Best Fiery Avocado Green Curry And Shrimp Carb Redo Recipes

Green Curry with Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

4 tablespoons peanut oil
1 pound 16/20-count shrimp, deveined and shells removed
1 small yellow onion, sliced thin
1 jalapeno, sliced thin
Kosher salt
2 to 3 tablespoons Thai green curry paste
1/2 cup chicken stock
One 15-ounce can coconut milk
2 teaspoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 tablespoon fresh basil leaves, sliced thin
1 tablespoon fresh mint leaves, sliced thin
1/4 cup roasted salted peanuts, roughly chopped
Steamed rice, for serving

Steps:

Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.

Green Curry Vegetables image

Provided by Valerie Bertinelli

Categories side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
2 cups small broccoli florets (1 small crown)
2 cups small yellow cauliflower florets (1/2 head)
2 cups sugar snap peas (6 ounces)
1 tablespoon canola oil
1/4 cup thinly sliced scallions, white and light green parts only, plus dark green part, thinly sliced, for garnish
1 tablespoon minced garlic (2 to 3 cloves)
1 tablespoon finely grated fresh ginger (a 2-inch knob)
One 13.5-ounce can coconut milk
1 to 2 tablespoons green curry paste
1 cup shredded carrots
2 cups finely shredded Napa cabbage
3 tablespoons fresh lime juice (1 1/2 limes)
1 large avocado, cut into 1/2-inch pieces

Steps:

Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath.
Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside.
Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables.
Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes.
To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature.

Fiery Avocado Red Curry and Shrimp image

Provided by chef1aB

Categories Curries

Time 15m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons red curry paste
1 cup red bell pepper, cut into 1-inch square pieces
1 cup fresh green beans, trimmed and sliced into 1-inch pieces
1 cup sliced red onion
1 1/4 cups unsweetened coconut milk, canned
1 teaspoon fish sauce
1/8 teaspoon salt
1/4 teaspoon sugar
2 ripe avocados, from mexico pitted peeled and cubed
1 lb medium raw shrimp, peeled and deveined, tail-off
3 tablespoons sliced sweet basil or 3 tablespoons Thai basil
4 cups cooked jasmine rice

Steps:

Heat oil in a large sauté pan over medium-high heat. Add red curry paste; cook and stir about 15 seconds. Add red bell peppers, green beans, and red onions. Cook and stir, about 2 minutes. Stir in coconut milk, fish sauce, salt, and sugar, bring to a boil. Cover pan with lid and simmer over low-medium heat, about 8-10 minutes until vegetables are tender but firm. Uncover pan and stir in avocados and shrimp. Cover pan with lid once again and cook until shrimp is cooked all the way through, about 2 minutes. Remove pan from heat. Stir in basil leaves just before serving. Serve with rice.