THAI COCONUT CURRY
This Thai Coconut Curry is to die for! Shrimp plus spinach, red bell peppers, and all sorts of other yummy ingredients will have you shouting from the rooftops that you found the most perfect, easy, tasty Thai dish ever.
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Make the sauce: Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the onion and cook 5 minutes, or until softened.
- Add the ginger, turmeric, curry paste and sugar and stir until fragrant, about 15 seconds. Pour in the coconut milk and fish sauce. Bring to a simmer, then lower heat and cook 10 minutes to thicken slightly. Remove from the heat, stir in the lime zest and juice. Cover to keep warm.
- Prepare the shrimp: Heat the remaining tablespoon oil in a large (12-inch) skillet over medium-heat. Add the carrots and stir to coat with the oil. Lower the heat, cover the pan and cook the carrots 5 minutes, until tender.
- Turn up the heat to medium-high and add the red bell pepper, shrimp, garlic, cayenne and salt to taste. Cook until the shrimp are no longer pink, 2-3 minutes per side.
- Add the spinach and curry sauce to the shrimp and stir until the spinach is wilted. Sprinkle with green onion and cilantro (or basil) and serve.
Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 25 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1629 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
SPICY CHICKEN COCONUT CURRY
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
THAI COCONUT CURRY
This coconut curry is the result of several attempts to replicate my favorite Thai diner's curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.
Provided by Suzy
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a large pan over medium heat. Saute lemon grass, ginger, and garlic until fragrant, 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half, about 5 minutes.
- Add shrimp, bell pepper, 1/2 of the cilantro, green onion, lime juice, fish sauce, soy sauce, chili sauce, and sugar. Simmer for 10 minutes.
- Serve curry over warm rice and garnish with remaining cilantro.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 27.7 g, Cholesterol 172.6 mg, Fat 10 g, Fiber 0.9 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 389.3 mg, Sugar 1.5 g
SWEET AND SPICY THAI CURRY AND COCONUT SAUCE
Steps:
- I like to use a hand blender at the start of this sauce to get everything blended well. Put all ingredients but the coconut in a food processor or use a hand blender until the sugar is completely dissolved. Add coconut at the end stirring in to keep flakes intact. If you are going to cook with this sauce add the sesame oil just before serving to get the best flavor from it.
COCONUT CHICKEN CURRY
Curry powder is stirred into this braise only during the last minute of cooking, delivering a bright hit of spice on top of the paprika and turmeric mellowed into the slow-simmered chicken. This dish from "Burma Superstar" by Desmond Tan and Kate Leahy (Ten Speed Press, 2017), needs time on the stove but not much attention, and gets even better after resting in the fridge, making it an ideal weeknight meal that can last days. There's plenty of coconut milk broth to spoon over rice or noodles. At his restaurant, Burma Superstar in Oakland, Calif., Mr. Tan also serves this with platha, a buttery, flaky Burmese flatbread, for dipping.
Provided by Genevieve Ko
Categories dinner, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and cut into 1/2- to 1-inch pieces; transfer to a bowl. Add the paprika, turmeric and salt, and use your hands to mix well. Let the chicken marinate at room temperature while you prepare the other ingredients, or cover and refrigerate overnight.
- In a large pot, heat the oil over medium-high. Stir in the onions, lower the heat to medium-low and cook gently, stirring often to prevent scorching, until tender and translucent, 8 to 10 minutes. Add the garlic and continue to cook, stirring often, until most of the water from the onions has been cooked out and a glossy layer of oil has risen to the surface, about 5 minutes more.
- Add the marinated chicken and stir to release the spices into the onion. Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer briskly for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the fish sauce. Stir in 1 1/2 cups water and bring to a near boil. The broth will thin out as the chicken starts to release its juices.
- Lower to a gentle simmer and cook, stirring occasionally, until the chicken is tender, 30 to 45 minutes. Droplets of paprika-red oil will rise to the surface. Stir in the curry powder and cayenne, simmer briefly and remove from the heat.
- If time permits, let the curry sit for at least 20 minutes before serving. This allows the chicken to soak in more flavors as the curry cools. Bring to a simmer again right before serving and taste, adding more salt or fish sauce if desired. Serve over rice or noodles, with bowls of cilantro and lime wedges.
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