Shrimp:
Heat 3\" of
inute.
Stir in the curry paste, mixing well, and continue
qualivent is 1 cup and curry is 1/4 cup or
Note: These ingredients should be easy to find in a well-
r until softened slightly. Add curry paste; stir-fry for 1
Cook rice according to package directions.
In a medium saucepan, bring the coconut milk, broth, potatoes, brown sugar, fish sauce and curry paste to a boil. Reduce heat and simmer until the potatoes are fork-tender.
Stir in the bok choy and shrimp. Cook until bok choy is tender and shrimp are opaque in the center.
Remove to a serving bowl and garnish with the cilantro leaves. Serve with rice and lime wedges.
he onion softens. Add the curry paste and cook, stirring, until
Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.
Apply the mixture to the shrimp. Cover and refrigerate for at
o coat all of the shrimp. Or, mix everything in a
Heat the oil in a wok or large skillet on high heat. Stir-fry the curry paste for 2-3 mins, until fragrant.
Add the shrimp and stir-fry for 2-3 mins, until they change color. Add the vegetables and stir-fry for 1 min.
Stir in the coconut milk and bring to a boil. Reduce the heat to medium and simmer for 2-3 mins, stirring.
Season with lime juice, brown sugar and fish sauce to taste. Serve with rice noodles.
Heat 2 T. oil in skillet over high heat, sear shrimp for a few seconds, add salt and pepper; reduce heat to medium, add onion and peppers, saute until translucent; add garlic and saute 1-2 minute more.
Add tomatoes, coconut milk,curry, tamarind paste, salt & pepper, bring to a boil; then reduce to low for 6-8 minute.
Serve with rice or boiled potatoes.
Heat oil and saute onions over medium high heat.
Add curry paste and saute 1 minute.
Stir in sugar, saute 15 seconds.
Add shrimp, saute 3 minutes (or until done).
Stir in coconut milk and fish sauce and heat through.
Remove from heat and stir in green onions and basil.
epper and then place the shrimp in this dish and leave
br>Add green onions and curry paste; stir until fragrant, about
oconut milk.
Heat up curry sauce ingredients except cilantro over
Shell, devein, and butterfly the shrimp; give them a saltwater bath
about 15 minutes. Add the curry powder and continue cooking on
In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
Cool shrimp in the stock and then peel.
Reserve 4 cups of the stock. Set Aside.
Heat the reserved 4 cups of stock in a saucepan over high heat.
Stir in the green curry paste.
Add the mushrooms, carrot, green beans, and cabbage.
Bring to a boil then reduce heat and simmer until vegetables are just tender.
Stir in tamarind paste, sugar, and fish sauce.
Place some shrimp in a bowl and ladle in the soup.
minutes.
Add the curry paste, lemon juice and cook