Red Curry With Shrimp And Chickpeas Food

RED CURRY SHRIMP

Steps:

• Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
• Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.
• Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer.
• In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste.
• Uncover the sauce and stir in the shrimp and cook for about 3 minutes or until shrimp just turn opaque, stirring often. The sauce will also slightly reduce and thicken.
• Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

SPICY SHRIMP AND CHICKPEA SALAD

Steps:

• In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.
• Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.
• Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.
• Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

RED CURRY SHRIMP

Steps:

• Bring coconut mill to simmer in large skillet over medium heat.
• Stir in curry paste and sugar until disolved, bring to boil.
• Reduce to low heat, simmer 5 minutes.
• Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
• Stir in basil (optional) and fish sauce.
• Serve with Jasmine rice.

RED CURRY WITH SHRIMP AND CHICKPEAS

Steps:

• Heat the oil in a deep frying pan or a wok.
• Fry the onion and the curry paste for a few minutes until tender.
• Add coconut milk, chicken stock and fish sauce, and bring to a boil.
• Rinse and dry the chickpeas very well, and add them to the pan.
• Let them boil for about 15 minutes.
• Add the mango and the shrimp and a little bit of freshly squeezed lemon juice.
• Salt or pepper to taste , add the coriander.
• Serve immediately over rice, noodles, or plain.