Thai Red Curry Seafood Recipe

Thai Shrimp Red Curry Recipe With Vegetables Spices …

WEBJan 13, 2020 · Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until …

Rating: 4.9/5(15)
1. Begin by making the rice. Bring the water to a boil in a medium saucepan (that has a lid). Once boiling, add the rice, cardamom pods, star ansie pods, and salt. Stir to combine. Cover and reduce heat to medium-low. Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. Fluff with a fork and discard cardamom and star anise pods.
2. While the rice is cooking, make the curry. Heat a large, deep skillet over medium-high heat. Add the coconut oil. Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 seconds to 1 minute, or until fragrant. Add the scallions and shallot and sauté for another 2 minutes. Add the curry paste and cook for an additional 1-2 minutes, stirring constantly to prevent it from burning.
3. Add the coconut milk, salt, and pepper. Increase heat to high and bring to a boil. Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking.
4. Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, soy sauce, and chopped cilantro. Season to taste with additional salt and pepper if desired. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. Serve with lime wedges.

Preview

See Also:

Show details

Thai Red Shrimp Curry The Stay At Home Chef

WEBApr 29, 2019 · Cover with plastic wrap and refrigerate for 10-15 minutes. While the shrimp is marinating, heat the coconut oil in a medium size …

1. In a small bowl, toss together the shrimp with salt, pepper, paprika and lime juice. Cover with plastic wrap and refrigerate for 10-15 minutes.
2. While the shrimp is marinating, heat the coconut oil in a medium size skillet for 1-2 minutes. Add the onion and bell pepper and cook for 2 or 3 minutes until the onion softens and becomes translucent. Add the garlic, fresh ginger, red curry paste, paprika, turmeric and coriander. Stir and cook for another minute.
3. Add the tomato juice and coconut milk, stir and bring to a boil over medium heat. Cook for about 5 minutes stirring occasionally. Add the marinated shrimp and cook for another 2 minutes or until the shrimp is pink and cooked through.
4. Serve over rice and top with cilantro.

Preview

See Also: Shrimp RecipesShow details

Easy Thai Red Curry Shrimp Wok & Skillet

WEBOct 8, 2016 · Instructions. Heat up cooking oil in a wok or large pan. Saute onion and garlic over medium heat. As soon as the onion starts to turn …

1. Heat up cooking oil in a wok or large pan.
2. Saute onion and garlic over medium heat.
3. As soon as the onion starts to turn translucent, add red curry paste. Saute the paste for a few seconds.
4. Add coconut milk and stir well. Allow the curry to simmer but stir occasionally to keep it from burning. It will start to thicken up quickly.

Preview

See Also: Shrimp RecipesShow details