Thai Shrimp Curry With Chopped Lettuce And Basil Lime Couscous Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI SHRIMP CURRY



Thai Shrimp Curry image

In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 4 - 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
⅓ cup thinly sliced scallions, white and green parts, from 4-5 scallions
2 cloves garlic, minced
2½ tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
¼ cup water
2 tablespoons fish sauce
1 tablespoon dark or light brown sugar
2 pounds large, extra large (26-30 per lb) or jumbo (21-25 per lb) shrimp, peeled and deveined (see note), thawed if frozen
Juice of 1 lime (about 2 tablespoons), plus more lime wedges for serving
¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
  • Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.

Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg

THAI SHRIMP CURRY



Thai Shrimp Curry image

Categories     Shellfish     Tomato     Stir-Fry     Low Carb     Quick & Easy     Lunch     Shrimp     Winter     Boil     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

1 tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)*
2 teaspoons sugar
1 cup diced plum tomatoes
2 pounds uncooked large shrimp, peeled, deveined
Chopped fresh cilantro
Lime wedges

Steps:

  • Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

THAI BASIL SHRIMP



Thai Basil Shrimp image

Thai Basil Shrimp is a sumptuous dish that shouldn't be missed by any ardent Thai lover, and a perfect introduction to authentic Thai street food.

Provided by Darlene Schmidt

Categories     Dinner     Lunch     Entree

Time 30m

Yield 2

Number Of Ingredients 21

For the Sauce:
4 garlic cloves (minced)
3 spring onions (sliced)
1 to 2 pieces galangal (thumb-size or ginger, matchsticks or grated)
1 to 2 fresh red chilies, sliced, to taste
6 to 8 makrut lime leaves , snipped into strips with scissors
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce (regular)
1 teaspoon soy sauce (dark or substitute 1/2 tablespoon regular soy sauce)
1 to 2 teaspoon sugar (brown)
For the Shrimp:
15 to 18 shrimp (medium to large, shells removed, tails may be left on)
2 bell peppers (1 red, 1 green, chopped into bite-size strips)
1 onion (small chopped or cut into thin wedges)
1 cup basil (fresh lightly pressed down)
1 to 2 tablespoons vegetable oil
1 to 2 tablespoons of wine (white or white cooking wine )
1/4 cup coconut milk
Optional Garnish : eggs (1 per person)

Steps:

  • Gather the ingredients.
  • Cut the stem portion from the lime leaves to remove and discard.
  • Place the lime leaves along with all other sauce ingredients in a food processor or chopper. Process well to form an aromatic paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
  • Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat. Add the onion and bell peppers and cook for 2 to 3 minutes, adding 1 to 2 tablespoons white wine as you go.
  • Add the shrimp , stir-fry sauce and extra tablespoon of oil, if needed. Stir-fry 3 minutes, until shrimp are pink and plump.
  • Turn down heat to low and fold in 1/3 cup chopped basil. Add the coconut milk a little at a time, taste-testing as you go (some people like this dish with coconut milk, and others prefer the more potent version without).
  • Taste-test for salt and spice, adding more fish sauce if not flavorful or salty enough, or more lime juice if too salty. Add more coconut milk if too spicy.
  • To serve it the way they do in Thailand, simply fry an egg in a little vegetable oil and lightly salt it.
  • Tilt shrimp onto the plate. Add a generous topping of chopped fresh basil , and serve with Thai jasmine rice , topped with the fried eggs, if using. Often this dish is also accompanied with cucumber slices.

Nutrition Facts : Calories 473 kcal, Carbohydrate 27 g, Cholesterol 95 mg, Fiber 4 g, Protein 17 g, SaturatedFat 8 g, Sodium 2879 mg, Sugar 11 g, Fat 35 g, ServingSize serves 2, UnsaturatedFat 0 g

THAI SHRIMP CURRY WITH A KICK



Thai Shrimp Curry with a Kick image

Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!

