SHRIMP IN THAI COCONUT CURRY SAUCE
Coconut milk flavored with peanut butter and red curry paste makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers it makes for an easy dinner!
Provided by Heidi
Categories Main Course
Time 30m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 438 kcal, Carbohydrate 12 g, Protein 27 g, Fat 32 g, SaturatedFat 23 g, Cholesterol 286 mg, Sodium 1077 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
SHRIMP IN YELLOW CURRY
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams
CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
SHRIMP COCONUT CURRY
Provided by Maneet Chauhan
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 12
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 SHRIMP CURRY
This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 18
Steps:
- In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
- While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
- Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
- Serve over hot rice and garnish with cilantro or parsley.
Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g
COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)
An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free. Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!! Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.So, let's make some Thai Coconut Curry Shrimp for dinner tonight!(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!CHOOSE YOUR FAVORITE THAI CURRYThese Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry. Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)Let me summarize why should you try this recipe tonight:1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect. 3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)Wish you a wonderful start of the week.-Savita
Provided by Savita
Categories Main Course
Time 25m
Number Of Ingredients 12
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.
COCONUT CURRY SHRIMP
Here's a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. -Cindy Romberg, Mississauga, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.
Nutrition Facts : Calories 256 calories, Fat 13g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 841mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
SLOW COOKER BASIL CHICKEN IN COCONUT CURRY SAUCE
This Slow Cooker Coconut Curry Chicken is one of the best curries I've ever had! It's not too spicy, but has tons of flavor!
Provided by Karen
Categories Main Course
Time 5h15m
Number Of Ingredients 16
Steps:
- Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.
- Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray).
- When the oil is hot, add 3 chicken thighs. Don't put them too close together, you want to avoid steaming.
- Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes.
- Remove the chicken to a plate.
- Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you don't need to add more oil.
- Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry, and chili powder (to taste). Stir to combine.
- Add the chopped red onions, garlic, and jalapenos.
- Add the browned chicken and stir to combine.
- Cook on high for 4-5 hours, or on low for 6-8 hours.
- Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.
- Add the ginger to the slow cooker.
- In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.
- Shred the chicken, removing the bones and any tough bits. It should just be falling apart.
- Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.
- Season with salt and pepper to taste. Stir in the cilantro.
- Serve with rice, cauliflower rice, or naan.
Nutrition Facts : ServingSize 1 cup, Calories 348 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 142 mg, Sodium 890 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 15 g
SHRIMP IN COCONUT CURRY
Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.
- Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.
COCONUT CURRY SHRIMP
This super simple coconut curry shrimp is full of Thai flavor, and is easy and enough for a stunning mid-week meal.
Provided by Erren Hart
Categories Dinner Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Pat the shrimp dry with some paper towels, season with salt and pepper, and set aside.
- Heat the canola oil in a large skillet on medium-high heat. Add the onion and cook until the onions are very tender, but not caramelized. Add the garlic, ginger, and cook another minute.
- Add the curry paste sauce and cook, stirring, another minute. Add the shrimp and cook with the mixture for about a minute just to coat.
- Raise to high and add the fish sauce and coconut milk. Cook, stirring occasionally, until thick (3-4 minutes).
Nutrition Facts : Calories 370 kcal, Carbohydrate 6 g, Protein 37 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 429 mg, Sodium 1684 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SHRIMP IN YELLOW CURRY (GANG LUENG GOONG)
My husband loves this dish, and it's such a snap to make that he can make it himself. I have only lately become fond of Thai food, and yellow curry is my favorite, but I couldn't find many recipes for the same here. I found this on a Thai recipe site. It has a bright, sunny color and a lovely flavor...though I keep it a bit timid, but you can add some more chilies for more heat.
Provided by eatrealfood
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan.
- Brown onion and then and ginger and garlic.
- Add curry paste, and mix well. It might be a bit globular, but don't worry - it will mix in nicely once you add the liquid next.
- Add coconut milk and mix well. You can add about 1/3cup water if it is too thick.
- Add carrot and potatoes and bring to a boil. Leave the pot uncovered so that the water previously added will evaporate and you will get a nice thick gravy.
- When the carrots and potato are just about cooked, add shrimp, bell pepper, fish sauce, sugar, chili peppers and curry powder.
- Simmer for 5 minutes until shrimp turn pink. Do not overcook at this stage as shrimp will turn rubbery.
- Top with chopped spring onions just before serving.
- (Note: Taste the curry and adjust seasonings as necessary at this time. Depending on the brand of curry powder you use, you may need to adjust the amount of sugar. I have found some bitter notes in certain brands, and increasing the sugar adjusts that. You can also add some red pepper flakes if you need more heat, or even at more of the yellow curry paste at the last step).
