Thaiseafoodcurryovercoconutjasminerice Recipes

COCONUT CURRY JASMINE RICE

Steps:

• Melt butter in a medium saucepan.
• Add onion, and sauté until tender.
• Add curry powder and rice; cook 2 minutes.
• Stir in remaining ingredients.
• Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
• *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.

THAI SEAFOOD CURRY OVER COCONUT JASMINE RICE

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.