Provided by Kim's Cooking Now

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 30m

Yield 4

Number Of Ingredients 18

24 uncooked large shrimp, peeled and deveined
¼ teaspoon salt
⅛ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
½ cup finely diced red onion
3 cloves garlic, minced
2 teaspoons freshly grated gingerroot
1 lime, juiced
1 (8 ounce) package sliced fresh mushrooms
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 cup chicken broth
¼ teaspoon crushed red pepper flakes
1 (14 ounce) can coconut milk
1 tablespoon fish sauce
8 leaves Thai basil, chopped
1 teaspoon curry powder
¼ cup chopped fresh cilantro
1 lime, quartered

Steps:

  • Sprinkle shrimp with salt and cayenne pepper.
  • Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
  • Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
  • Serve with a lime wedge and garnish with cilantro, if desired.

Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g

EASY THAI SHRIMP CURRY



Easy Thai Shrimp Curry image

This easy Thai shrimp curry recipe is quick, simple, and there's plenty of sauce for the rice! Ready in less than half an hour.

Provided by Natasha Bull

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 pound medium shrimp (thawed, peeled, can remove tails if desired)
1/2 tablespoon olive oil
1/2 medium onion (chopped)
3 cloves garlic (minced)
3 heaped tablespoons Thai red curry paste
1 cup chicken broth
1/2 tablespoon fish sauce
1 (13.5 fluid ounces) can full-fat coconut milk
1/2 red bell pepper (chopped)
Lime juice (to taste)
Salt & pepper (to taste)
1 small handful fresh cilantro (chopped)
1 small handful fresh basil (chopped)
Scallions (chopped, to taste)

Steps:

  • If you want to serve this recipe with rice, I suggest getting the rice going prior to starting the curry.
  • Add the oil and onion to a soup pot over medium-high heat. Sauté the onion for 5 minutes.
  • Stir in the garlic and curry paste and cook for 30 seconds.
  • Add the chicken broth and fish sauce. Let it come to a boil and cook for a couple of minutes.
  • Reduce the heat and stir in the coconut milk.
  • Add the shrimp and red pepper. Let the soup simmer gently (don't let it reach a crazy boil) for 5 minutes or until the shrimp are cooked through.
  • Add lime juice to taste (I used 1/2 a lime) and salt & pepper as needed.
  • Add the cilantro, basil, and scallions prior to serving. Serve over rice (I love jasmine rice).

Nutrition Facts : Calories 336 kcal, Carbohydrate 6 g, Protein 26 g, Fat 24 g, SaturatedFat 19 g, Cholesterol 286 mg, Sodium 1287 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP IN THAI COCONUT CURRY SAUCE



Shrimp In Thai Coconut Curry Sauce image

Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!

Provided by Heidi

Categories     Main Course

Time 30m

Number Of Ingredients 20

1 pound jumbo shrimp (, shell and tail on)
4 tablespoons vegetable oil (, divided)
2 cloves garlic (, minced or pressed)
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 onion (, peeled and sliced)
1/2 red bell pepper (, seeded and sliced)
1/2 orange bell pepper (, seeded and sliced)
1/2 yellow bell pepper (seeded and sliced)
1 cup coconut milk
4-6 tablespoons high quality fish sauce (, start with 4 tablespoons and add more to taste)
2 tablespoons peanut butter
2 tablespoons red curry paste
2 tablespoons lime juice (, about 1/2 large lime, juiced)
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves (, chopped)
2 tablespoons cilantro (, chopped)
1 green onion (, chopped)
Red jalapeno pepper (, thinly sliced (optional))

Steps:

  • Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
  • Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
  • Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
  • In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
  • Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
  • Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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!

THAI SHRIMP CURRY WITH CHOPPED LETTUCE AND BASIL-LIME COUSCOUS



Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 tablespoons vegetable or other light oil, eyeball it
1 1/2 pounds large shrimp, peeled and deveined with tails removed
6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced
3 cloves garlic, grated or finely chopped
1-inch ginger root, peeled and grated or finely chopped
4 scallions, chopped into 1-inch pieces, whites and greens
Salt and pepper
2 tablespoons mild or hot red curry paste
2 roasted red peppers, sliced
1 cup "light" or unsweetened coconut milk
1 cup frozen peas
1 1/2 cups chicken stock
1 tablespoon butter
1 lime, zested and juiced
1 1/2 cups couscous
1 cup shredded fresh basil leaves
2 cups chopped iceberg lettuce, 1/2 small head
1/2 cup chopped peanuts, for garnish

Steps:

  • Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.
  • In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
  • Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry shrimp. Garnish with chopped peanuts.

