GROUND PORK AND SHRIMP IN COCONUT MILK
**Freezer Friendly recipe. Freeze in individual portions in freezer bags. I added fresh cilantro once before serving because I had it on hand. Fabulous. I have a lot to say about this little recipe. First it is ugly, really ugly. A totally white dish. It does taste fabulous. Do not omit the garnish, it adds color and the flavors are important. This recipe was a great solution to a "Costco" dilema I encountered. I buy boneless pork chops in bulk at Costco and needed some easy recipes other than traditional pork chops. I found this recipe in Mark Bittmans "The Best Recipes in the World" and of course adapted it to my needs. It takes about 15 minutes max to make. Love that! What I especially like, is that I learned to grind my own meat in my food processor. You simply cut the pork into chunks (1 - 2 inches) and put them in the processor. Pulse on and off until it's ground. I thought it would be a big gooey mess, but it worked perfectly! The original recipe call for 1/2 pound of uncooked shrimp, peeled and chopped. I just substituted cooked bay shrimp and add them at the end. (You could certainly leave out the shrimp). I also worried about the pork being cooked through, but becuase it was ground it only took a few minutes!! Nam Pla is an Asian fish sauce made from Anchovies. It is like a light soy sauce.
Provided by Mrs Goodall
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Start Rice cooking, this takes 3 times as long as cooking the sauce.
- Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
- Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 - 5 minutes.
- Take pan off of stove and add shrimp.
- Stir in the nam pla fish sauce, then salt and pepper to taste.
- Serve over rice; garnish with onions, cilantro and mint.
SHRIMP IN COCONUT MILK
Steps:
- Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
- Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
CURRIED SHRIMP WITH COCONUT MILK
Steps:
- Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.
PORK (OR CHICKEN) STEWED IN COCONUT MILK
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put oil in a large deep skillet or casserole that can later be covered; turn heat to medium-high. Brown pork on all sides, turning as necessary, and adjusting heat so the meat browns but does not burn. This will take about 20 minutes. Season it with a little salt and pepper.
- When the pork is just about browned, add shallots, chilies and ginger; brown a bit, then add about 2 cups coconut milk and the nam pla. Bring to boil, cover, and adjust heat for a steady simmer. Cook, turning occasionally, for at least 90 minutes, or until the pork is tender; add additional coconut milk if mixture dries out.
- When the pork is tender, remove to a platter. Stir lime juice into sauce; taste, and adjust seasoning, adding more chili, nam pla or lime juice as necessary. Carve meat, and serve it with sauce.
Nutrition Facts : @context http, Calories 828, UnsaturatedFat 19 grams, Carbohydrate 26 grams, Fat 66 grams, Fiber 4 grams, Protein 40 grams, SaturatedFat 42 grams, Sodium 1149 milligrams, Sugar 8 grams, TransFat 0 grams
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
MINCED PORK AND SHRIMP IN COCONUT MILK
Steps:
- Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
- Stir in the pork and adjust the heat so the mixture simmers steadily. A minute later, add the shrimp. Cook, stirring, until both pork and shrimp are cooked through, about 3 minutes more.
- Stir in the nam pla, then salt and pepper if necessary. Remove from the heat and transfer to a serving bowl; garnish with the scallions, cilantro, and mint, and serve.
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