Thai Red Curry Shrimp Recipe Recipe For Potato

THAI RED CURRY SHRIMP WITH JASMINE RICE AND SNOW PEAS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook the Rice Bring a small pot with 1 1/2 cups water and jasmine rice to a boil. Reduce heat to low, cover, and cook 20 minutes, or until tender. Set aside and keep warm. While rice is cooking, start preparing ingredients. 2 Prepare the Ingredients Quarter lime. Stem, seed, and thinly slice red bell pepper into thin strips. Mince garlic. Stem and coarsely chop cilantro (reserve a few leaves for garnish). Pull any strings from snow peas. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper. 3 Sear the Shrimp Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil (reserve remaining for curry). Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate. (Shrimp will finish cooking in a later step.) Wipe pan clean and reserve. 4 Start the Curry Return pan used to sear shrimp to medium-high heat. Add remaining sesame oil, garlic, snow peas, and red bell pepper and cook 2 minutes. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired. Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil. 5 Finish the Curry Once boiling, return shrimp to pan along with chopped cilantro and a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened and shrimp reaches a minimum internal temperature of 145 degrees. 6 Plate the Dish Place rice in a shallow dish or bowl and ladle curry around rice. Garnish with a squeeze of fresh lime juice, lime quarters, and reserved whole cilantro leaves.

THAI-INSPIRED RED CURRY SHRIMP

Steps:

• Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
• Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.

POTATO AND SHRIMP CURRY

Steps:

• Heat oil in a wok over medium high heat. Sauté onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened.
• Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.

RED THAI COCONUT CURRY

Steps:

• Chop all your veggies and prepare your protein.
• In a large saucepan, stir together coconut milk and red curry paste. Heat to a boil and add your slurry. Stir until thickened and then turn on low.
• Cook your rice or noodles.
• Saute onions, carrots, garlic and ginger in another pan until soft. Add peppers and mushrooms and saute a few minutes longer.
• Add all the veggies to the curry, adding the spinach last.
• When the spinach has wilted, remove from heat and serve over rice or noodles. Optional: Garnish with green onions and a lime wedge.
• Label Freezer bag with Recipe name, cooking from freezer directions and expiration date (todays date plus three months).
• Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce.
• Add all main ingredients and curry sauce into gallon freezer bag.
• Seal bag, removing as much air as possible and freeze for up to three months.
• Thaw overnight in fridge or in the morning in water (meal may not be 100% thawed but that is ok).
• Dump contents of freezer bag into slow cooker.
• For Chicken: Cook on low 4-6 hours or high 2-3 hours.
• Shred chicken, and stir back into slow cooker.
• Serve over basmati rice or rice noodles (cauliflower rice if paleo).

EASY THAI COCONUT SHRIMP CURRY

Steps:

• Prep shrimp as needed. Should be peeled, cleaned, and thawed if frozen. I used extra-large shrimp but medium and large work great too.
• Dice onion, cut bell pepper into thin strips and chop, and mince or slice your jalapeno. For a spicier curry, include the jalapeño seeds and use two jalapeños. For a more mild curry remove the seeds and only use one jalapeno or skip entirely.
• Heat the oil over medium-high heat in a large pan. Add onion, jalapeno, and bell pepper and cook until softened, approx 4-5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
• Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil. In a small bowl, add 1.5 TBSP cornstarch to 1.5 TBSP cold water and whisk to dissolve. Add to sauce and simmer until thickened, stirring occasionally. Approx 5 minutes.
• Pat shrimp dry and add to the sauce along with your cooked veggies. For more al dente vegetables, you can add them at the end if you prefer. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque.
• At this point you can taste-test the curry and decide if you'd like more heat (cayenne or red pepper flakes may be added to amp up the spiciness) or extra of any of the ingredients. Sometimes I'll stir in extra red curry paste or add a teeny pinch of salt, to taste.
• Top with Thai basil. Serve with jasmine rice or basmati rice or see blog post for more tasty serving suggestions!

THAI SHRIMP SWEET POTATO CURRY

Steps:

• In 4-quart Dutch oven or saucepan, heat oil over medium-high heat. Add carrots, sweet potato and onion; cook 6 to 8 minutes, stirring frequently, until onion is tender. Add curry paste, gingerroot and garlic; cook and stir 30 seconds. Stir in broth and coconut milk. Heat to boiling; reduce heat to medium-low. Simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender.
• Meanwhile, cook rice in water as directed on package. Add shrimp to vegetable mixture; cook 4 minutes longer or until shrimp are pink.
• Serve shrimp mixture over rice in bowls. Sprinkle with basil.

EASY THAI SHRIMP CURRY

Steps:

• If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
• Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
• Stir in the garlic and curry paste and cook for 30 seconds.
• Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
• Reduce the heat and stir in the coconut milk.
• Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
• Add lime juice to taste (I used 1/2 a lime) and salt & pepper as needed.
• Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice).