THAI RED CURRY SHRIMP WITH JASMINE RICE AND SNOW PEAS
This easy peasy dish is made with sesame oil-seared shrimp, snow peas, and red bell pepper strips in a simple coconut milk-infused red curry. It's all served over a heaping mound of jasmine rice, with a splash of lime, and a touch of cilantro for authentic Thai comfort food. For real though: easy peasy.
Provided by Chef David Padilla
Time 35m
Yield 2 servings
Number Of Ingredients 11
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.
Nutrition Facts :
THAI RED CURRY SOUP
Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.
- Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.
- Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
- Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.
- Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.
- Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.
FRIED RED THAI JASMINE RICE WITH SHRIMP
Thai-style fried rice is an addiction in our household. If you cannot find Alter Eco's ruby red jasmine, you can make this dish with red Bhutanese rice or with regular jasmine rice. This may seem like a lot of fried rice, but believe me, you'll finish it in one sitting.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 10m
Yield Serves four generously as a one-dish meal
Number Of Ingredients 14
Steps:
- Heat a large wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the oil, tilt to spread across the pan, and add the carrot and shrimp. Stir-fry until the shrimp is pink and opaque, about two minutes. Add the garlic, and stir-fry just until golden, 15 to 30 seconds. Add the rice. Stir-fry for about two minutes by scooping the rice up, then pressing it into the pan and scooping it up again. The rice should have a seared taste. Add the scallions and fish sauce, stir together for a half-minute to a minute and transfer to a platter. Sprinkle the cilantro over the top, and serve, passing the garnishes of your choice. Diners should squeeze lime juice onto their rice as they eat.
THAI-INSPIRED RED CURRY SHRIMP
Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!
Provided by babyluv26
Categories Main Dish Recipes Curries Seafood
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g
THAI RED CURRY WITH SHRIMP
An easy-to-make Thai-style red curry with shrimp or prawns served over jasmine rice.
Provided by Elaine
Categories Entrée/Main Dish
Time 30m
Number Of Ingredients 19
Steps:
- Begin by cooking the rice. You can either cook it in an Instant Pot (1 cup rice with 1 cup water and a pinch of salt) for 5 minutes with a 10-minute natural release OR use my recipe for Never Fail Thai Coconut Rice, cooked on the stovetop. (link to recipe in Notes, below.)
- Peel and devein the shrimp or prawns. You can leave the tails on (they add flavour) or remove them first, your choice.
- 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. Sauté diced onions and bell peppers until softened but not browned, about 5 - 7 minutes. Remove to a bowl.
- Add 2 teaspoons oil to the skillet. Cook shrimp (prawns) for a minute or two on each side, just until no longer translucent. Remove to a separate bowl.
- Transfer the onions and peppers back to the skillet and add the coconut curry sauce mixture. Bring to a boil, then reduce the heat and simmer until reduced by half.
- Add the shrimp back into the skillet. Stir in half the cilantro and basil leaves.
- Serve over jasmine rice. Garnish with the remaining cilantro, basil and sliced green onion.
Nutrition Facts : Calories 583 kcal, Carbohydrate 100 g, Protein 10 g, Fat 16 g, SaturatedFat 3 g, Sodium 1448 mg, Fiber 6 g, Sugar 12 g, UnsaturatedFat 13 g, ServingSize 1 serving
THAI RED CURRY AND JASMINE RICE
Spice up a winter meal with this low-fat Thai curried chicken dish. It's infused with red curry and gets its appeal from nutritious chicken breasts and sweet potatoes.
Provided by Chef mariajane
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 2-inch pieces.
- Add oil to a large pan and heat. Add chicken and sear over fairly with heat until lightly browned.
- Add red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
- Pour coconut milk into pan and mix to combine, scraping bottom of pan to remove any sediment.
- Add chicken stock and sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and sauce had reduced slightly. Taste and adjust seasoning; add salt if needed.
- Cook rice according to package directions in unsalted water.
- Ladle curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and sliced onions.
ASIAN MINT'S THAI RED CURRY WITH SHRIMP
Dallas' Asian Mint chef-owner Nikky Phinyawatana says the essence of Thai cooking is the sweet/salty/spicy/sour balance which is exemplified in this really delicious dish. By way of the Dallas Morning News.
Provided by Chef Kate
Categories Peppers
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
- Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
- Add salt.
- Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.
Nutrition Facts : Calories 797.5, Fat 55.1, SaturatedFat 47, Cholesterol 172.8, Sodium 2237.9, Carbohydrate 49.5, Fiber 11.1, Sugar 37.2, Protein 36.6
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