Chilled Shrimp And Fruit Curry Food

SHRIMP IN YELLOW CURRY

Steps:

• Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
• Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
• Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

CURRY SHRIMP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

SHRIMP CURRY RICE

Steps:

• Place clean rice, water, coconut milk, butter, and curry powder in a saucepot.* Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes.
• Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving.

CHILLED SHRIMP AND AVOCADO SALAD

Steps:

• Blend mayonnaise into a bowl with the ginger, lemon juice, curry powder, eggs and green onions.
• Add salt and pepper to dressing, cover and refrigerate over night.
• When you are ready, peel the shrimp.
• Peel and slice the avocado and cucumber.
• Arrange the lettuce leaves and cucumber on plate.
• Spoon the dressing over top of the shrimp and avocado and add to lettuce and cucumber.

CHILLED SHRIMP IN CHINESE MUSTARD SAUCE

Steps:

• Combine water, wine, soy sauce and peppercorns in medium saucepan.
• Bring to a boil over high heat.
• Add shrimp; reduce heat to medium.
• Cover and simmer 2 to 3 minutes until shrimp are opaque.
• Drain well.
• Cover and refrigerate until chilled.
• Combine sweet and sour sauce and mustard in small bowl; mix well.
• Serve as a dipping sauce for shrimp.

CHILLED SHRIMP WITH BASIL PONZU SAUCE

Steps:

• Bring 4 quarts water to a boil in a large saucepan; add shrimp, cook 1 minute or until shrimps are just cooked through.
• Drain well and chill in a large bowl filled with ice water.
• When chilled, drain and pat dry.
• Refrigerate until ready to serve.
• For sauce, combine remaining ingredients, refrigerate until ready to serve.
• Just before serving, toss shrimp with sauce and arrange on a serving platter.

VEGETABLE AND FRUIT CURRY OVER BASMATI RICE

Steps:

• Heat oil in a large deep skillet. Saute' first six ingredients until tender.
• Add peas, broth, and coconut milk, reserving a bit of the broth to mix with the cornstarch; add to low-simmering vegetables and stir until medium-thick.
• Add curry powder, salt, pepper, and grapes. Simmer another two or three minutes.
• Serve over basmati rice, and provide bowls of optional toppings: shaved coconut, grated sharp cheese, chopped cashews or peanuts, chopped green onions, chutney.

QUICK FRUIT CURRY (SOUTH AFRICAN)

Steps:

• Brown the chicken in oil and butter over moderate heat. Remove pieces and set aside.
• Lightly saute the onions in the same large skillet or pot.
• Stir in the curry powder, return chicken to the pot, and cook for 3-5 minutes, turning the pieces several times.
• Add the fruits, salt, vinegar and peanuts, with enough water to cover.
• Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 45 minutes.
• If the sauce is too thin to ladle well over rice, cook uncovered another 15-20 minutes
• until the liquid is reduced.

CURRIED RICE WITH SHRIMP

Steps:

• Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
• Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
• Add the rice, 2 1/2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper and nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil and serve.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

CHILLED SHRIMP AND FRUIT CURRY

Steps:

• Place lettuce on a large platter.
• Combine shrimp, chopped nectarines, and plums in a large mixing bowl. Spoon shrimp mixture onto center of lettuce.
• Arrange nectarine slices and pineapple around edge of platter. Sprinkle green onions on top.
• Serve with the Curry Dressing.
• For the Curry Dressing:.
• Combine all ingredients in a small mixing bowl, stirring well. Cover and chill until ready to serve.
• Yield: 1 cup.