Thai Seafood Curry Over Coconut Jasmine Rice Recipes

THAI SEAFOOD CURRY OVER COCONUT JASMINE RICE

Thai Seafood Curry over Coconut Jasmine Rice image

This is a simple and fairly authentic tasting curry. If you aren't able to get grouper or prefer a less expensive alternative, you may substitute halibut, haddock, tilapia, or other firm white fish.

Provided by Chandra M

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 garlic cloves, minced
3 tablespoons mae ploy green curry paste (to taste)
1/2 lb shrimp, peeled & deveined (I prefer 16-20s so they are not overdone)
1/2 lb scallops (either sea or bay scallops will work, but I prefer sea)
1/2 lb grouper, cut in bite size pieces
1 cup light coconut milk (about 1/2 can)
2 tablespoons fish sauce (AKA Nam Pla)
1 medium red pepper, cut in thin strips
10 snake beans, cut in 2-3-inch pieces or 1/2 lb green beans, trimmed
2 medium carrots, sliced into flowers (see below for instructions)
1 stalk lemongrass, cut in 1-inch pieces
1/2 cup basil leaves
1 1/2 cups jasmine rice
1 1/2 cups water
3/4 cup light coconut milk

Steps:

To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
Repeat this 3-4 times per carrot piece.
Slice into 1/4-1/2" thick 'flowers' to finish.
In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
Do not remove lid or stir while cooking.
Heat the oils in a wok or large skillet over medium high heat.
Add the garlic and curry paste and saute until fragrant (about 3 minutes).
Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
Add all remaining ingredients and simmer covered for 3-5 minutes.
Remove lemongrass and serve over jasmine coconut rice.

Nutrition Facts : Calories 507.7, Fat 12.2, SaturatedFat 1.8, Cholesterol 106.1, Sodium 1311, Carbohydrate 64.8, Fiber 3.6, Sugar 3.1, Protein 31.8

THAI SHRIMP CURRY

Thai Shrimp Curry image

Provided by Food Network

Categories main-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 48

Ingredients

2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
2 tablespoons peanut oil
1/2 cup chopped shallots
1 large red bell pepper, cut into strips
2 medium carrots, trimmed and shredded
2 teaspoons minced garlic
3 tablespoons Thai Red Curry Paste, recipe follows
2 tablespoons fish sauce
2 teaspoons palm sugar or light brown sugar
1 (14-ounce) can coconut milk
1 pound medium shrimp, peeled and deveined
3 tablespoons chopped Thai basil leaves
3 tablespoons chopped fresh cilantro leaves
Cooked jasmine rice, accompaniment
Sprigs fresh cilantro, garnish
12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
1 tablespoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup chopped shallots
1/4 cup chopped garlic
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
3 tablespoons peeled and chopped fresh ginger root, or galanga
2 tablespoons chopped cilantro stems
2 teaspoons chopped lime zest, preferably Kaffir lime
1 teaspoon shrimp paste
12 dry Thai chili peppers or other small red peppers, seeded and soaked in warm water 30 minutes
1 tablespoon coriander seeds
1/2 teaspoon black peppercorns
1/2 cup chopped shallots
1/4 cup chopped garlic
3 stalks lemon grass, tough outer leaves and tops removed, tender stalks minced
3 tablespoons peeled and chopped fresh ginger root, or galanga
2 tablespoons chopped cilantro stems
2 teaspoons chopped lime zest, preferably Kaffir lime
1 teaspoon shrimp paste

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.
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.
In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
Drain the chiles, reserving the liquid, and roughly chop.
In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
Drain the chiles, reserving the liquid, and roughly chop.
In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

SEAFOOD THAI CURRY

Seafood Thai Curry image

One of our favorite regular dishes. This authentic Thai red curry has an exotic flavor. It is probably going to be very spicy for most people.

Provided by Poison_Ivy

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb mixed seafood
1 lb shrimp (peeled)
1/2 teaspoon ginger
4 red chilies
7 ounces thick coconut milk
1 teaspoon fresh garlic
1 teaspoon finely shredded lemongrass
1/2 teaspoon coriander seed (ground)
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
4 ounces red curry paste

Steps:

Fry mixed seafood until 90% cooked.
Meanwhile, fry shrimps in another saucepan until 90% cooked.
Season all seafood with salt.
Mince and mash the ginger.
Warm curry paste and pour in coconut milk.
Cook sauce with seafood, shrimp.
Add all seasoning and spices and simmer for 5 minutes.
Use the remaining coconut milk in the can to cook with rice or make dessert.

Nutrition Facts : Calories 243.1, Fat 11.5, SaturatedFat 8.5, Cholesterol 172.8, Sodium 199, Carbohydrate 10.3, Fiber 2, Sugar 5.7, Protein 25.5

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