Sauteed Shrimp With Thai Spiced Eggplant And Thai Red Curry Sauce Recipes

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THAI RED CURRY CHICKEN AND EGGPLANT (AUBERGINE)



Thai Red Curry Chicken and Eggplant (Aubergine) image

Make and share this Thai Red Curry Chicken and Eggplant (Aubergine) recipe from Food.com.

Provided by Elmotoo

Categories     Curries

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can coconut milk or 1 (14 ounce) can coconut cream
3 tablespoons red curry paste
1 lb boneless skinless chicken thighs, cubed
2 -3 Japanese eggplants or 2 Japanese eggplants, cut into 1 inch chunks
2 tablespoons fish sauce
4 kaffir lime leaves, torn into pieces
1/2 lime, juice of
2 fresh red chilies, cut into very thin strips
1/2 cup Thai basil or 1/2 cup sweet basil, chopped

Steps:

  • Heat a heavy saute pan over medium high heat.
  • Add 1/4 can of the thicker coconut milk.
  • When it bubbles, add curry paste and cook for 2 minutes, stirring constantly.
  • Add additional 1/4 can of the thicker coconut milk and cook for 5- 8 minutes, until the oil begins to separate.
  • Add chicken and stir to coat well.
  • Cook for about 4 minutes until the chicken has changed color and firmed up.
  • Add remaining coconut milk, bring to a boil, add eggplant and cook at a simmer, covered until chicken and eggplant are completely cooked.
  • Stir in fish sauce and lime leaves.
  • Cook at a low simmer for 5 minutes.
  • Just before serving, stir in lime juice, chiles and basil.

SIMPLE SHRIMP, COCONUT AND EGGPLANT CURRY



Simple Shrimp, Coconut and Eggplant Curry image

I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!

Provided by Amelia Freer

Categories     HarperCollins     Dinner     Curry     Shrimp     Coconut     Eggplant     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 17

Coconut oil
1 onion, chopped
2 cloves garlic, finely grated
Thumb-sized piece fresh ginger, peeled and grated
1 red or green chili, deseeded (if you like) and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
Sea salt
Freshly ground black pepper
1 eggplant, grated or finely sliced
1/4 pound cherry tomatoes, cut in half
1 1/4 cups vegetable stock
1 cup coconut milk
1/2 pound raw tiger shrimp, peeled
1 large handful baby spinach

Steps:

  • Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
  • Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
  • Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.

THAI CURRY CREAM



Thai Curry Cream image

Provided by Food Network

Categories     main-dish

Yield 1 1/2 cups

Number Of Ingredients 13

1/3 cup chopped green onion
1 tablespoon chopped garlic
1 cup chopped mushrooms (crimini or shiitake preferred)
1 tablespoon chopped fresh ginger
2 tablespoons olive oil
2 to 3 tablespoons Thai curry paste
2 cups rich shellfish stock (see note below)
3/4 cup dry white wine
1 1/2 cups plus 2 tablespoons coconut milk (Mae Ploy brand preferred)
1/2 cup heavy cream
1 teaspoon finely grated lime zest
2 teaspoons fresh lime juice (or to taste)
Salt and freshly ground white pepper

Steps:

  • Saute green onion, garlic, mushrooms and ginger with the olive oil in a large saucepan over moderate heat until just beginning to color. Stir in curry paste and continue to cook and stir for 2 minutes more. Add stock, wine and 1 1/2 cups of the coconut milk and reduce over high heat by half (approximately 5 to 7 minutes minutes). Add cream and reduce to a light sauce consistency. Strain carefully pressing down on the solids and return to the saucepan. Stir in lime zest, juice, remaining 2 tablespoons of coconut milk and season to taste with salt and pepper. Keep warm.
  • Note: Shellfish stock can be easily made by simmering raw shrimp shells (which hopefully you've saved in the freezer after you've peeled raw shrimp) with chicken stock and a splash or white wine for 5 to10 minutes. Alternately you can add a bit of shrimp paste (available in jars in Asian markets) or dried shrimp (available in Hispanic or Asian markets) to flavor the basic chicken stock. Don't ever use bottled clam juice!

EGGPLANT IN CURRY-COCONUT SAUCE



Eggplant In Curry-Coconut Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 23

1/2 cup ghee, recipe follows
1 yellow onion, chopped
1 tablespoon curry powder, recipe follows
1 cup unsalted cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 baby eggplants
1 cinnamon stick
1 dried red chile
Salt
1/2 lemon, juiced
Mint leaves, for garnish
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric

Steps:

  • Heat 1/4 cup of the ghee in a large pot over medium flame, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth. Bring up to a simmer and cook for 15 to 20 minutes. In the meantime, prepare the eggplant.
  • Cut the eggplant into chunks. Heat the remaining 1/4 cup of ghee in a deep skillet or Dutch oven and add the eggplant. Cook and stir until the eggplant gets charred and sticky.
  • Puree the coconut sauce with a handheld blender, until it's pretty smooth. Pour the sauce over the eggplant and toss in the cinnamon stick and chile. Season with salt, to taste, and simmer for 15 minutes until thick. Give a squeeze of lemon to brighten the flavor, garnish with mint leaves, and serve with steamed basmati rice and/or flat bread.
  • Put the butter in a heavy saucepan over moderate heat, swirl the pot around to ensure that it melts slowly and does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Yield: 1 1/2 cups
  • Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month.

