Coconut Curry Shrimp With Spicy Peanut Noodle Food

COCONUT CURRY SHRIMP

Steps:

• Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
• Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
• Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

SHRIMP IN THAI COCONUT CURRY SAUCE

Steps:

• Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
• Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
• Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
• In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.
• Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
• Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

COCONUT CURRY SHRIMP

Steps:

• Melt the butter in a large, deep saute pan and add the onion. Cook on low heat until the onion is translucent, about 15 minutes. Add the curry powder and continue cooking on low heat for 15 minutes, stirring regularly as curry forms a paste. Add the lemon juice and stir.
• Add the tomatoes, cutting them up once they are in the pan. Add half the juice from the can and save the remainder. Continue cooking the tomatoes and onions another 15 minutes on low heat.
• Add 1/4 of the coconut milk and stir. Add enough coconut milk and the remaining tomato juice until you like the consistency of the curry base. Simmer this mixture for another 15 minutes.
• Bring the curry base to a boil and add the shrimp. Stir constantly for about 6-8 minutes to ensure the shrimp are fully cooked. Taste and add salt, if needed. Serve over white or brown rice.

SPICY PEANUT NOODLES WITH SHRIMP

Steps:

• To prepare sauce, combine peanut butter, soy sauce, rice vinegar, chili paste, sugar, and 1/4 teaspoon of the salt; stir with a whisk.
• To prepare the shrimp, toss with 1/4 teaspoon salt.
• Saute in nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
• To prepare pasta, combine peanut sauce, shrimp noodles, bell pepper, cucumber, and onions in a large bowl; toss well.
• Sprinkle with chopped peanuts and cilantro.
• Serve with lime wedges, if desired.

SPICY THAI COCONUT SHRIMP WITH RICE NOODLES

Steps:

• Heat oil in large skillet or Wok on med-hi heat.
• Add onions and stir, cook for 3 minutes.
• Add garlic and ginger, cook 2 minutes.
• Add next 5 spices, cook 1 minute.
• Add tomatoes, cook 1 minute.
• Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
• Add shrimp, simmer, stirring for 3-5 minutes.
• Stir in cilantro, lemon juice and zest.
• Serve over rice noodles with lime wedges.
• Rice Noodle Cooking Directions:.
• Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
• Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they're cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they'll become mushy if they overcook.
• Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you're not going to use them right away.
• Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
• Note: This whole recipe can be cut in half including the rice noodles.