Thaishrimpandvegetablecurry Recipes

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THAI SHRIMP CURRY



Thai Shrimp Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 8-ounce package rice noodles
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
3 cloves garlic, minced
4 scallions, chopped
Kosher salt
2 tablespoons Thai red curry paste
1 14-ounce can Thai unsweetened coconut milk
2 teaspoons fish sauce
1 tablespoon sugar
1 12-ounce bag frozen stir-fry vegetables
1 pound peeled and deveined large shrimp
Fresh cilantro and lime wedges, for serving

Steps:

  • Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
  • Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
  • Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.

Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 183 milligrams, Sodium 921 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 30 grams, Sugar 10 grams

THAI SHRIMP AND VEGETABLE CURRY



Thai Shrimp and Vegetable Curry image

I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.

Provided by PalatablePastime

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 tablespoon peanut oil
1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
2 garlic cloves, chopped (2 to 3)
1 medium zucchini, roll cut
8 ounces button mushrooms (halved or quartered)
1 bell pepper, chopped
1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
14 ounces light coconut milk
1 tablespoon red curry paste (amount to taste, 1 to 3)
3 -4 substitute some lime zest or 3 -4 lemongrass
2 teaspoons Splenda granular (or to taste)
2 tablespoons fish sauce (nam pla)
1 lb large shrimp, peeled and deveined
2/3 cup chopped fresh basil leaf (preferably Thai basil)

Steps:

  • In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
  • If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
  • Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
  • Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
  • Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
  • Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
  • Either stir basil into the curry or use as a garnish, whichever you prefer.

Nutrition Facts : Calories 208.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 191, Sodium 1813.2, Carbohydrate 12.8, Fiber 2.9, Sugar 6.4, Protein 25.8

THAI VEGETABLE CURRY



Thai Vegetable Curry image

This is an easy beginner's curry. It is a very flexible recipe- you can use whatever vegetables you prefer or have to hand.The flavours are not spicy but more fresh and slightly fruity (from the mango chutney). You could of course add more spice to tailor it to your preferences. I have organised this recipe to be quick, but you do have two pans on the go at once- the vegetables in the saucepan and the skillet. If you prefer an easier pace, boil the potatoes, add the broccoli and cauliflower then drain and set aside when cooked. Then when you are ready, prepare the spice paste and cook the red bell pepper in the skillet.

Provided by Shuzbud

Categories     Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 16

3 large potatoes, peeled and cut into 8ths
3 garlic cloves, crushed
1 onion, peeled and chopped
1/2 cup ground almonds
1 tablespoon fresh coriander leaves
3/4 teaspoon ground cumin
1/2 teaspoon turmeric
salt and pepper, to taste
3 tablespoons peanut oil
1 red bell pepper, deseeded and chopped
1 cup cauliflower floret
1 cup broccoli floret
1 cup coconut milk
1/2 cup vegetable stock (I used 1 cube and hot water)
2 tablespoons mango chutney
freshly cooked rice

Steps:

  • Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
  • Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
  • In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
  • By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
  • Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
  • When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
  • Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
  • Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
  • Serve immediately with freshly cooked rice.
  • NB: This keeps well in the fridge and can be reheated in he microwave the next day.

THAI SHRIMP & SPINACH CURRY



Thai Shrimp & Spinach Curry image

Make and share this Thai Shrimp & Spinach Curry recipe from Food.com.

Provided by PollyB

Categories     Curries

Time 33m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can unsweetened coconut milk, chilled (available at Asian markets)
1 1/2-2 teaspoons thai green curry paste or 1 1/2-2 teaspoons red curry paste (available at Asian markets)
1 lb medium shrimp, shelled and,if desired,deveined (about 24)
2 tablespoons nam pla (Thai fish sauce, available at Asian markets)
2 carrots, sliced thin crosswise
1 red bell pepper, sliced thin
3/4 lb spinach, coarse stems discarded and the leaves washed well and spun dry (about 1 bunch)
3 tablespoons chopped fresh coriander
cooked rice, as an accompaniment.

Steps:

  • Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
  • Add the curry paste and cook the mixture, whisking, for 1 minute.
  • Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
  • Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
  • Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes.
  • Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
  • Sprinkle the dish with the coriander and serve it with the rice.

Nutrition Facts : Calories 320.8, Fat 22.8, SaturatedFat 19, Cholesterol 143.2, Sodium 1452.8, Carbohydrate 12, Fiber 3.4, Sugar 3.4, Protein 21

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