Time 20m Yield 4 servings Number Of Ingredients 13 Steps:
Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute. Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary. Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.
Number Of Ingredients 14 Steps:
Heat oil in a large skillet over high heat. Add shrimp, and season with salt and pepper. Cook until golden brown, 1 to 2 minutes. Add basil, Scotch bonnet pepper, garlic, and onion, stirring shrimp to coat. Remove skillet from heat, and add wine. Return to heat, and add curry sauce and coconut milk. Cook, stirring until the sauce coats the back of a spoon, 3 to 5 minutes. Place 3/4 cup of rice in each coconut half. Place 4 shrimp on each rice mound, and top with coconut curry sauce. Garnish with fried plantain chips and fried ginger, if desired. Serve immediately.
Yield 6 servings Number Of Ingredients 14 Steps:
Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1-2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes. Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn’t slightly submerge vegetables, cover with a lid while cooking.) Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent. Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil. Enjoy!
Time 35m Yield 4 Number Of Ingredients 14 Steps:
Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes. Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes. Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes. In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Time 30m Yield 4 servings. Number Of Ingredients 9 Steps:
Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.
Time 30m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Drain juice form pineapple can into bowl with shrimp in it and set aside. Prepare rice as directed on box and add 1/4 cup of coconut to water while cooking. Cut banana in half long ways but do not seperate. Then slice banana across in 1/2 inch thick pieces. Add vegetable oil, banana slices and crushed pineapple to frying pan. Toss fruit to coat it and cook on low heat. Mix constantly until banana begins to break up. Transfer shrimp and pineapple juice into clean frying pan and add 1/2 cup coconut. Begin to cook on medium to high heat for 5 minutes. Add banana and pineapple mixture to shrimp and cook until juice is nearly evaporated. Serve over rice.
Time 55m Yield 4 Number Of Ingredients 18 Steps:
Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes. Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes. Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes. Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Time 40m Yield 4 serving(s) Number Of Ingredients 20 Steps:
Bring the 3 cups water to a boil and add the rice. Stir, return to a boil and cover, reducing heat to medium low-you want it simmering. In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes. Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric. Blend into a paste. In a large skillet toast the mustard seeds over medium high heat. Skake the pan to prevent burning. Remove from pan and pour into a bowl to cool, set aside. Reduce heat to medium and add the oil. Swirl a few times and add the paste, cooking for 10-12 minutes. You want it a deep orange color and clumping together. Add the mustard seeds, 1 cup of water and the salt. Bring to a boil. Reduce heat and simmer for 5 minutes. Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid. Rinse and dry skillet and return liquid to it. Gently whisk in the coconut milk and lime juice until well blended. Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes. Pour over cooked rice.
