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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.com Photography: 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

Imprimer ma sélection
  • 2
    medium Quebec potatoes
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    $4.99 ea.

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  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

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    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1 lb
    (450 g)
    shrimp
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    PACIFIC WHITE SHRIMP SKEWER

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    FROZEN, 74 g


  • 3
    small eggplants
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    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


    SICILIAN EGGPLANTS

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    $1.69 /lb

    PRODUCT OF ONTARIO 3.73/kg


  • 1
    red pepper
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    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF ONTARIO 7.69/kg


  • 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
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  • 1 cup
    (250 mL)
    snow peas
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  • 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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