Nutrition Facts : Calories 214.1, Fat 4.5, SaturatedFat 0.6, Cholesterol 71.6, Sodium 708, Carbohydrate 33.3, Fiber 5, Sugar 8.8, Protein 11.7
THAI COCONUT CURRY WITH SHRIMP
This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.
Provided by ash77
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g
COCONUT CURRY SHRIMP
Steps:
- Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking the onions, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. 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 shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
COCONUT CURRY SHRIMP
Make and share this Coconut Curry Shrimp recipe from Food.com.
Provided by 2hot2handle
Categories Curries
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a large, deep saute pan and add the onion. Cook on low heat until the onion is translucent, about 15 minutes. Add the curry powder and continue cooking on low heat for 15 minutes, stirring regularly as curry forms a paste. Add the lemon juice and stir.
- Add the tomatoes, cutting them up once they are in the pan. Add half the juice from the can and save the remainder. Continue cooking the tomatoes and onions another 15 minutes on low heat.
- Add 1/4 of the coconut milk and stir. Add enough coconut milk and the remaining tomato juice until you like the consistency of the curry base. Simmer this mixture for another 15 minutes.
- Bring the curry base to a boil and add the shrimp. Stir constantly for about 6-8 minutes to ensure the shrimp are fully cooked. Taste and add salt, if needed. Serve over white or brown rice.
Nutrition Facts : Calories 284.6, Fat 11, SaturatedFat 5.3, Cholesterol 339, Sodium 1795.2, Carbohydrate 10, Fiber 2.7, Sugar 3.1, Protein 35.9
SHRIMP COCONUT CURRY SOUP
Steps:
- In a large pan, heat coconut oil until shimmering and cook the onion with the mushrooms until the onion is soft and translucent. Add the garlic and cook until fragrant. Next, add the carrots, tomato, and celery. Stir and allow to cook for a minute.
- Pour in the broth and the curry paste, lower heat and let it simmer until carrots are cooked.
- Next, add the zucchini and broccoli and let it cook for another minute. Include the raw shrimp and pour in the coconut milk, stir and bring heat up until it boils. It should only take about 5 minutes until the shrimp is done. But double check, and make sure shrimp is all pink.
- Remove from heat and add the cilantro.
- Serve as soup, or serve over plain rice.
Nutrition Facts : Calories 244 kcal, Carbohydrate 11 g, Protein 8 g, Fat 20 g, SaturatedFat 17 g, Cholesterol 45 mg, Sodium 1265 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
COCONUT CURRY SHRIMP
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
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!
More about "shrimp in coconut curry food"
SHRIMP IN COCONUT MILK RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category ShrimpServings 4
- In a large frying pan, heat the oil over moderately high heat. Add the onions and cook, stirring frequently, until golden, about 5 minutes. Add the garlic and ginger and cook, stirring, for 2 minutes.
- Add the coriander, cumin, cinnamon, cayenne, and turmeric and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the coconut milk, water, and salt and bring to a simmer. Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.
- Add the shrimp to the pan. Reduce the heat to low and bring to a simmer. Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Serve with the lime wedges.
SHRIMP COCONUT CURRY RECIPE | 20 MINUTE PREP | THE ...
From beachbodyondemand.com
4.2/5 (41)Total Time 26 minsCategory Main CourseCalories 346 per serving
- Combine coconut milk, lime juice, honey, curry powder, ginger, and garlic in a small bowl; mix well. Set aside.
SHRIMP IN COCONUT CURRY RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
5/5 (1)
- Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes.
SHRIMP CURRY - RICARDO
From ricardocuisine.com
5/5 (108)Total Time 40 minsCategory Main DishesCalories 390 per serving
COCONUT CURRY SHRIMP - CANADIAN LIVING
From canadianliving.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
5/5 (22)Total Time 22 minsCategory DinnerCalories 465 per serving
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
- Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
SHRIMP IN COCONUT MILK SAUCE CHINESE BUFFET RECIPE
From confessionsofanover-workedmom.com
4.7/5 (3)Total Time 25 minsCategory EntreeCalories 304 per serving
- Add the sauce sauce, frozen vegetables and shrimp and cook for 5-6 minutes until shrimp are completely cooked.
ELEGANT SAFFRON SHRIMP CURRY WITH COCONUT OUR NEW COMFORT FOOD
From perfectlyprovence.co
Servings 4Estimated Reading Time 4 minsCategory Main DishTotal Time 6 hrs 35 mins
- Place shrimp in a non-reactive bowl and add 1 teaspoon of the salt. Using your hands, massage the salt into the shrimp. Cover the bowl and refrigerate for at least 6 hours.
