional)
2 cups hot cooked jasmine rice or medium-grain rice (2/3 cup raw)

Steps:

  • Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
  • Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

More about "seafood thai curry recipes"

EASY THAI SHRIMP CURRY - ONCE UPON A CHEF
easy-thai-shrimp-curry-once-upon-a-chef image
Begin by stir-frying the onions until soft, about 3 minutes. Add the scallions, garlic and green curry paste. Stir-fry a few minutes more. Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. Add the shrimp. Cook …
From onceuponachef.com


TRY THESE TOP 15 THAI CURRY RECIPES - THE SPRUCE EATS
try-these-top-15-thai-curry-recipes-the-spruce-eats image
2020-07-11 The Spruce. This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai …
From thespruceeats.com


THAI GREEN CURRY WITH SEAFOOD RECIPE | BON APPéTIT
thai-green-curry-with-seafood-recipe-bon-apptit image
2009-03-15 Step 1. Heat oil in large saucepan over medium heat. Add white and pale green parts of green onions, 1 tablespoon cilantro, and garlic; sauté until tender, about 2 minutes. Add curry paste; cook ...
From bonappetit.com


THAI SHRIMP CURRY RECIPE - CHILI PEPPER MADNESS
thai-shrimp-curry-recipe-chili-pepper-madness image
2019-10-25 Toss the shrimp with the fish sauce and a bit of salt and pepper. Set aside to marinate for 10 minutes, covered. Start the curry while the shrimp is marinating. For the curry, heat the coconut milk in a large pan over medium …
From chilipeppermadness.com


THAI SEAFOOD RED CURRY RECIPE | STAY AT HOME MUM
thai-seafood-red-curry-recipe-stay-at-home-mum image
2015-03-30 Heat oil in large pan and add curry paste. Stir for 2 minutes over heat or until fragrant. Add coconut milk, brown sugar, fish sauce and pumpkin. Simmer on medium heat, partially covered, for 10 minutes or until pumpkin tender when …
From stayathomemum.com.au


SEAFOOD CURRY RECIPES | ALLRECIPES
seafood-curry-recipes-allrecipes image
22. Singapore Noodles. Singapore Noodles. Rating: 4 stars. 134. Here is a somewhat spicy curry dish of vermicelli noodles with a medley of veggies and shrimp, chicken, and pork. It's an Asian way to clear out the fridge. Quick …
From allrecipes.com


THAI YELLOW CURRY WITH SEAFOOD RECIPE - RASA MALAYSIA
thai-yellow-curry-with-seafood-recipe-rasa-malaysia image
2021-05-27 Cover the wok and bring it to boil or until all shells are open. Add fish sauce and palm sugar to taste (this dish should taste creamy, salty, and sweet). Add some curry leaves/basil leaves/kaffir lime leaves if you have them handy. If …
From rasamalaysia.com


THAI FISH CURRY (EASY TO MAKE!) - THE ENDLESS MEAL®
thai-fish-curry-easy-to-make-the-endless-meal image
2021-01-05 Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub 1 tablespoon of the curry paste over the pieces. 1 ½ lb white fish. Heat the oil in a large pot over medium-high heat. (See notes.) Add the onion, …
From theendlessmeal.com


THAI GREEN SEAFOOD CURRY | BETTER HOMES & GARDENS
thai-green-seafood-curry-better-homes-gardens image
Prepare as directed, except substitute 12 ounces skinless, boneless chicken thighs, cut into 1-inch strips for the seafood. Add after bringing to boiling after curry paste addition.Nutrition analysis per serving: 396 calories, 21 g protein, 34 g …
From bhg.com


10 BEST SEAFOOD CURRY COCONUT MILK RECIPES | YUMMLY
10-best-seafood-curry-coconut-milk-recipes-yummly image
2022-05-05 Fish Curry with Coconut Milk Kitchen Simmer. lemon juice, chili peppers, garlic, ginger, salt, jalapeno, coconut milk and 9 more.
From yummly.com


THAI SEAFOOD CURRY RECIPE • STEAMY KITCHEN RECIPES GIVEAWAYS
thai-seafood-curry-recipe-steamy-kitchen-recipes-giveaways image
2012-10-23 In a wok or saute pan, heat up the cooking oil over medium-low heat. When shimmering, carefully add in about half of the curry paste and stir for 15 seconds to release its flavors. Whisk in just 1/4 cup of the coconut milk until the …
From steamykitchen.com


THAI COCONUT CURRY SEAFOOD SOUP - ASIAN CAUCASIAN FOOD BLOG
thai-coconut-curry-seafood-soup-asian-caucasian-food-blog image
2022-01-26 Heat the canola oil over medium-high heat in a large stock pot or Dutch oven. Sauté the shallots, garlic, and ginger for 3 to 5 minutes until fragrant. Add in the red curry paste and stir to coat. Stir in coconut milk, chicken broth, …
From asiancaucasian.com


