Best Vegetables With Dried Shrimp And Coconut Milk Recipes

Shrimp and Vegetable Yellow Curry image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 13.5-ounce cans coconut milk (about 3 1/4 cups)
1/4 cup yellow curry paste (such as Mae Ploy)
1 cup low-sodium chicken broth or clam juice
1 medium carrot, sliced into 1/4-inch-thick rounds
1 small red bell pepper, chopped into 1/4-inch pieces
1 small onion, chopped
1 15-ounce can baby corn, drained and rinsed, cut into pieces
5 sprigs Thai basil, with stems (or regular basil)
1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced
3 kaffir lime leaves (or the zest of 1 lime)
1 1/2 tablespoons fish sauce
4 cups canola oil or safflower oil
8 ounces fresh thin rice noodles
1 pound medium shrimp, peeled and deveined
4 ounces snap peas, halved
1/4 cup chopped fresh cilantro leaves
1/4 cup lightly salted peanuts, chopped

Steps:

In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.

Vegetables with Dried Shrimp and Coconut Milk image

Yield makes 4 servings

Number Of Ingredients 14

2 tablespoons corn, grapeseed, or other neutral oil
2 tablespoons dried shrimp, optional
1 pound green beans, trimmed
1/2 pound carrots, cut into 1/2-inch slices
1/2 pound eggplant, cut into 1-inch chunks
1 small fresh chile, stemmed, seeded, and minced, or 1 small dried chile, or to taste
2 garlic cloves, roughly chopped
5 nickel-sized slices peeled fresh ginger
1/3 to 1/2 pound ground pork or turkey, optional
1 large tomato, roughly chopped, or about 1 cup canned tomatoes, drained and chopped
1 1/2 cups coconut milk, homemade (page 584) or canned
1/2 cup unsweetened shredded coconut
Salt to taste
1 cup roughly chopped fresh basil leaves, preferably Thai

Steps:

Heat the oil in a large skillet over high heat. If you're using them, soak the dried shrimp in hot water to cover. When the oil is hot, toss in the green beans and carrots. Cook, shaking the pan occasionally, for a minute, then add the eggplant, chile, garlic, and ginger. Again, cook and shake until the ingredients begin to brown. Crumble the meat if you're using it and add it, then cook, stirring occasionally, until the meat begins to lose its color. Stir in the soaked shrimp and their liquid and lower the heat to medium.
Add the tomato and about half the coconut milk. Cook, stirring occasionally, until the coconut milk is just about evaporated, then add a little more. Meanwhile, toast the coconut in a dry skillet over medium heat, tossing from time to time until lightly browned, about 5 minutes.
Whenever the mixture threatens to dry out, add a little more coconut milk, cook until the carrot is tender, the coconut milk is used up, and the mixture is moist but not soupy. Stir in the toasted coconut, taste and add salt if necessary (it will be if you did not use the dried shrimp), then stir in the basil and serve.