Mix in peanuts and cilantro then serve over rice and enjoy! Add in sardines, shrimp, tilapia, and spinach then simmer until the shrimp and fish are cooked.Mix in garlic, ginger, pepper flakes, salt, coconut milk, water, lime juice, soy sauce, fish sauce, and brown sugar then bring to a simmer.Melt oil in a saute pan then stir in curry paste, onion, pepper, and carrot.Preparing seafood has always been out of my comfort zone…don’t ask me why but I do find it super intimidating. Cilantro – for garnish, if desired! Adds brightness and freshness.Peanuts – I use lightly salted and roasted peanuts.Spinach – adds a bit of green to the dish and a boost of nutrition.Tilapia – adds a mild, slightly sweet flavor and tender texture.Shrimp – adds delicious firm, slightly crispy textures which is so delicious next to the softer fish.Make sure to drain and chop the sardines before adding them into the curry. Canned Sardines – I use Chicken of the Sea Sardines in Water.Brown Sugar – thickens and sweetens the sauce to round out the tangy saltiness from the soy sauce and fish sauce.Ground Ginger, Red Pepper Flakes, and Salt – gives an already ultra-flavorful sauce another layer of earthy, spicy flavor.Lite Coconut Milk, Water, Lime Juice, Soy Sauce, and Fish Sauce – the base for a creamy, tangy, bright, salty sauce.Garlic – adds subtle nuttiness to round out other brighter, tangier flavors.Yellow Onion, Red Bell Pepper, and Carrot – a classic, sweet, colorful, perfectly crunchy veggie blend.Green Curry Paste – green curry is bright, fresh, and sweet which goes perfectly with the seafood.Coconut Oil – used to cook the veggies.This might just be one of the most flavorful recipes I’ve ever made…and the fact that it’s healthy just blows my mind! Tender shrimp and tilapia, salty sardines, crunchy shrimp, and a fresh, tangy, rich, creamy sauce. Drizzle sauce over Crab Cake and around plate.This Thai seafood curry is a healthy flavor explosion in your mouth. Add the reserved sugar mixture, and continue simmering until the sauce thickens and reaches a nappe consistency (thick enough to coat the back of a spoon). Reduce the heat and simmer until liquid has reduced by 1/4. In a separate small saucepan over high heat, boil the curry paste and 1 tablespoon of the coconut milk until brown. Strain mixture through a sieve into a heat-proof bowl, and reserve the liquid. In a small saucepan over medium heat, simmer the lemon grass, ginger, lime leaf, and sugar with 1/2 cup water until slightly reduced, about 15 to 25 minutes. Use a slotted spoon to place slaw on plates so that mixture is not too liquidy. In a small bowl, mix together all ingredients with a rubber spatula. Drizzle the plate and Crab Cake with the Coconut Thai Red Curry Sauce. To serve, place the Jicama and Chayote Slaw on a serving plate and top with the Crab Cake. ![]() Carefully place the crab cake in the hot oil and fry until golden brown and crispy, about 4-5 minutes on each side. In a 10-inch skillet, heat enough oil to come 1/4-inch up the sides of the skillet over medium heat. Then coat the crab cake with the remaining 2 tablespoons breadcrumbs. With your hands, mold into 1 large cake, about 1 inch high. In a medium bowl, mix all ingredients except the remaining 2 tablespoons of the breadcrumbs.
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