Shrimp In Coconut Curry Broth Food

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.

COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)

Steps:

• Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes)
• Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink.
• Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.

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 COCONUT CURRY

Steps:

• In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the mustard seeds. As soon as they begin to sputter, add the curry leaves, onions and ginger; saute until the onions are golden brown, 5 to 7 minutes.
• Reduce the heat to low. Add the chili powder, sambar masala, 1/4 teaspoon of the turmeric and some salt and saute for 1 minute. Add the coconut milk and simmer until the mixture is slightly thickened and has turned a deeper shade of gold, about 5 minutes.
• Pat dry the shrimp. Combine the remaining 1/4 teaspoon turmeric and some salt in a medium bowl. Add the shrimp and toss to coat. Heat the remaining tablespoon vegetable oil in a second large skillet over medium heat. Add the shrimp and cook, tossing occasionally, until pink, 4 to 6 minutes. Add the shrimp to the coconut curry. Serve over rice.

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 AND BUTTERNUT SQUASH IN COCONUT MILK BROTH

Steps:

• Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
• Stir in squash and bell peppers.
• Bring to a boil.
• Reduce heat and simmer for about 10 minutes or until squash is tender.
• Stir in shrimp.
• Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
• Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
• Serve!

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.