Curried Coconut Shrimp Balls Food

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.

CRISPY CURRIED COCONUT SHRIMP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve.

CURRIED COCONUT SHRIMP BALLS

Steps:

• 1. Combine coconut and curry powder on a baking sheet. Bake at 325° for 5 to 7 minutes or until golden; set aside. 2. Process cream cheese, shrimp, and onions in a food processor until blended. Chill 1 hour. 3. Shape shrimp mixture into 1-inch balls, and roll in toasted coconut mixture. 4. Chill for approx 1 hour.

CURRIED COCONUT SHRIMP BALLS ON BAMBOO SPOONS

Steps:

• Combine coconut and curry powder on a baking sheet.
• Bake at 325° for 5 to 7 minutes or until golden; set aside.
• Process cream cheese, shrimp, and onions in a food processor until blended.
• Chill 1 hour.
• Shape shrimp mixture into 1-inch balls, and roll in toasted coconut mixture.
• Place on disposable bamboo spoons & present them to your guests.
• E N J O Y!

COCONUT CURRY SHRIMP RECIPE BY TASTY

Steps:

• Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
• Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3-4 minutes.
• Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
• Add the shrimp and cook for 3-4 minutes, until pink and opaque.
• Serve the curry with brown rice and garnish with cilantro.
• Enjoy!

COCONUT CURRY CHICKEN BALLS

Steps:

• Combine chicken, cream cheese, almonds, mayonnaise, mango chutney, curry powder, and salt in a large bowl. Mix well.
• Roll 1 tablespoon of the mixture into a ball. Repeat with the remaining mixture. Roll each ball in grated coconut to coat.

CURRIED COCONUT SHRIMP WITH WHEAT BERRIES

Steps:

• PLACE wheat berries in medium saucepan. Add 1-1/2 qt. (6 cups) cold water. Bring to boil. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain; cover to keep warm.
• MIX sugar, curry powder, salt and ground red pepper in large resealable plastic bag. Add shrimp; seal bag. Shake bag gently to completely coat shrimp with the seasoning mixture. Refrigerate until ready to use.
• HEAT 1 Tbsp. of the oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until tender. Add wheat berries; mix lightly. Spoon onto serving platter; cover to keep warm. Heat remaining 2 Tbsp. oil in skillet. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink. Add coconut milk and lime juice; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Spoon over wheat berry mixture; sprinkle with coconut.

THAI SHRIMP AND PORK BALLS OVER COCONUT CURRIED NOODLES

Steps:

• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Add some salt and the pasta and cook until al dente. Drain the pasta thoroughly and reserve.
• While the water is coming up to a boil for the pasta, start the shrimp and pork balls. In the bowl of a food processor, combine the scallions, half of the grated ginger, half of the chopped serrano or jalapeño pepper, the garlic, 3 tablespoons of the tamari, half of the cilantro and basil, and the lime zest. Pulse for 30 seconds, scrape down the bowl, and then process 1 minute, or until finely ground. Add the shrimp and pork and process until the shrimp are ground into small pieces and the mixture is well combined but not so fine that it becomes a paste, about 1 minute.
• Preheat a large nonstick skillet with 4 tablespoons of the oil. With wet palms, roll the shrimp-pork mixture into walnut-size balls and add to the hot skillet as you go. Don't move the balls until they are brown on one side, about 2 minutes. Turn the balls and continue to cook, browning on all sides until cooked through, about 3 to 4 minutes.
• While the shrimp and pork balls and pasta are cooking, start the coconut curry sauce for the noodles. Preheat a large skillet or soup pot over medium heat with the remaining 2 tablespoons of oil. Add the coriander, cumin, and curry powder and toast the spices for about 30 seconds in the hot oil. Add the onions, carrot, bell pepper, the remaining ginger and serrano or jalapeño pepper, and the 2 chopped garlic cloves. Add a little more oil to the pan if it starts to look dry. Use a wooden spoon to scrape up any spices that might be sticking to the bottom of the pan. Cook the mixture, for about 3 minutes, stirring frequently.
• Add the chicken stock, coconut milk, and the remaining tablespoon of tamari and bring it up to a bubble, then gently simmer for 5 minutes. Add the lime juice and taste and adjust for seasoning with either more tamari or a little salt. If you want a bit more spice, hit it with some hot sauce. Add the cooked drained noodles and the remaining cilantro and basil. Toss to combine. Divide the coconut curried noodles among 4 shallow bowls and top with the shrimp and pork balls.

SHRIMP IN CURRIED COCONUT MILK

Steps:

• Heat the oil in a large frying pan and saute the onions and garlic until the onion softens.
• Add the curry powder, cloves and chili peppers and cook until fragrant.
• Add the coconut milk and the shrimp.
• Simmer just until the shrimps have turned pink.
• I usually lay them one by one in one layer in the pan, and as soon as they are all in, turn them over one by one.
• When I've finished, they are usually done too.
• Serve with rice.