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 :
MY FAVORITE THAI RED SHRIMP CURRY
This is my personal favorite shrimp curry. I just adore red curry with shrimp. Another quick and easy to make dish, that never disappoints. I use colossal sized shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellophane noodles. You may substitute...
Provided by Baby Kato
Categories Seafood
Time 20m
Number Of Ingredients 16
Steps:
- 1. In a wok or large skillet, heat the oil and fry the shallots, galanga root, garlic and curry paste for 2 minutes.
- 2. Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots.
- 3. Bring to a boil, then reduce heat and simmer 3 minutes.
- 4. Next add the shrimp and simmer for 4 - 5 minutes.
- 5. Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
MY FAVORITE THAI RED SHRIMP CURRY
This is my personal favorite curry. I adore red curry with shrimp. I have changed this dish to suit my taste buds. Another quick and easy to make dish, that never disappoints. I use collasal shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellaphane noodles.
Provided by Baby Kato
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
- Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
- Next add the shrimp and simmer for 4 - 5 minutes.
- Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
THAI RED CURRY SHRIMP
Make and share this Thai Red Curry Shrimp recipe from Food.com.
Provided by mplsgirl
Categories Asian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse shrimp. Cut one pepper into rings, then mash with a mortar and pestle to form a paste. Cut oher pepper into thin strips.
- Heat 2/3 cup coconut milk in a skillet over high heat. When it is almost boiling, spoon out 1 tablespoon and reserve. Reduce remaining cream for a few minutes until it's think and bubbly. Add curry paste and stir over med-high heat for a few minutes, until mixture is thick.
- Increse heat to high and add remaining coconut milk, stirring well. Add sugar. Add shrimp and stir frequently for about 5 minutes.
- Stir in crushed chilies and lime leaves. Stir about 30 seconds and then add basil leaves and strips of pepper. Stir well to wilt basil, then turn off heat.
- Transfer to serving dish and dribble remaining coconut milk over top. Serve with rice.
Nutrition Facts : Calories 282.6, Fat 15.2, SaturatedFat 12, Cholesterol 172.8, Sodium 207.3, Carbohydrate 11.9, Fiber 2.4, Sugar 7.8, Protein 25.8
THAI SHRIMP CURRY
This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce
Provided by Galley Wench
Categories Thai
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large wok or saute pan, heat the oil over medium-high heat.
- Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
- Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
- Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
- Simmer until thickened slightly, about 2 minutes.
- Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
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THAI RED SHRIMP CURRY RECIPE - MASALA HERB
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4.8/5 (5)Calories 172 per servingCategory Main Course
- Add the ginger & garlic including the Thai red curry paste and stir-fry so that the aroma is released free with the heating process.
- Next, add the cleaned shrimps and stir fry as well so that all the shrimps are covered with the paste.
THAI RED CURRY SHRIMP RECIPE | MYRECIPES
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4.5/5 (40)Calories 330 per serving
- Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
- Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.
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