SAUTEED SHRIMP WITH THAI SPICED EGGPLANT AND THAI RED CURRY SAUCE



Sauteed Shrimp with Thai Spiced Eggplant and Thai Red Curry Sauce image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 36

2 tablespoons cooking oil
2 tablespoons butter
12 large shrimp, peeled, deveined, tail on
Salt and freshly ground pepper
Thai Spiced Eggplant, heated, recipe follows
Thai Red Curry Sauce, heated, recipe follows
Basil leaves, chiffonade
2 tablespoons peanut oil
4-inch piece ginger skin on, sliced and smashed
1 large lemon grass, white part only, about 4-inch piece, smashed
1 (2-inch) piece galangal, peeled and chopped
2 dried red Thai chiles
2 teaspoons cumin powder
1 teaspoon sweet paprika
2 teaspoons red Thai curry paste
1/4 cup tomato concassee
2 cups unsweetened coconut milk
2 to 3 tablespoons lime juice
2 to 3 tablespoons fish sauce
1/2 cup Kaffir lime leaves
1 cup Thai basil leaves
Salt and sugar, to taste
1 Globe eggplant, or 4 Chinese eggplants
2 tablespoons peanut oil, divided
1 tablespoon butter
1 teaspoon minced jalapeno
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon minced white onion
1/4 cup tomato concasse
1 teaspoon sugar
1/2 tablespoon cumin powder
1/2 tablespoon coriander powder
Salt and ground black pepper
1 tablespoon chiffonade cilantro
1 tablespoon chiffonade Thai basil

Steps:

  • In a large saute pan, over high heat combine the oil and butter. Saute the shrimp until they are just pink, about 3 to 4 minutes, and season with salt and pepper. To serve, place 1/4 cup of the Thai Spiced Eggplant in the center of a plate. Arrange 3 of the sauteed shrimp on top and nap with 1/4 cup of the sauce. Garnish with chiffonade of basil leaves.
  • In a medium saucepan, over high heat, add the peanut oil and stir fry the ginger, lemon grass and galangal. Cook until glossy and aromatic, stirring constantly, about 2 minutes. Add the Thai chiles and stir-fry another 30 seconds. Add the cumin, paprika, red Thai curry paste and tomato. Cook another 1 to 2 minutes, stirring constantly. Deglaze the saucepan with coconut milk and bring mixture to a boil. Lower heat to a simmer, add the lime juice, fish sauce, lime leaves and basil. Allow to simmer for 10 minutes and reduce slightly.
  • Season, to taste, with salt and sugar. Remove from heat and steep for 20 minutes. Strain and use as needed.
  • Preheat a grill. With a fork, poke eggplant several times. Rub with 1 tablespoon of peanut oil. Grill until completely tender. Remove pulp from the charred skin and roughly chop the pulp.
  • In a medium saute pan, heat the remaining 1 tablespoon peanut oil and butter. Over medium heat, saute the jalapeno, garlic, ginger, and onion until glossy and aromatic, about 2 minutes. Add the tomato and eggplant pulp. Stir until well blended. Add the sugar, cumin, and coriander. Season, to taste, with salt and pepper. Cook over low heat for about 15 minutes, stirring occasionally.
  • Taste and correct seasoning with salt and pepper. Turn off heat and stir in cilantro and Thai basil. Use as needed.

THAI RED CURRY MUSSELS



Thai Red Curry Mussels image

Provided by Bobby Flay

Categories     appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 10

2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai red curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 1/2 pounds mussels, debearded and scrubbed
2 tablespoons chopped fresh cilantro stems, plus 2 tablespoons chopped fresh cilantro leaves
4 tablespoons chopped Thai basil or Italian basil leaves

Steps:

  • Heat grill to high. Heat the oil in a heavy Dutch oven on the grates of the grill until shimmering. Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking. Add the mussels, cover the pot, and let steam until opened. During the last minute of cooking, add the cilantro and basil. Serve from Dutch oven into individual bowls, discarding the lemongrass.

CLAMS AND MUSSELS IN THAI CURRY SAUCE



Clams and Mussels in Thai Curry Sauce image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 3-inch piece ginger, peeled and finely chopped
3 cloves garlic, finely chopped
1 to 2 Thai chile peppers or jalapenos, seeded and chopped
2 tablespoons Thai red curry paste
1/2 cup ketchup
Juice of 2 limes, plus lime wedges for serving
16 littleneck clams, scrubbed
1 3/4 pounds mussels, scrubbed
1 small red bell pepper, cut into thin strips
3/4 cup fresh cilantro
3/4 cup fresh basil
Crusty bread, for serving (optional)

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the ginger, garlic and chiles and stir-fry until fragrant, 1 to 2 minutes. Add the curry paste and ketchup and fry until slightly browned, 3 to 4 more minutes. Add the lime juice and 3 cups water, cover and bring to a boil. Add the clams; cover and steam until they open slightly, about 3 minutes. Add the mussels; cover and steam until they open slightly, 3 to 4 minutes. Stir in the bell pepper and half of the cilantro and basil. Cook, covered, until the pepper is crisp-tender, about 2 minutes. Transfer the clams and mussels to serving bowls and ladle the broth on top. Sprinkle with the remaining cilantro and basil and garnish with lime. Serve with crusty bread, if desired.

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