CARIBBEAN PRAWN AND BANANA CURRY
This sweet and spicy Caribbean prawn and banana curry is a rich, fiery dish prepared with coconut milk, scotch bonnet chillies, and tomatoes, in 350 kcal.
Provided by Foodaciously
Categories Mains
Time 30m
Number Of Ingredients 13
Steps:
- Sizzle the oil with chopped onion, sliced ginger, crushed garlic, curry powder, allspice, and thyme for a few minutes until fragrant.
- Next, add sliced chillies, chopped tomatoes, coconut milk, and a bit of water. Simmer the curry for 10 minutes.
- Add the bananas sliced into chips to the curry and cook for 5 minutes.
- Tip in the prawns and lime juice, then cook the curry for a further 5 minutes. Serve with steamed rice and garnish with thyme.
Nutrition Facts : Calories 348 calories, Carbohydrate 23 calories, Fat 20 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sugar 12 grams, UnsaturatedFat 6 grams
JAMAICAN CURRY SHRIMP
This Jamaican Curry Shrimp is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It's a quick and easy curry recipe that's perfect any day of the week.
Provided by Tanya
Categories Main Course
Time 25m
Number Of Ingredients 13
Steps:
- Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
- Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
- Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
- Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
- Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.
Nutrition Facts : Calories 319 kcal, Carbohydrate 14 g, Protein 3 g, Fat 30 g, SaturatedFat 21 g, Sodium 617 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving
SHRIMP AND BANANA
Steps:
- Sear the shrimp on one side in a skillet on medium-high heat with a little bit of vegetable oil, salt and pepper. Add the shallots and garlic. Once the shrimp are partially cooked, after about 1 minute, remove from the skillet. Next, add the bananas and break up the bananas with tongs while sauteing to essentially mash. Saute for 1 minute.
- Add the water/soy mix, sambal and honey and saute another minute until heated through. Return the shrimp to the skillet and finish cooking, 2 to 3 minutes. Finish with the lime juice and cilantro, and then season again if necessary.
- Spoon the banana sauce into bowls. A small concave vessel with a large bell is best. Place 5 shrimp to a bowl on top of the sauce. Garnish with onion sprouts.
SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE
Steps:
- In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
- Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
- Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
- Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
- Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
- Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.
CARIBBEAN CURRY
a yellow curry that you would use to make Chicken Roti or something similar, light and saucy with or without vegies or potatoes.
Provided by Robin Cowdrey
Categories Caribbean
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Make one or all three of the fillings below to enclose in a soft roti envelope.
- Curried Chicken Filling: Cut chicken into bite-size pieces; set aside.
- In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook, stirring, for 2 minutes.
- Add 1/2 cup of the water and the tomato paste; cook, sti rring occasionally, for 2 minutes. Add chicken; cover and cook for 10 minutes.
- Pour in remaining water; simmer for 10 to 15 minutes or until chicken is no longer pink inside. Drain off excess liquid. Season with salt and pepper to taste.
- Curried Chick-Pea Filling: Drain and rinse chick-peas; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 1 minute. Add garlic; cook, stirring, for 1 minute. Add curry powder; cook for 1 minute. Stir in tomato paste and 1/4 cup of the water; cook for 2 minutes.
- Add chick-peas, green onions and remaining water; bring to boil.
- Reduce heat and simmer for 5 minutes or until chick-peas are softened.
- Season with salt and pepper to taste. Spinach Filling: Trim, wash and coarsely chop spinach; set aside. In skillet, heat oil over medium heat; cook onion, stirring, for 2 minutes.
- Add garlic; cook, stirring, for 1 minute. Add spinach; cook, stirring, just until wilted.
- Stir in tomato, and salt and pepper to taste; cook for 1 minute.
Nutrition Facts : Calories 250.3, Fat 8.4, SaturatedFat 1.4, Cholesterol 72.6, Sodium 305.9, Carbohydrate 15.7, Fiber 3.9, Sugar 1.7, Protein 27.9
CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN
Make and share this Chicken With Banana Curry Sauce - Caribbean recipe from Food.com.
Provided by Mme M
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
- Serve with steamed rice.
Nutrition Facts : Calories 415.6, Fat 12.6, SaturatedFat 6.4, Cholesterol 159.8, Sodium 945.8, Carbohydrate 18.8, Fiber 3.4, Sugar 8.6, Protein 56.1
CARIBBEAN SHRIMP CURRY WITH COCO LOPEZ
A decadent dish with a taste of the tropics. For special occasions or whenever you need a Caribbean vacation.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, add butter, onions and ginger -- cook until tender. Stir in flour; gradually adding half and half - whisk until smooth. Add cream of coconut, curry, salt and pepper. Cook over medium heat until thickened. Add lemon juice, reduce heat and simmer uncovered 20 minutes. Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook). Serve over rice and garnish with cilantro. You could add some chopped macadamia nuts on top as well.
CARIBBEAN MINI BANANA AND PINEAPPLE CURRY
This is a quick and easy weekday dinner. Mild curry with refreshing topical flavors. Great served over basmati rice.
Provided by Marlitt
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large non-stick skillet, heat oil over medium-high heat.
- Add chicken and sprinkle with salt and pepper, cook, stirring for 5 minutes.
- Remove to a plate.
- Add onions, red pepper, and garlic to the pan, cook stirring for about 3 minutes or until softened.
- Add curry paste and cook stirring for 1 minute.
- Add the chicken stock and bay leaf and bring to a boil.
- Peel and chop bananas into 1-inch chunks and add to skillet along with the reserved chicken.
- Simmer about 5 minutes, or until chicken is no longer pink inside.
- Add pineapple and stir to combine.
- In a small bowl, whisk together cornstarch and water.
- Add to the pan stir for one minute or until thickened slightly.
- Sprinkle with coriander leaves.
Nutrition Facts : Calories 287.1, Fat 7.2, SaturatedFat 1.1, Cholesterol 57.1, Sodium 521.8, Carbohydrate 35, Fiber 3.9, Sugar 18.3, Protein 22.1
BANANA CURRY (BERMUDA, CARIBBEAN)
From *The Essential Caribbean Cookbook* edited by Heather Thomas, I found this unique recipe intriguing but admit its combo of sweet & savory flavors gave it a bit of an "identity crisis" for me. Since it was in the *Vegetables* section of the cookbook, I decided its intent was to be a side-dish to a meat main-course of choice. I am not at all familiar w/vegetarian cooking & uncertain if it qualifies for it, but it also seems hearty enough to also be considered a vegetarian main-course as well. *Enjoy* !
Provided by twissis
Categories Fruit
Time 30m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
- Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
- Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
- Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
- *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.
Nutrition Facts : Calories 390.3, Fat 22.4, SaturatedFat 15.7, Cholesterol 161.3, Sodium 330.8, Carbohydrate 44.2, Fiber 5.3, Sugar 24.8, Protein 8.2
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