Coconut Shrimp Curry With Mushrooms Food

COCONUT SHRIMP CURRY WITH MUSHROOMS

Steps:

• Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 10 minutes.
• Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
• Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.

SHRIMP CURRY WITH COCONUT MILK

Steps:

• Combine the rice with 2 cups water in a medium saucepan over medium heat (or follow the ratio and cooking instructions on your rice package). Season with salt and add one of the pieces of ginger. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, then remove from the heat and let rest.
• Meanwhile, slice the mushrooms to yield 1 cup. Chop the onion. Mince the garlic to yield 1 tablespoon. Peel and grate the remaining piece of ginger to yield 1 tablespoon. Slice the carrots crosswise. Reserve.
• Preheat a large skillet over medium-high heat. Add the oil and swirl to coat. Add the mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Push the mushrooms to the edges of the skillet and add the onions. Season the onions with salt to draw out some of their moisture and cook, stirring. When the onions start to turn golden, add the chile, garlic, ginger and carrots. Cook, stirring, for 1 minute, then add the curry powder. Stir to combine, then pour in the shellfish broth and simmer for 3 minutes.
• Next, stir in the coconut milk and simmer until the curry starts to thicken and coats the back of a spoon, about 2 minutes. Add the shrimp to the skillet in a single layer. Reduce the heat to low and let simmer for 6 minutes. (The slower the shrimp cook, the more tender they will be.)
• Meanwhile, remove enough of the cilantro and basil leaves from their stems to yield 1/2 cup each; discard the stems.
• Flip the shrimp and cook until just cooked through, about 6 minutes. Add the fish sauce and lime juice and season with salt. Stir in the cilantro and basil leaves.
• Place the rice in individual bowls, spoon the shrimp curry on top and serve with the lime wedges.

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!

SPICY SHRIMP AND COCONUT NOODLE SOUP WITH SHIITAKE MUSHROOMS

Steps:

• For spice paste:
• Place all ingredients in blender. Process until paste forms. Can be made 1 day ahead. Transfer to small bowl, cover, and chill.
• For soup:
• Heat 2 tablespoons peanut oil in large pot over medium-high heat. Add shrimp shells and cook until pink, stirring often, about 3 minutes. Add spice paste and half of onion; sauté until dry, about 3 minutes. Add fish sauce and sugar; stir until liquid is syrupy, about 2 minutes. Add coconut milk, broth, and mushroom stems. Bring just to boil, then reduce to medium-low, cover, and simmer 30 minutes. Strain soup into large pot, pressing on solids in strainer. Discard solids.
• Meanwhile, place rice noodles in large heat-resistant bowl. Pour simmering water over to cover noodles; let stand at least 20 minutes to soften, stirring occasionally (noodles can stand in water up to 2 hours).
• Heat remaining 1 tablespoon peanut oil in large nonstick skillet over medium heat. Add remaining onion and garlic; sauté until brown, stirring frequently, about 13 minutes. Add sesame oil, then sliced mushroom caps. Sauté until mushrooms are soft, about 4 minutes. Bring soup to simmer. Add mushroom mixture, shrimp, peanuts, and lime juice to soup. Simmer until shrimp is opaque, about 2 minutes.
• Drain noodles; divide among 6 bowls. Ladle soup over noodles, dividing equally. Sprinkle soup with green onions and cilantro. Serve with lime wedges.

COCONUT-SHRIMP CURRY

Steps:

• Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
• Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
• Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
• Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

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.

THAI SHRIMP AND VEGETABLE CURRY

Steps:

• In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
• If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
• Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
• Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
• Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
• Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
• Either stir basil into the curry or use as a garnish, whichever you prefer.

THAI SHRIMP & SPINACH CURRY

Steps:

• Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
• Add the curry paste and cook the mixture, whisking, for 1 minute.
• Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
• Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
• Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes.
• Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
• Sprinkle the dish with the coriander and serve it with the rice.

SPICY TOMATO-COCONUT BISQUE WITH SHRIMP AND MUSHROOMS

Steps:

• Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.
• In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.
• Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.
• Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.
• Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.

SIMPLE SHRIMP, COCONUT AND EGGPLANT CURRY

Steps:

• Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
• Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
• Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.