Coconut Curry Shrimp Recipes

Coconut Curry Shrimp

Ingredients of Coconut Curry Shrimp

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Rotini pasta 3 cups 750 mL

Bag of frozen uncooked large shrimp 12 oz. 340 mL

Cooking oil 1 tsp. 5 mL

Chopped onion 1 tsp. 5 mL

Garlic clove, minced 1 1

Curry powder 1 tsp. 5 mL

Diced,peeled orange-fleshed sweet potato 1 cup 250 mL

Thinly sliced green pepper 1 cup 250 mL

Can of light coconut milk 14 oz. 398 mL

Prepared vegetable broth 1/2 cup 125 mL

Salt 1/2 tsp. 2 mL

How to Coconut Curry Shrimp

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 9 minutes, stirring occasionally. Add shrimp. Cook for 2 to 4 minutes, stirring occasionally, until pasta is tender but firm and shrimp turn pink. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium. Add next 3 ingredients. Cook for about 5 minutes, stirring occasionally, until onion starts to soften.

Add sweet potato and green pepper. Cook for about 5 minutes, stirring occasionally, until sweet potato is almost tender.

Add remaining three ingredients. Bring to a boil. Simmer for 5 minutes to blend flavours. Add to pasta mixture. Stir. Makes about 7 cups. (1.75 L).

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Red Curry Chicken Rotini Recipes

Red Curry Chicken Rotini

Ingredients of Red Curry Chicken Rotini

Water 12 cups 3 L

Salt 1 1/2 tsp. 7 mL

Rotini pasta 4 cups 1 L

Cooking oil 1 tbsp. 15 mL

Boneless,skinless chicken thighs,cut into 1 inch (2.5 cm) pieces 1 lb. 454 g

Diced peeled tart apple 1 1/2 cups 375 mL

Chopped frozen mango, thawed 1 cup 250 mL

Thinly sliced onion 1 cup 250 mL

Thinly sliced red pepper 1 cup 250 mL

Garlic clove,minced 1 1

Can of coconut milk 14 oz. 398 mL

Prepared chicken broth 1 cup 250 mL

Fish sauce 2 tbsp. 30 mL

Sweet chili sauce 2 tbsp. 30 mL

Red curry paste 1 tsp. 5 mL

Lime juice 1 tbsp. 15 mL

Chopped fresh basil 1 tbsp. 15 mL

How to Red Curry Chicken Rotini

Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 12 to 14 minutes, stirring occasionally,until tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium-high. Add chicken. Cook for 5 to 8 minutes, stirring occasionally, until starting to brown. Drain all but 1 tbsp. (15 mL) drippings.

Add next 5 ingredients. Reduce heat to medium. Cook for 5 to 10 minutes, stirring occasionally, until onion and apple are softened.

Add next 5 ingredients. Stir. Bring to a boil. Simmer, uncovered, for about add lime juice. Stir. Add to pasta. Toss. Transfer to serving bowl.

Sprinkle with basil. Makes about 8 cups (2 L).

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