More about "thai shrimp curry with chopped lettuce and basil lime couscous recipes"

THAI SHRIMP AND BASIL CURRY | RACHAEL RAY IN SEASON
thai-shrimp-and-basil-curry-rachael-ray-in-season image
2014-09-25 Directions. Instructions Checklist. Step 1. In a large saucepan, heat the oil over medium-low. Add the broccoli and bell pepper; season with salt …
From rachaelraymag.com
Total Time 25 mins


SHRIMP RECIPES FROM THE THAI KITCHEN - THE SPRUCE EATS

From thespruceeats.com
Author Darlene Schmidt
Published 2009-05-11
Estimated Reading Time 7 mins
  • Easy Stir-Fried Garlic Shrimp. Sumptuous, succulent shrimp easily stir-fried in a tangy Thai garlic sauce - and it takes only 15 minutes to make! Salty-sweet, garlicky, and a little spicy, it's classic Thai and makes a perfect dish to serve any night of the week.
  • Thai Shrimp Lettuce Wraps (great party food!) If you're looking for a deliciously different appetizer, try making up a platter of these Thai Shrimp Mini Lettuce Wraps!
  • Thai Shrimp Coconut Curry. This Thai Shrimp Coconut Curry is nothing less than fantastic! The curry sauce recipe is easy to make - just stir together with a few basic ingredients, or blend them up in a food processor, chopper, or blender.
  • Thai Lemon-Lime Shrimp. This Thai shrimp recipe features both lemon and lime flavors for the ultimate shrimp dish. And unlike most shrimp recipes, it doesn't contain a lot of cream or butter.
  • New Thai Sweet & Sour Stir-Fry Shrimp. This dish is fun to make and you'll find it makes an ordinary dinner into a culinary treat. Homemade sweet and sour dishes can be just as good - or better!
  • Thai Coconut Lime Shrimp (for the Oven or Grill) This simple recipe for Thai Coconut-Lime Shrimp/Prawns will be sure to please & delight all the seafood lovers at your table.
  • Stir-fried Thai Basil Shrimp. This Basil Shrimp is simple to make and will please anyone who is partial to Thai flavors. The dish comes together quickly and easily in the wok, and the stir-frying method keeps both the juiciness of the shrimp as well as the sweetness of the peppers in the dish, not to mention all of those wonderful nutrients!
  • Shrimp Pad Thai Salad. If you like Asian noodle salads, try this delicious Pad Thai Noodle Salad Recipe! Based on world-famous Pad Thai noodles, this salad features bold Thai flavors and an abundance of textures.
  • Easy Ginger-Garlic Shrimp (Grilled or Oven Recipe) For great Thai shrimp that's also a cinch to make, try this incredibly easy & delicious recipe. Medium to large shrimp/prawns are doused in a Thai ginger & garlic sauce, then either grilled or broiled just a few minutes for beautiful results.
  • Easy Chili-Garlic Shrimp. This wonderful Thai shrimp recipe is easy to make and superb for a party. Medium to jumbo shrimp are tossed in a spicy chili-garlic sauce, then broiled in the oven for just a few minutes.


THAI SHRIMP-HALIBUT CURRY RECIPE | BON APPéTIT
2011-03-07 Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 …
From bonappetit.com
4/5 (40)
Total Time 50 mins
Servings 4
  • Finely grate enough peel from 2 limes to measure 11/2 teaspoons. Squeeze enough juice from 2 limes to measure 2 tablespoons. Cut third lime into wedges.
  • Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, and minced ginger; sauté until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 11/2 teaspoons lime peel, and 2 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt and pepper. Gently stir in cilantro and basil; serve with lime wedges.


