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
KHAO SOI GAI (NORTHERN THAI COCONUT-CURRY NOODLES WITH CHICKEN)
You'll find khao soi, a deeply fragrant, coconut milk-based stew, throughout Southeast Asia, but the dish is a specialty of Chiang Mai, a city in Northern Thailand. Chicken is simmered in a creamy, spicy-sweet broth, then served over boiled egg noodles and garnished with crunchy fried noodles. (When made with beef, the dish is called khao soi nuea.) This version is adapted from Noree Thai, a restaurant in Los Angeles, which Noree Pla owns with her partner, the chef Fern Kaewtathip. Ms. Pla serves the khao soi she learned from her mother, which requires more than a dozen ingredients, but once you have the ingredients prepared, the dish comes together in less than an hour. For a lighter broth, use about half of the curry paste; for a more pungent khao soi, use it all.
Provided by Daniela Galarza
Categories dinner, curries, noodles, poultry, main course
Time 4h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the curry paste: Bring 1/4 cup of water to a boil in a small saucepan. Add the dried chiles and makrut lime leaves (if using) to a small bowl; pour the boiling water on top and let steep for 10 minutes.
- While the mixture steeps, separate the cilantro leaves from the stems; set leaves and any tender stems aside for garnish. Roughly chop cilantro stems and add to a small food processor (or the bowl of a large mortar and pestle) along with the shallots, turmeric, lemongrass, ginger, garlic, curry powder, shrimp paste (if using) and lime zest.
- Add the soaked chile mixture (including its liquid) and process (or crush with a pestle) until curry paste is smooth, scraping down sides of bowl as needed, about 10 minutes for either method. Curry paste can be made up to 2 weeks ahead; store in a covered container in the refrigerator.
- Prepare the fried noodles: In a medium (2-quart) saucepan, bring 3 cups neutral oil to 325 degrees over medium-high heat. Add 4 ounces noodles and fry, flipping once or twice, until light brown, 30 to 60 seconds. Using a slotted spoon, transfer noodles to a paper towel-lined plate; set aside until ready to serve. Cool, strain and store remaining oil in a covered jar for another use.
- Heat a large Dutch oven or pot over medium. Add about 1/4 cup coconut cream, scraped from the top of one of the cans of coconut milk, to the pot and let it melt, about 10 seconds. Add at least half of the curry paste - or more, for a more pungent khao soi - and stir until deeply fragrant, about 30 seconds. Add 1 1/2 cups chicken broth and the remaining coconut milk, and increase heat to medium-high. Bring mixture just to a low boil, about 3 minutes.
- Use 1 tablespoon salt to season drumsticks, then add them to the boiling curry mixture. Cover, and let simmer until chicken is cooked through, 20 to 30 minutes. Uncover, lower heat, and add remaining 1/2 cup chicken stock along with 1 cup water. (It should be more like soup than stew.) Season to taste with fish sauce, sugar and salt. Turn heat to very low, and cover to keep warm.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add 2 teaspoons salt and remaining 12 ounces noodles. Cook until al dente. Drain and portion into four bowls. Add 2 drumsticks to each bowl, and about 2 cups curry broth. Garnish with fried noodles, pickled mustard greens, sliced shallots, chile paste or oil, reserved cilantro leaves and lime wedges. Serve immediately.
THAI COCONUT CURRY RAMEN RECIPE BY TASTY
Here's what you need: instant ramen, butter, coconut milk, green curry paste, lime juice, roasted peanut, jalapeño, fresh cilantro
Provided by Matthew Johnson
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 8
Steps:
- To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
- To the prepared ramen, add the coconut milk, green curry paste, and fresh lime juice. Stir to incorporate.
- Garnish with peanuts, jalapeño, and cilantro, if using.
- Enjoy!
Nutrition Facts : Calories 656 calories, Carbohydrate 60 grams, Fat 42 grams, Fiber 4 grams, Protein 13 grams, Sugar 3 grams
THAI CURRY CELLOPHANE NOODLES
If you love Thai flavors, this one's for you! It's so simple to make and the creamy low-fat coconut milk mixed with the curry, ginger, cilantro and just a squeeze of lime makes this dish quite special. Your family will love you for it!
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the noodles according to package directions. Drain and rinse under cold water.
- Combine the cornstarch and coconut milk in a bowl and set aside.
- Heat the oil in a wok or large saute pan over medium heat. Add the onions and saute until softened, 2 to 3 minutes. Add the red bell pepper, garlic, ginger, scallions, salt and curry powder and saute until starting to soften, another 2 to 3 minutes. Add the shrimp and cook until cooked through and pink, 3 to 4 minutes, continuously stirring.
- Create a well in the center of the wok or pan, pour in the coconut mixture, lime juice and cilantro and heat until the mixture starts to thicken up, about 30 seconds. Then, stir to coat all the ingredients. Add the drained noodles and stir until the noodles are coated with the sauce and heated through, about another minute. Serve.
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
THAI COCONUT CURRY NOODLES
I found this recipe on the back of a noodle pack while wandering in the grocery store one day. We really enjoyed it, but added more veggies to make it a little healthier. It's a great weeknight meal, as quite quick to prepare.
Provided by Heydarl
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Separate noodles in hot water, as per instructions on the packet. Drain & keep warm.
- In a medium saucepan, heat the coconut mild on low heat and slowly stir in the curry paste. When it begins to simmer, add in the remaining ingredients, except for the port and snow peas. Stir for around 2 minutes then add the port and heat until the pork is cooked.
- Stir in the noodles and snow peas and serve.
THAI COCONUT NOODLES
These are so good- just something I came up with one day. They are quite spicy, so if you don't like a lot of heat, you might lower the spice the first time you try them. You can also adjust to chicken stock in order to have a thick sauce or a more soupy consistency. I like both. The red pepper is a type of spice, not a mashed up pepper as someone once asked me! I am a vegetarian now and this is still fabulous meat free.
Provided by Lady Clare
Categories Coconut
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Pour a little oil in a large pot.
- Add onion, garlic, red pepper, coriander and cumin.
- Saute until onion has become translucent.
- Add soy sauce, coconut milk and chicken/vegetable stock. Let simmer for 20 minutes to develop flavor.
- Add cooked chicken and rice noodles.
- Continue cooking for ten minutes or until the noodles are softened.
Nutrition Facts : Calories 801.8, Fat 33.9, SaturatedFat 25.4, Cholesterol 46.4, Sodium 1059.1, Carbohydrate 100.7, Fiber 5.8, Sugar 10.6, Protein 24.6
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