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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
6
4 7 5 3
2 medium Quebec potato 3 Tbsp. (45 mL) extra virgin olive oil 1 lb (450 g) shrimp 3 small eggplants 1 red pepper 4 scallion, 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

Imprimer ma sélection
  • 2
    medium Quebec potato
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  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    1 L

  • 1 lb
    (450 g)
    shrimp
  • 3
    small eggplants
  • 1
    red pepper
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  • 4
    scallion, sliced into 3 cm (1 1/2 in.) pieces
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  • 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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  • 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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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