First, an easy recipe courtesy of cooking light.
Thai Red Curry Shrimp with Ginger-Garlic Green Beans
Ingredients
1 3/4 cups water
1 cup uncooked jasmine rice
2 tsp butter
1/4 tsp kosher salt
Cooking Spray
1 1/4 lbs. large shrimp, peeled and deveined
1 (14 oz) can light coconut milk
1 tbs red curry paste
1 1/2 tbs fish sauce
4 tsp dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 tsp fresh lime juice
Directions
1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 min. Remove from heat; let stand 10 min. Fluff with a fork.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; saute 3 min or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 min or until liquid almost evaporates, stirring constantly.
3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 min or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 min or until crisp-tender. Add shrimp; cook 1 min or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture. Yield: 4 servings.
For the Ginger-Garlic Green Beans:
-Cook 12 oz trimmed green beans in boiling water 5 min or until crisp-tender.
-Drain and plunge beans into ice water; drain.
-Heat 1 tsp canola oil in a large skillet over medium-high heat.
-Add 2 tsp minced peeled fresh ginger and 1 tsp minced garlic; saute 1 min.
-Add beans, 1/4 tsp salt, and 1/4 tsp black pepper; cook 2 min or until heated.
And now for the more impressive and time consuming recipe courtesy of Bobby Flay.
Ancho Dusted Pan Seared Monkfish with Green Curry Roasted Corn Sauce and Roasted Corn Relish
Ingredients
Green Curry Roasted Corn Sauce
2 Tbs olive oil
1 large red onion, finely chopped
4 cloves garlic, finely chopped
1 cup dry white wine
2 Tbs green curry paste
4 cups clam stock
2 corn husks, chopped
1 cup heavy cream
1 cup roasted corn kernels
Salt and fresh ground pepper
Chopped fresh cilantro
-Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cook until reduced by 3/4. Add the curry paste and cook for 2 min. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium sauce pan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro.
Roasted Corn Relish
1 cup roasted corn kernels
3 Tbs finely chopped red onion
1 ancho chile, seared into a hot pan until pliable, seeds removed and finely diced
(I used a dried ancho chile instead since i couldn't find a fresh one and followed the same steps)
1/4 cup fresh lime juice
2 Tbs olive oil
2 Tbs chopped cilantro
Salt and freshly ground pepper to taste
-Combine all ingredients in a bowl and let sit 30 min before serving. (the thirty min is pretty crucial otherwise the lime is super overpowering so I recommend making the relish first).
Monkfish
2 (1 lb) monkfish tails
Olive oil
Ancho chile powder (I used paprika and chilli powder to get the balance of spice and smoke)
Salt
-Preheat oven to 400 degrees F. Preheat a large oven proof skillet over high heat. Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to 10 min, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4 inch slices, drizzle with more of the sauce and top with the corn relish and chopped cilantro.
Enjoy :)
Ingredients
1 3/4 cups water
1 cup uncooked jasmine rice
2 tsp butter
1/4 tsp kosher salt
Cooking Spray
1 1/4 lbs. large shrimp, peeled and deveined
1 (14 oz) can light coconut milk
1 tbs red curry paste
1 1/2 tbs fish sauce
4 tsp dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 tsp fresh lime juice
Directions
1. Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 min. Remove from heat; let stand 10 min. Fluff with a fork.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; saute 3 min or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 min or until liquid almost evaporates, stirring constantly.
3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 min or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 min or until crisp-tender. Add shrimp; cook 1 min or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture. Yield: 4 servings.
For the Ginger-Garlic Green Beans:
-Cook 12 oz trimmed green beans in boiling water 5 min or until crisp-tender.
-Drain and plunge beans into ice water; drain.
-Heat 1 tsp canola oil in a large skillet over medium-high heat.
-Add 2 tsp minced peeled fresh ginger and 1 tsp minced garlic; saute 1 min.
-Add beans, 1/4 tsp salt, and 1/4 tsp black pepper; cook 2 min or until heated.
And now for the more impressive and time consuming recipe courtesy of Bobby Flay.
Ancho Dusted Pan Seared Monkfish with Green Curry Roasted Corn Sauce and Roasted Corn Relish
Ingredients
Green Curry Roasted Corn Sauce
2 Tbs olive oil
1 large red onion, finely chopped
4 cloves garlic, finely chopped
1 cup dry white wine
2 Tbs green curry paste
4 cups clam stock
2 corn husks, chopped
1 cup heavy cream
1 cup roasted corn kernels
Salt and fresh ground pepper
Chopped fresh cilantro
-Heat oil in a medium saucepan over high heat. Add onions and garlic and cook until soft. Add wine and cook until reduced by 3/4. Add the curry paste and cook for 2 min. Add the clam stock and corn husks and cook until reduced by 1/2. Strain the sauce into a clean medium sauce pan and bring to a simmer. Add the cream and corn and cook to a sauce consistency. Season with salt and pepper, to taste and add the cilantro.
Roasted Corn Relish
1 cup roasted corn kernels
3 Tbs finely chopped red onion
1 ancho chile, seared into a hot pan until pliable, seeds removed and finely diced
(I used a dried ancho chile instead since i couldn't find a fresh one and followed the same steps)
1/4 cup fresh lime juice
2 Tbs olive oil
2 Tbs chopped cilantro
Salt and freshly ground pepper to taste
-Combine all ingredients in a bowl and let sit 30 min before serving. (the thirty min is pretty crucial otherwise the lime is super overpowering so I recommend making the relish first).
Monkfish
2 (1 lb) monkfish tails
Olive oil
Ancho chile powder (I used paprika and chilli powder to get the balance of spice and smoke)
Salt
-Preheat oven to 400 degrees F. Preheat a large oven proof skillet over high heat. Brush monkfish with olive oil and season with ancho chile powder and salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to 10 min, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4 inch slices, drizzle with more of the sauce and top with the corn relish and chopped cilantro.
Enjoy :)
