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Thai Vegetable Scallions-Shrimp Curry https://www.metro.ca/userfiles/image/recipes/cari-legumes-oignons-verts-crevettes-thailandaise-5586.jpg PT30M PT15M PT45M
Cook potatoes in a pot of salted boiling water for approximately 10 minutes, must still bebfirm in the centre when pricked with a fork. Remove from heat; drain and peel while potatoes are still hot. Dice and set aside.Heat oil in a large non-stick skillet over medium-high heat and sauté shrimp for 3 to 5 minutes. Set aside. In the same skillet, brown eggplant and red pepper strips with a bit of oil for 5 minutes; add scallion and continue cooking for 2 more minutes.Dilute curry paste with chicken stock. Pour curry mixture and coconut milk into skillet; add diced potatoes. Cook for 5 to 10 minutes over medium-high heat, stirring regularly with wooden spoon. Add shrimp and reheat a few minutes. Serve with basmati or jasmine rice.Recipe of eatquebec.comPhotography: Benoit Levac, Levac photo
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2 medium Quebec potatoes 3 Tbsp. (45 mL) extra virgin olive oil 1 lb (450 g) shrimp 3 small eggplants 1 red pepper 4 scallions, sliced into 3 cm (1 1/2 in.) pieces 1 Tbsp. (15 mL) green or red curry paste 14 oz (400 mL) can of unsweetened coconut milk 1 cup (250 mL) chicken broth 2 Tbsp. (30 mL) fresh basil 1 cup (250 mL) snow peas To taste salt and freshly ground pepper
Thai Vegetable Scallions-Shrimp Curry

Thai Vegetable Scallions-Shrimp Curry

Rate this recipe
7 Votes
  • Gluten-free
  • Lactose-free
6
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 2
    medium Quebec potatoes
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    ORGANIC MINI SWEET PEPPERS

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    227 g, PRODUCT OF MEXICO THE LITTLE POTATO COMPANY ORGANIC CREAMER POTATOES 1.5 lb PRODUCT OF CANADA


  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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  • 1 lb
    (450 g)
    shrimp
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  • 3
    small eggplants
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  • 1
    red pepper
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  • 4
    scallions, sliced into 3 cm (1 1/2 in.) pieces
  • 1 Tbsp.
    (15 mL)
    green or red curry paste
  • 14 oz
    (400 mL)
    can of unsweetened coconut milk
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  • 1 cup
    (250 mL)
    chicken broth
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    SELECTED SIZES, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    fresh basil
  • 1 cup
    (250 mL)
    snow peas

  • To taste salt and freshly ground pepper
Imprimer ma sélection

Preparation

Cook potatoes in a pot of salted boiling water for approximately 10 minutes, must still bebfirm in the centre when pricked with a fork. Remove from heat; drain and peel while potatoes are still hot. Dice and set aside.

Heat oil in a large non-stick skillet over medium-high heat and sauté shrimp for 3 to 5 minutes. Set aside. In the same skillet, brown eggplant and red pepper strips with a bit of oil for 5 minutes; add scallion and continue cooking for 2 more minutes.

Dilute curry paste with chicken stock. Pour curry mixture and coconut milk into skillet; add diced potatoes. Cook for 5 to 10 minutes over medium-high heat, stirring regularly with wooden spoon. Add shrimp and reheat a few minutes. Serve with basmati or jasmine rice.

Recipe of eatquebec.com

Photography: Benoit Levac, Levac photo

Source : Ass. des Jardiniers-Maraîchers du Québec

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