Mixed Berry Mousse
Thai Shrimp Curry
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Why This Recipe Works Unlike Indian curries, Thai curries almost always contain coconut milk. Also, they tilt the spice balance towards fresh aromatics in the form of a homemade chile paste. For a streamlined Thai shrimp curry dish that was scaled down in effort but not in flavor, we eliminated homemade curry paste and went with a simplified sauce that could be easily assembled in the blender. A little chicken broth cut through the richness of a full can of coconut milk, while easy-to-find Thai staples such as Thai chiles (serrano or jalapeño chiles make great substitutes), fish sauce, lemon grass, brown sugar, lime juice, cilantro, and basil offered welcome complexity. Quick-cooking shrimp, snap peas, and red bell pepper paired well with our flavorful sauce. For a smooth sauce we found we needed to blend the ingredients first before heating it up in the blender. The vegetables needed a quick spin in the microwave to ensure tenderness and we also drained off excess liquid so as not to dilute our delicious curry sauce. We added the vegetables and the shrimp to the blender partway through the cook cycle. Note that because of the volume in the blender, the temperature of the sauce drops dramatically when you add the vegetables and shrimp—the shrimp effectively poaches at a low gentle temperature until just cooked and tender, while the snap peas and bell pepper remain tendercrisp. If you can’t find Thai basil leaves, regular basil will work fine. Serve over rice.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
4 people
|
Ingredients
- 1 can coconut milk
14‑ounce - 3 Thai chiles stemmed, seeded, and chopped
- 1/4 cup fresh cilantro leaves
- 6 garlic cloves peeled and smashed
- 1 lemon grass stalk trimmed to bottom
6 inches and chopped - 1 2-inch piece of ginger peeled and chopped
- 1 tbsp fish sauce
- 2 tsp packed brown sugar
- 1 tsp grated lime zest plus lime wedges for serving
- 1 tsp ground cumin
- 6 oz sugar snap peas strings removed
- 1 red bell pepper stemmed, seeded, and cut into ½-inch pieces
- 1 tsp vegetable oil
- 1 lb extra-large shrimp (21 to 25 per
pound ) peeled, deveined, and tails removed - 1/4 cup fresh Thai basil leaves
- Lime wedges
Ingredients
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Instructions
- Place coconut milk, chiles, cilantro, garlic, lemon grass, ginger, fish sauce, sugar, lime zest, and cumin in Ace blender. Lock lid in place, then process on high speed until smooth, about 2 minutes. Scrape down sides of blender jar. Return lid and Select Soup Program 1 (for chunky soups).
- Meanwhile, microwave snap peas, bell pepper, and oil in bowl until vegetables are just beginning to soften, about 3 minutes; drain and set aside.
- Pause program 12 minutes before it has completed. Carefully remove lid and stir snap peas, bell pepper, and shrimp into sauce until fully submerged. Return lid and replace lid cap with food tamper. Resume program, using tamper as needed to stir ingredients. Once program has completed, stir in basil and season with salt to taste. Serve with lime wedges.
ABOUT THIS BOOK:
The first Instant Pot-authorized cookbook for the new Ace Multi-Use Cooking and Beverage Blender offers 68 foolproof recipes utilizing every function to produce hot soups and stews, mains and sides, dips and spreads, sauces, frozen treats, smoothies and cocktails, and more. The Instant Pot Ace Blender became an instant hit for its ability to cook as well as achieve high-speed blending, and fans have been clamoring for trustworthy recipes. Now, America's Test Kitchen answers the call with an indispensable collection of fully tested recipes that show how to use the blender to full advantage. Produce great-tasting soups like butternut squash soup and Mexican chicken soup using the revolutionary "soup" function (which chops, cooks, and purees at the touch of a button). Then venture beyond soups to make easy meals such as chicken cacciatore, Indian vegetable curry, and ground beef chili--all without using the stovetop. You'll also find: * Treats and frozen desserts like Banana Ice Cream, Grapefruit-Elderberry Sorbet, and Dark Chocolate Mousse * Party-ready dips and sauces, including Herbed Spinach Dip, Easy Blender Smoky Tomato and Green Pepper Salsa, Arugula and Ricotta Pesto, and Marinara Sauce * Effortless sides, such as Spicy Zoodles Marinara and Creamy Mashed Cauliflower * Refreshing drinks, from Oat Milk with Ginger and Turmeric to Watermelon-Lime Agua Frescas and Frozen Margaritas Filled with the best tips and techniques the test kitchen discovered while developing these recipes, this is the book every Ace Blender owner needs to get the most out of this game-changing appliance.
ABOUT AMERICA’S TEST KITCHEN:
America's Test Kitchen publishes award-winning cookbooks along with Cook's Illustrated and Cook's Country magazines and produces public television's top-rated shows, America's Test Kitchen and Cook's Country. It is a very real 15,000-square-foot kitchen located in Boston's Seaport district and is home to more than 60 test cooks, editors, and tasting and testing experts.
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