Tropical Asian Curry Noodles With Rock Shrimp Recipes

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TROPICAL ASIAN CURRY PASTE



Tropical Asian Curry Paste image

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 3 cups

Number Of Ingredients 14

1/4 cup peeled, chopped fresh tumeric (can substitute with 2 tablespoons ground tumeric)
1/4 cup peeled, chopped galangal
1 cup cilantro stems
1/2 cup peeled, chopped garlic
3 stalks lemon grass, chopped, white part only
1/2 cup fish sauce (3 Crab brand)
1/2 cup fresh lime juice
1 cup peeled shallots
1/2 cup toasted Thai bird chiles
5 tablespoons, coarse ground coriander seed
2 tablespoons toasted, coarse ground cumin seed
2 tablespoons toasted, coarse ground black peppercorn
2 tablespoons kosher salt
2 cups peanut oil (could substitute with canola oil, but the taste is far superior with Lion & Globe peanut oil)

Steps:

  • Using a food processor and a sharp metal blade, puree the tumeric, galangal, cilantro, garlic lemon grass and lime juice. Make sure a smooth puree is achieved. Add shallots, chiles, spices and salt. While pureeing, drizzle in the oil. Check for seasoning. Can store in refrigerator and will hold at least 2 weeks.

SINGAPORE NOODLE CURRY SHRIMP



Singapore Noodle Curry Shrimp image

One skillet, and it's dinner!

Provided by Martorella

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 6

Number Of Ingredients 14

⅔ cup chicken broth
1 tablespoon oyster sauce
1 ½ tablespoons soy sauce
1 ½ teaspoons white sugar
3 tablespoons peanut oil
1 ½ teaspoons curry powder
1 clove garlic, minced
1 teaspoon minced fresh ginger root
1 small red bell pepper, diced
1 small red onion, chopped
4 green onions, chopped into 1 inch pieces
1 (12 ounce) package frozen cooked cocktail shrimp
1 ½ cups frozen baby peas
½ (8 ounce) package rice noodles, broken into 3 inch pieces and soaked

Steps:

  • Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
  • In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.

Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g

QUICK AND EASY CURRY NOODLES



Quick and Easy Curry Noodles image

We love curry noodles. My family always ordered a version of this whenever we went to a Chinese restaurant. I use this recipe when we want something spicy, and don't have a lot of time. I use leftover chicken, beef or even salad shrimp if I want meat in the noodles. I have also browned whatever meat from scratch. It can also have leftover veggies. My kids eat the vegetarian version cold.

Provided by mbaird

Categories     Curries

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb angel hair pasta
8 ounces boneless skinless chicken, cut in strips (optional)
1 tablespoon curry powder ((to taste)
1 teaspoon tahini paste (ground sesame seed)
1 bunch spring onion
1 (10 ounce) bag coleslaw mix
1 green peppers, cut into strips (can use frozen) or 1 stir fry vegetables (can use frozen)
2 tablespoons oil (I use olive or canola)
1 dash soy sauce, to taste

Steps:

  • Boil pasta and drain; set aside.
  • Cut spring onions into 1 inch pieces.
  • While pasta is boiling, brown meat in pan if starting from scratch with 1 tbsp of the oil. If using leftovers, Quick fry the coleslaw mix and the veggies in the oil.
  • Add the curry and the tahini paste. Heat up the meat at this point.
  • Stir in the pasta, and the remaining oil to help coat the noodles in curry. Add the dash of soy sauce.

Nutrition Facts : Calories 516.4, Fat 9.5, SaturatedFat 1.5, Sodium 25.8, Carbohydrate 91.2, Fiber 6.4, Sugar 5.3, Protein 16.5

CURRY NOODLES WITH SHRIMP AND COCONUT



Curry Noodles With Shrimp and Coconut image

Here is a quick, zesty summer meal, easy to throw together after a day at the beach. You can use the recipe as a template, substituting chicken, tofu or vegetables for shrimp, if desired.

Provided by David Tanis

Categories     dinner, noodles, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

12 ounces rice noodles (vermicelli)
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
6 allspice berries
2 tablespoons coconut oil
1 medium onion, finely diced, about 2 cups
2 tablespoons finely chopped lemongrass
1/2 teaspoon grated garlic
2 teaspoons grated ginger
Salt and pepper
1 1/2 teaspoons turmeric
1/8 teaspoon cayenne
Zest and juice of 1 lime
1 teaspoon fish sauce
2 cups coconut milk
1 pound shrimp, peeled and deveined
1 pint cherry tomatoes, halved
1/2 cup slivered scallions
Cilantro, basil and mint leaves, for garnish

Steps:

  • Cook rice noodles according to package directions, then drain and rinse well with cool water. Set aside. Keep a pot of boiling water on stove for reheating noodles later.
  • Toast coriander seeds, cumin seeds, fennel seeds and allspice berries in a dry pan over medium heat until fragrant, then grind in a spice mill or with a mortar and pestle.
  • Put coconut oil in a wide skillet over medium heat. Add onions and cook until softened, about 5 to 8 minutes. Add lemongrass, garlic and ginger to softened onions and cook for 2 minutes more.
  • Season with salt and pepper, then add ground coriander, cumin, fennel and allspice. Add turmeric, cayenne, lime zest and juice, fish sauce and coconut milk. Simmer gently for 5 minutes.
  • Season shrimp and cherry tomatoes with salt. Add to pan and cover until shrimp are cooked, 3 to 4 minutes.
  • Dip noodles briefly in hot water to reheat, then drain and divide among bowls. Spoon shrimp, tomatoes and sauce over each serving. Sprinkle with scallions and garnish with cilantro, basil and mint leaves.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 2 grams, Carbohydrate 57 grams, Fat 22 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 19 grams, Sodium 735 milligrams, Sugar 3 grams, TransFat 0 grams

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