Curried Shrimp With Coconut Milk And Spiced Masala 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.

CREAMY COCONUT CURRY WITH SHRIMP

Steps:

• Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
• Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
• Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

SHRIMP WITH SPICED MASALA AND COCONUT MILK

Steps:

• Heat oil in a large nonstick skillet over medium heat.
• Add onions; saute until deep golden, for about 20 minutes.
• Add garlic and all spices; saute for 1 minute.
• Cool to lukewarm.
• Puree tomatoes with juice and yogurt in processor until almost smooth.
• Add onion mixture; puree until almost smooth.
• Season masala to taste with salt and pepper.
• Heat oil in a heavy large deep skillet over medium-high.
• Add shrimp and saute until partially cooked, for about 2 minutes.
• Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
• Simmer for about 3 minutes.
• Season to taste with salt and pepper.

SHRIMP WITH SPICED MASALA AND COCONUT MILK

Steps:

• For masala:
• Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
• For shrimp:
• Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

COCONUT MILK SHRIMP CURRY RECIPE

Steps:

• Slice onion, dice tomato and chop fresh cilantro (coriander). Keep aside with the cleaned shrimps.
• Heat up a pan with the oil and saute onion first alone over a medium heat setting until they appear soft.
• Stir in diced tomato and ginger garlic. Combine and stir cook for a minute or. Keep on a medium to high heat setting.
• Reduce the heat to a minimum and make some space at the center of your pan. Stir in shrimp.
• Add all the seasoning and spices. Salt, black pepper, turmeric, chili pepper, cinnamon, coriander seeds ground, and cumin ground.
• Increase the heat setting to medium and combine all the ingredients. Stir cook for a minute.
• Pour in broth and coconut milk. Mix everything well.
• Close curry with a cover and simmer over a slow to medium heating for about 15-20 minutes. Control heat, don't allow a rolling boil because the coconut milk could curdle.
• When you are done with the cooking, take your curry from the heat and pour in lime juice and add the fresh chopped cilantro. Mit it up.
• Serve up hot.

CURRIED SHRIMP WITH COCONUT MILK

Steps:

• Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

SHRIMP IN SPICY COCONUT MILK

Steps:

• For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
• Shell shrimp, leaving tail segment intact, and devein.
• In a colander, rinse shrimp and drain well.
• Heat a large skillet over moderately low heat until hot.
• Cook paste in oil, stirring until fragrant, about 5 minutes.
• Add onions and cook, stirring, until softened.
• Stir in coconut milk, brown sugar and salt and bring to a boil.
• Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
• Serve shrimp with rice.

"BAKED" SHRIMP CURRY

Steps:

• In a large bowl, stir together the coconut milk, onion, Garam Masala, ginger, garlic, turmeric, salt and cayenne, until well blended.
• Add the shrimp and toss until coated with sauce on all sides. Marinate at room temperature for 30 minutes.
• Transfer the shrimp and marinade to a 7-inch round baking pan with 4-inch sides. Place the pan in the air-fryer basket. Set the air fryer to 375 degrees F for 10 minutes, stirring halfway through the cooking time.
• Transfer the shrimp to a serving bowl or platter. Sprinkle with the cilantro and serve.
• Combine the coriander, cumin, cloves, cardamom, bay leaves, chiles and cinnamon in a clean coffee or spice grinder. Grind, shaking the grinder lightly so all the seeds and bits get into the blades, until the mixture is broken down to a moderately fine powder.
• Unplug the grinder and turn it upside down. (You want all the ground spices to collect in the lid so you can easily scoop them out without cutting yourself on the blades.) Transfer the garam masala to an airtight container and store in a cool, dark place for a month or two. Makes 1/4 cup.

CURRIED SHRIMP WITH COCONUT MILK AND SPICED MASALA

Steps:

• For the Masala: Heat the oil in large skillet. Saute onion for 20 min. until golden brown. Stir in garlic, garam masala, curry, coriander,tumeri and cayenne. Process the undrained tomatoes and yogurt in a food processor or blender until almost smooth. Add the onion mixture. Process until almost smooth. Season. Can make up to a day in advance and refrigerate. Shrimp. Heat oil in skillet - add shrimp. Saute for 2 minutes until partially cooked. Stir in coconut mile, cilantro, green onions, lemon juice and masala. Simmer for 3 minutes until shrimp is done and pink. Serve over rice and sprinkle with almonds.