THAI COCONUT CURRY SHRIMP NOODLE BOWLS
Steps:
- Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
- Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
- To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.
ONE-PAN COCONUT SHRIMP NOODLE BOWLS
Provided by Bev Weidner
Categories main-dish
Time 30m
Yield 2 huge bowls or 4 smaller ones
Number Of Ingredients 15
Steps:
- Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside.
- Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes.
- Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
- Stir the shrimp back in and toss to combine. Serve with more cilantro on top!
GREENEST COCONUT PRAWN NOODLES
Blend spinach, rocket and watercress with coconut milk, king prawns and noodles to make this speedy midweek meal. Whip it up in just 20 minutes
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oil in large saucepan over a medium heat. Add the ginger, garlic, chilli and coriander stalks and fry with a pinch of salt until softened, about 3 mins. Add the greens and most of the coriander leaves, stir until wilted, then tip the contents of the pan into a blender with the coconut milk and 150-200ml water. Blitz until smooth and bright green. Or, if you have a stick blender, use it to blitz all the ingredients in the pan.
- Tip the sauce back into the pan, season and bring to the boil. Add the prawns, noodles and the lime juice and cook for 4-6 mins until the prawns have turned pink - by this time the noodles should be perfect. Ladle into two bowls and top with the remaining coriander.
Nutrition Facts : Calories 559 calories, Fat 41 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 0.6 milligram of sodium
THE GREENEST COCONUT CURRY WITH CLAMS AND RICE NOODLES
Steps:
- Purée chopped chile, ginger, lemongrass, garlic, fish sauce, brown sugar, and 3 cups water in a blender until smooth. Transfer curry to a small bowl. Reserve blender (no need to clean).
- Purée coconut cream, cilantro, 3 cups basil, and 1/4 cup ice water in blender until very smooth; set herb purée aside.
- Heat oil in a large saucepan or small pot over medium-high. Add clams, cover, and cook until clams open, 5-7 minutes. Uncover and transfer opened clams to a medium bowl, reserving cooking liquid in saucepan. If any clams are still closed, cover and cook a few minutes longer, then add to bowl with others; discard any clams that refuse to open.
- Add curry base to saucepan and bring to a boil. Reduce heat and simmer 10 minutes to let flavors meld.
- Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Divide among bowls.
- Using a slotted spoon, transfer clams to noodle bowls. Pour any accumulated clam-cooking liquid into curry mixture and stir in herb purée; bring to a boil. Immediately remove from heat and squeeze in juice from lime. Taste and season with salt if needed. Ladle curry over clams and noodles. Top with sliced chile and basil leaves.
THAI GREEN PRAWN NOODLES RECIPE BY TASTY
Here's what you need: prawn, salt, pepper, garlic, green chili, peas, thai green curry paste, noodle, lime
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Fry the prawns with salt and pepper until they've just turned pink. Take out and set aside.
- In the same pan, fry the garlic and green chili for a few minutes before stirring in the peas and Thai green curry paste.
- Add the prawns and noodles and mix together for another couple of minutes.
- Serve with a little lime juice squeezed over.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 50 grams, Fat 3 grams, Fiber 3 grams, Protein 22 grams, Sugar 3 grams
GREEN PRAWNS WITH CHINESE NOODLES
Recipe courtesy of Philippe Chow of Philippe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 20
Steps:
- In a blender, puree spinach with water still clinging to leaves, adding more water from bowl, if necessary. Transfer puree to a large glass measuring cup; cover with plastic wrap, and refrigerate overnight.
- Puree will separate overnight; pour off reserved liquid, and discard.
- Combine in a medium bowl shrimp, spinach puree, egg white, cornstarch, and 1/2 teaspoon salt; mix until well incorporated.
- Bring a large pot of water to a boil. Fit a large bowl with a strainer; set aside. Heat a wok over medium-high heat. Add 1/2 cup oil, and swirl to coat wok. When oil is very hot, add shrimp; stir-fry for 1 minute. Add peppers, carrots, water chestnuts, and mushrooms; stir-fry for 30 seconds. Drain in prepared strainer; set aside.
- In a small bowl, stir to combine potato starch and 2 tablespoons water; set aside. Heat wok again over medium-high heat; add remaining 2 tablespoons oil, and swirl to coat. Add garlic, scallions, ginger, and chile. Stir-fry until fragrant. Stir in potato starch mixture, chicken stock, rice wine, and 1/2 teaspoon salt. Add drained shrimp mixture and cashews; cook until thickened, about 1 minute. Remove from heat. Drizzle with sesame oil.
- Meanwhile, add salt and noodles to boiling water. Cook until tender, about 1 minute. Drain, and transfer to a platter. Top with shrimp mixture; serve immediately.
PRAWN & COCONUT SOUP
A super quick version of this flavoursome Thai green curry with just 4 ingredients. Our simple prawn and coconut soup is ideal for a midweek meal
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 2m
Number Of Ingredients 4
Steps:
- Heat 1 tsp flavourless oil in a frying pan over a medium heat. Add the curry paste and cook for 1 min. Pour in the coconut milk, then leave to bubble away for a few mins before adding the prawns and courgetti. Cook for 1 min more to warm through, then divide between bowls.
Nutrition Facts : Calories 478 calories, Fat 39 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 2.1 milligram of sodium
PRAWN & COCONUT LAKSA
This quick meal for one is the perfect way to warm up an evening
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan or wok. When hot, throw in the garlic, spring onion, ginger and green chilli. Cook on a medium heat for 3-4 mins, then squeeze in your lime juice.
- Stir in the prawns, then add in the coconut milk and stock. Simmer gently for 5 mins on a low heat until the prawns are pink.
- Meanwhile, cook your egg noodles in a pan of boiling water for 4 mins until soft. Drain, then tip into the laksa pan. Season to taste, then serve in a bowl, topped with coriander.
Nutrition Facts : Calories 823 calories, Fat 44 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.19 milligram of sodium
THAI GREEN PRAWN CURRY
Whip up this Asian style prawn dish in just 15 minutes with coconut milk and sugar snap peas - serve over noodles or jasmine rice
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large saucepan. Add the shallot and garlic, and stir-fry for 1-2 mins. Add the curry paste, coconut cream and 50ml water, and bubble for 2 mins.
- Add the sugar snap peas and cook for 1-2 mins until just beginning to soften. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles.
Nutrition Facts : Calories 580 calories, Fat 49 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2 milligram of sodium
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