THAI-INSPIRED SHRIMP PASTA RECIPE - TODAY.COM
2022-04-21 cooking spray, preferably made with avocado oil. 1 cup sugar snap peas. 1¼ jumbo shrimp, peeled and deveined. 1 can light coconut milk. 1/4 cup red curry paste. 2 tablespoons peanut butter (or ...
From today.com


BEST SEAFOOD THAI CURRY RECIPES - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


10 BEST THAI SEAFOOD CURRY COCONUT MILK RECIPES - YUMMLY

From yummly.com


SEAFOOD COCONUT THAI CURRY | KTA SUPER STORES
Instructions. Add the canola oil to a large stock pot; sauté the onion, carrots, celery, lemongrass, ginger and garlic until brown, about 5 minutes. Add the coconut milk, curry paste and honey. Simmer for 30 minutes then strain out and discard the vegetables, reserving the sauce. Add the mahi mahi, shrimp, scallops, clams and mussels to the ...
From ktasuperstores.com


PANANG RED SEAFOOD CURRY | RECIPES | DELIA ONLINE
2022-02-14 Method. First of all, place the onion, garlic, chilli and kaffir lime leaves in a mini-chopper, and whiz it all till it is almost a paste. Now heat the oil in a medium saucepan, add the onion mixture and the curry paste and cook over a medium heat for about 5 minutes, stirring. After that, pour in the coconut milk and, when that’s bubbling ...
From deliaonline.com


THAI CURRY SHRIMP AND RICE (EASY ONE-POT RECIPE!)
2019-01-13 Instructions. In a large pot, heat the oil over medium heat. Add the carrots and bell pepper and sauté for 4-5 minutes, until slightly softened. Add the garlic, ginger, and curry paste and cook for another minute until fragrant. Stir in the broth, coconut milk and rice. Increase heat to high and bring mixture to a boil.
From everydayeasyeats.com


THAI SEAFOOD CURRY RECIPE - WITH THREE TYPES OF SEAFOOD!
2017-03-09 Melt oil in a saute pan then stir in curry paste, onion, pepper, and carrot. Cook until the veggies are tender. Mix in garlic, ginger, pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar then bring to a simmer. Add in sardines, shrimp, tilapia, and spinach then simmer until the shrimp and fish are cooked.
From showmetheyummy.com


RED THAI SEAFOOD CURRY RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


20 AUTHENTIC THAI CURRY RECIPES (+ EASY DINNER IDEAS)
2022-02-01 1. Beef Panang Curry (Traditional Phanaeng Nua) If a savory beef dinner is in order, this curry is a fine choice. It’s a traditional style of Phanaeng Nua that uses fresh coconut milk and pea eggplants. You’ll need to let the beef short ribs simmer for quite some time so they become nice and tender.
From insanelygoodrecipes.com


WORLD FOODS CURRY THAI PASTE - SOLAR-HEART.COM
2022-05-12 4 C rotini pasta, 2 tbsp red curry paste, 2 ½ C vegetable broth, 1 C shelled edamame, ⅓ C nutritional yeast. HARISSA PASTE. Flip and cook 2 …
From solar-heart.com


THAI SEAFOOD CURRY – FIXING MY MEALS IN AN IMPERFECT WORLD
Watch how to make a rich, quick-and-easy seafood curry flavored with Indian spices and coconut milk. Serve with rice or naan. Serve with rice or naan. Share on Facebook
From curryfix.com


THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
2020-10-14 Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers …
From foodiecrush.com


THAI SEAFOOD CURRY: HOT, SWEET, AND SOUR - PEPPERSCALE
2021-07-21 Bring the pan to a boil, drop the heat to low, and cover the pan, so it slowly simmers for about 7 minutes. The rice will absorb all the water and be just al dente. Done. Turn the rice into a warmed serving dish, and scatter a few sprigs of decorative cilantro over the top.
From pepperscale.com


EASY THAI RED CURRY WITH SHRIMP - FLAVOUR AND SAVOUR
2022-02-22 Toss the shrimp with 2 teaspoons olive oil, minced garlic and red chili flakes. Set aside. Make the Thai red curry sauce. Combine the coconut milk with the fish sauce, curry paste, ginger, sugar, and lime juice. Set aside. Heat 2 teaspoons oil in a skillet over medium heat.
From flavourandsavour.com


RED THAI SEAFOOD CURRY - GOOD HOUSEKEEPING
2003-01-19 Directions. Heat oil in a large non-stick pan or wok. Add the curry paste and cook for 1-2min. Add the monkfish and prawns and stir well …
From goodhousekeeping.com


EASY THAI SHRIMP CURRY - WENT HERE 8 THIS
2020-12-18 Step By Step Instructions. Heat the coconut oil in a large skillet over medium heat and add the garlic. Saute for 1-2 minutes, or until it just starts to brown. Add the sliced red peppers and the white parts of the green onions and cook for …
From wenthere8this.com


