Ingredients: 

• 12-16oz large or extra large shrimp, peeled
• 1/2 yellow onion, sliced
• 1/2 red bell pepper, sliced
• 1 cup peas
• 1 cup baby carrot peels (see pic below)
• 1/4 cup green onions, chopped
• 2 cups Jasmine rice, cooked
• 9oz pkg Campbell’s Skillet Sauce in Thai Curry flavor
• 1/2 cup shredded coconut, toasted
• 1 tbsp oil, for saute

Directions:

1.  Add oil to a skillet over medium and add shrimp. (I used olive oil, canola/vegetable would work too).
2. Cook, tossing until pink and cooked through, just a few minutes.
3. Add Thai Curry Sauce, onions, peppers, carrots, and peas. Stir to combine. Turn down heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, in a small dry skillet toast shredded coconut until golden. Reserve in a bowl for topping. 
5. To plate: Add a heaping serving of the shrimp and curry sauce and top with a few scoops of rice. Sprinkle a good amount of toasted coconut over everything and then add some green onions to garnish.

 

 

Serve warm and try not to lick the plate! This is seriously restaurant quality folks! Yum!

The post Thai Coconut Curry with Shrimp and Campbell’s Skillet Sauces appeared first on For the Love of Food.

Continuing with Asian Food Week in honor of my Japanese Grandma, I am sharing my favorite Asian soup recipe.

My Thai Coconut Curry Soup is a favorite in my house and at my parties. Check out my Annie Chun Dinner Party here!

• 3 cups coconut milk 
• 2 tbsp lime juice 
• 1 tbsp sugar 
• 1 tsp salt 
• 2 tbsp chili paste 
• 1/4 cup canola oil 
• 1/4 cup fish sauce 
• 3 cups water + water for noodles 
• 1 lb Thin Chinese egg noodles 
• 1 jalapeno, seeded and sliced thin 
• 2 eggs 
• 1/4 cup fresh cilantro, chopped 
• 1 lime, cut into wedges 
• 1/2 lb medium shrimp, peeled 
• 12-20 mussels, about 1 lb 
• 1/2 lb bay scallops 
• 1 shallot, chopped 
• 1 clove garlic, minced 
• 1 tbsp soy sauce 
• 1/2 cup green onions, chopped 
• 1 tsp lemongrass paste (optional) 
• 1 cup bean sprouts (optional) 
• cooking spray

Directions: 

1. In large saucepan, heat 2 tbsp oil over med-high. 
2. Add chili paste
   and saute until fragrant about 2 minutes. 
3. Add garlic and shallot and cook for one minute then add coconut
   milk, fish sauce, lime juice, sugar, lemongrass paste and 2 cups water. 
4. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes. 
5. Heat a skillet over med-high with 1 cup water. 
6. Bring to a simmer
   and add mussels, cover and cook until they open-about 8-10 minutes. Discard
   unopened mussels. 
7. Remove mussels to a bowl, dump water and add 2 tbsp oil to
   skillet. Add shrimp and scallops and cook for a few minutes until cooked
   through. Remove to bowl with mussels. 
8. Heat a small skillet, spray with cooking spray. 
9. Beat 2 eggs in a
   bowl with soy sauce and pour into warm pan. 
10. Tilt pan to cook evenly and slide
    omelette onto plate when cooked through on both sides. Cool slightly and chop
    into bite size pieces. 
11. Bring a saucepan of water to a boil for noodles. Add salt and boil
    noodles for 3 minutes. Drain and add to serving bowls. 
12. Add seafood on top of noodles in bowls, then the coconut broth.
    Top with omelet pieces, green onions, cilantro, jalapeno, and bean
    sprouts (optional). Serve with lime wedges.

 This tasty soup is packed full of seafood!

 

Don’t be intimidated by the long list of ingredients. This recipe is
easy to make and the flavorful broth, seafood, and toppings come
together to make a flavorful, delicious soup!

 

The post Asian Food Week: Thai Coconut Curry Seafood Soup appeared first on For the Love of Food.