THAI RED CURRY SHRIMP WITH JASMINE RICE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
- For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
- Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
- Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
- Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.
THAI SHRIMP & RICE SOUP
This gem comes from the Food Network Kitchens. It's simple, very quick to prepare and has the authentic flavors of Thai cooking. I hope you enjoy this simple, flavorful soup! *For the lemongrass stalk: Remove the tough outer layers of the lemongrass stalk (usually 2 or 3 pieces) ; cut off the root end; place your knife flat against the root end and trim stalk; slice the stalk starting at the bottom and moving up until it becomes too tough and woody.*
Provided by LifeIsGood
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- *You can chop the lemongrass (see the how-to in the recipe description) and cilantro as the chicken broth simmers*.
- Put the chicken broth, sriracha sauce, celery and carrot in a med. saucepan and bring to a simmer.
- Add the lemongrass, fish sauce, sugar and and simmer another good 5 minutes or so.
- Stir in the shrimp and rice and simmer just until the shrimp are pink and opaque, about 2-3 minutes more.
- Pull the saucepan off of the heat and stir in the lemon juice and cilantro.
- Ladle the soup into warm bowls and enjoy!
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