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Shrimp Green Curry with Stir-Fried wild Rice
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    Shrimp Green Curry with Stir-Fried wild Rice

  • 2 teaspoons oil
  • 2 pounds shrimp, peeled and deveined
  • Salt, pepper
  • 1/4 cup green curry paste *
  • 1 onion, minced
  • 1 red bell pepper, minced
  • 1 yellow bell pepper, minced
  • 2 tablespoons minced ginger root
  • 1 tablespoon minced garlic
  • Zest of 1 lemon
  • Zest and juice of 1 lime
  • 2 (13 1/2-ounce) cans unsweetened coconut milk
  • 2 tablespoons fish sauce
  • 1/2 cup torn basil leaves
  • 1/4 cup cilantro leaves
    STIR-FRIED WILD RICE:
  • 6 cups water
  • 1 Pinch salt
  • 1 (6-ounce) container wild rice
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1/2 cup chicken stock
  • 1/2 cup soy sauce
  • SHRIMP GREEN CURRY
    Heat 1 teaspoon oil in large skillet over medium heat until haze appears, 2 to 3 minutes. Add shrimp and salt and pepper to taste and saute until pink, about 3 minutes. Remove shrimp from skillet and keep warm.

    Heat remaining 1 teaspoon oil in same skillet over high heat until haze appears. Add curry paste and saute 1 minute. Add onion and red and yellow bell peppers and cook 2 minutes. Add ginger, garlic, lemon and lime zests and cook 3 minutes. Add coconut milk, fish sauce and lime juice and bring to simmer. Cook until slightly reduced, about 10 minutes. Stir in basil and cilantro. Add shrimp and return to simmer. Serve with Stir-Fried Wild Rice.

    STIR-FRIED WILD RICE
    Bring water and salt to boil in medium saucepan. Add rice and return to boil. Cover, then reduce heat and simmer until rice is tender, about 50 minutes. Drain rice in colander.

    Heat canola and sesame oils in large skillet over high heat until haze appears. Add garlic and saute until fragrant, about 30 seconds. Add rice, chicken stock and soy sauce and cook until rice is hot, about 5 minutes.

    From:   Chile Head Mailing List
    Posted By:   Posted By: Judy Howle
    Flavors of the South, Recipes for "heat lovers"
    Post Date:  

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