EASY THAI SHRIMP CURRY RECIPE - COOK WITH CAMPBELLS CANADA
2017-02-15 Cook and stir shrimp,peppers,and onion in heated oil in large non-stick skillet at medium-high heat until most of the shrimp just starts to turn pink – about 5 minutes. Stir in soup and curry paste. Heat to a boil. Reduce heat to low. Cover and simmer until shrimp is fully cooked and has turned pink - about 5 minutes,stirring occasionally.
From cookwithcampbells.ca
4/5 (4)
Calories 250
Servings 6
Calories 250 per serving


EASY THAI RECIPES | THAI SHRIMP LETTUCE WRAP | XTREMA ...
2018-06-11 Add 1 tablespoon or more of RED curry paste, stir to coat the shrimp, place the lid on and cook for 3 minutes; Remove from the heat, but keep the lid on until ready to be served. Wash the lettuce, and pat dry with paper towels. Garnish the sauce with sesame seeds, dry cilantro and/or Fresh cilantro, Thai basil or parsley and chopped green onions. Serve the …
From xtrema.com
Estimated Reading Time 1 min


THAI SHRIMP CURRY WITH CHOPPED LETTUCE AND BASIL-LIME ...
Save this Thai shrimp curry with chopped lettuce and basil-lime couscous recipe and more from Rachael Ray Make Your Own Take-Out Deck: More than 50 M.Y.O.T.O. Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


THAI GREEN CHICKEN CURRY {SERVED WITH A SPICY COUSCOUS PULAO}
2015-01-12 Thai basil – a small handful (I didn’t use it this time as I didn’t have any) Kaffir lime leaves – 1 tbsp, roughly chopped (I didn’t use it this time as I didn’t have any, and that’s why I added the juice of a whole lime) Water – as needed; For Thai green chicken curry, Oil – 1 1/2 tbsp; Red bell pepper – 1 small one, cut into strips (or use your favorite color bell pepper ...
From happyandharried.com


THAI SHRIMP CURRY RECIPE
Crecipe.com deliver fine selection of quality Thai shrimp curry recipes equipped with ratings, reviews and mixing tips. Get one of our Thai shrimp curry recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Raspberry and Cherry Pavlova Roll Crecipe.com If you want to make a tasty Raspberry and Cherry Pavlova Roll that excels …
From crecipe.com


EASY CURRY COUSCOUS RECIPE RECIPES RECIPE FOR SHRIMP
Squeeze tomatoes' juices into curry mixture, then drop in tomatoes and boil 3 minutes. Stir in couscous and peas. Scatter shrimp on top, in a single layer; return to a boil. Cover, reduce heat to medium, and simmer until shrimp are opaque and just cooked through, 5 to 7 minutes. Serve, with basil scattered on top and drizzled with oil.
From tfrecipes.com


THAI SHRIMP & CHICKEN CURRY WITH BASIL-LIME COUSCOUS
Borrowed from Rachel Ray's Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous... Here's my version... Thai Shrimp and Chicken Curry with Basil-Lime Couscous 2 tbsp oil (veggie or other light oil) 1.5 Ibs. large shrimp, peeled and deveined with tails removed boneless skinless chicken breast, cubed sliced mushrooms (Rachel suggests shittake... I used …
From foodblogme.blogspot.com


THAI SHRIMP CURRY WITH CHOPPED LETTUCE AND BASIL-LIME ...
Recipe of Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous ... food with ingredients, steps to cook and reviews and rating.
From crecipe.com


THAI SHRIMP CURRY WITH CHOPPED LETTUCE AND BASIL-LIME COUSCOUS
Feb 11, 2017 - Get Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous Recipe from Food Network
From pinterest.ca


COCONUT CURRY SHRIMP AND COUSCOUS RECIPES
THAI SHRIMP CURRY WITH CHOPPED LETTUCE AND BASIL-LIME COUSCOUS. Provided by Rachael Ray : Food Network. Categories main-dish. Time 30m. Yield 4 servings. Number Of Ingredients 18. Ingredients; 2 tablespoons vegetable or other light oil, eyeball it: 1 1/2 pounds large shrimp, peeled and deveined with tails removed: 6 ounces, about 1/3 pound, shiitake …
From tfrecipes.com


THAI SHRIMP CURRY WITH CHOPPED LETTUCE AND BASIL-LIME COUSCOUS
Thai Shrimp Curry with Chopped Lettuce and Basil-Lime Couscous Recipe courtesy Rachael Ray, 2007 See this recipe on air Wednesday May. 21 at 6:00 PM ET/PT. Show: 30 Minute Meals Episode: Thai Thai Again 2 tablespoons vegetable or other light oil, eyeball it 1 1/2 pounds large shrimp, peeled and deveined with tails removed
From favoritesrecipes.blogspot.com


Related Search