Ground Pork And Shrimp In Coconut Milk Recipes

GROUND PORK AND SHRIMP IN COCONUT MILK

Steps:

• Start Rice cooking, this takes 3 times as long as cooking the sauce.
• Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
• Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 - 5 minutes.
• Take pan off of stove and add shrimp.
• Stir in the nam pla fish sauce, then salt and pepper to taste.
• Serve over rice; garnish with onions, cilantro and mint.

KETO COCONUT SHRIMP

Steps:

• Line a cookie sheet with parchment paper. Line a second cookie sheet with several layers of paper towels.
• Mix coconut flour, onion powder, and garlic powder in a small bowl. Whisk eggs thoroughly in a second bowl.
• Grind macadamia nuts in a food processor until coarsely chopped. Avoid overmixing or mixture will start to clump. Empty ground nuts into a third bowl; mix in coconut until blended.
• Place each shrimp in the coconut flour mixture, lightly coating on all sides. Then dip in the egg, and finally in the macadamia-coconut mixture. Place on the parchment-lined cookie sheet; repeat with remaining shrimp.
• Heat ghee in a large skillet over medium heat until melted; add shrimp. Cook, turning often, adding more ghee as needed, until golden brown and evenly cooked, 1 1/2 to 2 minutes per side. Drain shrimp on paper towels. Season with salt and pepper and serve.

SHRIMP IN COCONUT MILK

Steps:

• Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
• Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

PORK (OR CHICKEN) STEWED IN COCONUT MILK

Steps:

• Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn. This will take about 20 minutes. Season it with a little salt and pepper.
• When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla. Bring to boil, cover, and adjust heat for a steady simmer. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.
• When the pork is tender, remove to a platter. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary. Carve meat, and serve it with sauce.

MINCED PORK AND SHRIMP IN COCONUT MILK

Steps:

• Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
• Stir in the pork and adjust the heat so the mixture simmers steadily. A minute later, add the shrimp. Cook, stirring, until both pork and shrimp are cooked through, about 3 minutes more.
• Stir in the nam pla, then salt and pepper if necessary. Remove from the heat and transfer to a serving bowl; garnish with the scallions, cilantro, and mint, and serve.

CAMBODIAN STYLE GROUND PORK

Steps:

• Place the pork, anchovies, paprika.
• chili powder and cayenne in a large ungreased frying pan.
• Cook over medium high heat.
• Stirring occasionally to break up the chunks of meat about 5 minutes until the pork is browned.
• Add the coconut milk and cook until almost all the liquid evaporates, about 10 minutes.
• Mix the jicama and the lime juice to assemble.
• Spread about 1/3 cup of the pork filling in the center of a tortilla.
• Top with the jicama, eggplant, cabbage, cucumbers, and mint.
• Fold and serve.

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

PORK WITH COCONUT MILK

Steps:

• Heat oil over med-high heat until it shimmers, then add meat. Brown well on all sides, about 10 minutes. Sprinkle with pepper.
• Turn heat to low and pour off most of the fat; save a couple tablespoons of the fat tho. Add garlic and chiles. Cook, stirring, for about 30 seconds. Add coconut milk and nampla. Raise heat; bring to a boil, then turn heat to low again. Partially cover pan. Adjust heat so that it simmers steadily.
• Cook for at least one hour, stirring every 15 minutes. Do not let the bottom burn. If it becomes too thick, add water of about 1/2 cup or so at a time. Cook until meat is very tender.