Coconut Milk Shrimp Curry

Posted: March 10th, 2011 | Author: | Filed under: cooking, shellfish | No Comments »

15 minutes cooking! This is a quick and yummy recipe for busy people. Perfect for dinner after a busy day at the office. I used shrimp, but you can use chicken, pork, or any vegetables you like!

[ ingredients ]
shrimp 5 (remove the shells and vein. sprinkle salt and 1 Tbs sake)
asparagus 5 (cut into strips to 2 inches long)
artichoke hearts 4 (cut in halves)
garlic 1 (small piece, minced)
ginger 1 (about 5g, minced)
shallot 1 (small one, minced)
curry powder 2 tsp
coconut milk 150 ml
soy sauce 1 tsp
salt & pepper
rice 1.5 bowl

[ how to do it ]
heat 1.5 Tbs of oil, garlic and ginger over medium heat and stir to release the flavor. add shallot and stir for 2 minutes. add shrimp and fry until the color is slightly changed. remove the shrimp and set aside. stir fry asparagus and artichoke in the pan for 2 – 3 minutes. put the shrimp back into the pan. sprinkle curry powder and mix well. pour coconut milk and simmer for 3 minutes. add soy sauce. adjust the taste with salt and pepper. pour the curry over the rice.

Coconut Milk Shrimp Curry


[ 材料 ]
エビ 5尾 (殻を剥いて、背わたをとっておく。塩をふり、酒大さじ1をかけてもんでおく)
アスパラガス 5本 (5cmくらいの食べやすい長さに切る)
アーティチョーク 4つ (縦に半分にきる)
にんにく 1かけ (小さいもの、みじん切り)
しょうが 1かけ (約5グラム, みじん切り)
エシャロット 1つ (小さいもの、みじん切り)
カレー粉 小さじ 2
ココナッツミルク 150 ml
しょうゆ 小さじ 1
塩、こしょう 適宜
ご飯 茶碗1杯半

[ 作り方 ]

Shrimp & Vegetable Noodle Soup

Posted: November 29th, 2010 | Author: | Filed under: pasta/noodle, shellfish, veggies | 8 Comments »

It’s been cold since last week. In this cold weather, I need coffee, tea and noodle soup!

Since I was very little, I have been a big noodle lover. I used to eat udon noodle for breakfast everyday, every single day!

When I came to California to live, finding the yummy noodle places became one of my hobbies. I have my favorite restaurants, but I am still working on finding them. If you know the yummy noodle restaurants, please let me know!!

I don’t do “every morning noodle” anymore, but I made noodle soup with shrimp and vegetable for lunch today.

[ ingredients ]
napa cabbage 5 – 7 leaves (stem part: cut into 2 inch long sticks, leaf part: 2 inches long)
carrot 2 inches long (cut it into sticks)
ginger 1 thumb sized (cut it into very thin sticks) 
edamame 2 Tbs 
shrimp 4 (remove the shells) 
dried shiitake mushroom 1
chinese style noodle (if it’s dried one, cook as directed)
chicken/vegetable stock 2 cups
sake (1Tbs), soy sauce (1tsp), oyster sauce (1/2tsp), salt, pepper

UPDATE on Dec. 1
[ how to do it ]
Stir fly ginger with sesame oil to release the flavor. Add stem part of cabbage and carrot and stir for 1 min. Add shrimp. Sprinkle sake. When shrimp’s color changes, take them out and set aside. Pour chicken broth/vegetable broth and cook to boil. Break the dried shiitake mushrooms into small pieces and add to the pan. Cook for a few minutes. Season with soy sauce, cooking sake, oyster sauce, salt and pepper. Add cabbage leaves and noodles, and cook it until they are just right.  

Shrimp & Vegetable Soup Noodle





[ 材料 ]
酒、醤油、オイスターソース、 塩、こしょう