SEAFOOD | THAI KITCHEN - MCCORMICK
Seafood Recipes. Green Curry Mussels. Red Curry Shrimp and Vegetables. Grilled Thai Salmon. Loading. This spice has now been added to your Flavor Profile, under "My Spices". OK, GOT IT! No spam ever! Read our privacy policy.
From mccormick.com


CLASSIC THAI GREEN SEAFOOD CURRY RECIPE | WOOLWORTHS
Step 1. Heat oil in a saucepan over medium-high heat. Add curry paste and cook, stirring, for 2-3 minutes or until fragrant. Add stock or water, coconut milk and lime leaves and simmer for 5 minutes for flavours to infuse. Stir in sugar, fish sauce …
From woolworths.com.au


THAI SEAFOOD CURRY - MARKET OF CHOICE
Steps. Heat oil in large skillet or sauce pot. Add white part of chopped green onion and cook 2 min over medium heat; add garlic and curry paste, cooking 1 min more. Add water or seafood stock, coconut milk, lime leaves, chilies (reserve some for garnish), fish sauce, bok choy and carrot. Bring to a simmer and cook until carrot is semi-soft, 3 ...
From marketofchoice.com


THAI CURRY MAIN DISH RECIPES | ALLRECIPES
Shrimp Red Thai Curry. Rating: 4 stars. 71. This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.
From allrecipes.com


THAI SEAFOOD CURRY | THAI RECIPES - GOODTOKNOW
2019-09-20 Method. Heat the oil in a large pan and fry the pepper and for 3-4 mins until tender. Add the red curry paste fry for 1 min, then pour in the coconut milk. Bring to the boil then simmer for 5 mins. Add the pak choi and seafood and cook for 2-3 mins until hot. If using frozen seafood, simmer for a few mins before adding the pak choi then cook ...
From goodto.com


GREEN CURRY SHRIMP (AUTHENTIC SHRIMP CURRY) - RASA MALAYSIA
2021-04-02 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.
From rasamalaysia.com


AUTHENTIC THAI FISH AND SEAFOOD RECIPES
Steaming a whole fish like this can seem a little daunting, but once you have the steamer as one of your kitchen tools, the rest is really quite easy. Just steam the fish for about 7 - 8 minutes, depending on the size, then top with this delicious homemade salsa prepared with red chili, garlic, cilantro, and fresh lime juice.
From thaicookbook.tv


SHRIMP THAI CURRY | CANADIAN LIVING
Method. In large saucepan, heat oil over medium heat; cook white parts of green onions and ginger, stirring occasionally, for 3 minutes. Add curry paste; cook, stirring, for 1 minute. Mix in sweet potatoes, coconut milk, sugar, fish sause and 1 1/2 cups water. Bring to boil; reduce heat and simmer, stirring occasionally, until sweet potatoes ...
From canadianliving.com


THAI-STYLE SEAFOOD CURRY RECIPE | EAT SMARTER USA
The Thai-style Seafood Curry recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has …
From eatsmarter.com


THAI YELLOW CURRY | RECIPETIN EATS
2021-08-23 Add remaining curry sauce ingredients: Reduce heat to medium low. Add tamarind, fish sauce and sugar. Stir until tamarind is dissolved. Simmer 20 minutes – Add carrot and potato, then simmer the sauce for 15 minutes or until the potato is nearly cooked (pierce with a knife to check), it might take up to 20 minutes.
From recipetineats.com


THAI PINEAPPLE SHRIMP CURRY RECIPE | SIDECHEF
HIDE IMAGES. SHOW ALL IMAGES. Step 1. Heat Coconut Oil (2 Tbsp) over medium-high heat in a wok. Step 2. Add Thai Red Curry Paste (3 Tbsp) , then sauté till fragrant (about 1 minute). Step 3. Add Coconut Milk (1 can) and Water (1 1/2 cups) . Allow this mixture to come to a boil, then reduce the heat to low.
From sidechef.com


THAI-CURRY SEAFOOD STEW RECIPE | BON APPéTIT
2001-09-30 Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to …
From bonappetit.com


THAI SEAFOOD CURRY WITH TAMARIND AND BABY CORN RECIPE | BETTER …
2021-07-16 Print recipe. The taste and aroma of food can take you back to important times in your life, and this is definitely the case for Karen, recalling her adventures through Thailand. Her curry dish is hot and sour, spiked with all the fragrant ingredients that …
From bhg.com.au


THAI FISH CURRY - THE PETITE COOK™
2022-02-02 Step 3 – Add the fish. Add the fish and seafood, coconut milk, and aromatics. Cook all ingredients for a few minutes. Turn the heat off, drizzle with lime juice, sprinkle with fresh coriander and serve with steamed rice. In less than 30 min you'll have a vibrant meal that's light, loaded with veggies, and packed with good fish protein.
From thepetitecook.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #lunch     #main-dish     #number-of-servings

Related Search