- Heat the oil in a medium skillet over high heat for 1 minute. Stir in the cumin seeds and allow them to sizzle for 30 seconds.
- Turn the heat to medium, then add the tomatoes, mustard seeds, ground fenugreek, pepper flakes, turmeric, and the remaining 1 tablespoon salt. Stir well and cook for 5 minutes, or until the oil glistens on the tomatoes.
SPICY COCONUT CURRY SHRIMP (READY IN 20 MINUTES)
From kitchenathoskins.com
4.3/5 (10)Category Main CourseCuisine IndianTotal Time 25 mins
- Heat a large skillet with vegetable oil over medium-high heat. When hot, place shrimp in a single layer, cook for about 1 minute and turn over and cook for an additional 30 seconds. Remove shrimp (trying to drain most of the oil) into a bowl. The shrimp will be only half cooked at this point ( If you cook shrimp longer then it might get over cooked and get a little tough).
- Now, add sliced onions, bell pepper and garlic. Saute for 2 to 3 minutes, and then add all group-3 ingredients (except Sriracha ) and 1/4 teaspoon plus 2 pinches salt.Stir well and let the curry begin to simmer. Add the shrimp (along with any accumulated juices), stir well and continue to cook for 2 minutes.
EASY COCONUT CURRY SHRIMP & VEGGIES (IN 20 MINUTES ...
From dashofjazz.com
5/5 (13)Servings 5Cuisine American, FusionCategory Main Dish
- Salt shrimp to taste. Add oil and butter to skillet over medium heat. Once melted, add onion and cook until fragrant and translucent (2-3 minutes).
- Add garlic, ginger, and curry powder and cook until fragrant (1 minute). Stir in tomato paste and cook another 2 minutes until darkened slightly.
- Add coconut milk, carrots, and mushrooms to pan with a bit of sea salt and bring to a simmer. Add shrimp to pan, covering with the sauce and cook until cooked through, stirring occasionally (about 5 minutes). Remove from heat.
COCONUT CURRY SHRIMP - THE COZY APRON
From thecozyapron.com
Reviews 8Category EntreeCuisine ThaiTotal Time 35 mins
- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have organized and ready for use.
- If serving the optional side/accompaniment of jasmine rice, prepare the rice according to your package instructions, and keep warm.
- To prepare the coconut curry shrimp, place the shrimp into a bowl and add in 1 teaspoon of the red curry paste as well as 1 teaspoon of the yellow curry powder, plus a couple of pinches of salt and black pepper, and toss to coat the shrimp well.
- Place a large, heavy-bottom skillet over medium-high heat, and add in 1 tablespoon of the coconut oil; once very hot, add in the shrimp (working in batches if necessary) and allow it to sear and become charred/golden and cooked through on both sides, about 2-3 minutes. Remove the shrimp from the pan and set aside for a moment.
COCONUT-CURRIED SHRIMP WITH BARA - FOOD & WINE
From foodandwine.com
5/5 (6)Category Shrimp
- Lightly oil a medium bowl; set aside. Stir together flour, sugar, yeast, salt, cumin, turmeric, and white pepper in a separate medium bowl. Stir in 2/3 cup warm water to form a soft, sticky dough. Using oiled hands, knead dough in bowl until smooth and stretchy, about 2 minutes. Transfer dough to oiled bowl; cover with a dish towel, and let stand at room temperature until doubled in size, 30 minutes to 1 hour.
- Heat oil in a large Dutch oven over medium-high. Add onions and bell pepper; cook, stirring occasionally, until softened, about 8 minutes. Add scallions, thyme, curry powder, and garlic; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add tomato paste; cook, stirring constantly, until beginning to caramelize on bottom of Dutch oven, 1 to 2 minutes. Stir in broth, coconut milk, and 1 1/2 teaspoons salt; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until flavors meld and curry sauce reduces slightly, 10 to 15 minutes. Toss shrimp with remaining 1/2 teaspoon salt in a large bowl. Add to curry mixture; cook, stirring occasionally, until shrimp are opaque and cooked through, 3 to 4 minutes. Season with salt to taste. Reduce heat to low, and cover to keep warm.
- Pour oil to a depth of 1/2 inch in a large skillet; heat over medium to 350°F. Turn bara dough out onto a lightly oiled work surface. Divide dough evenly into 18 pieces (about 5/8 ounce each). Using lightly oiled hands or a lightly oiled rolling pin, flatten 1 dough piece into a 4 1/2-inch circle. Repeat process with a second dough piece. Add flattened dough pieces to hot oil, and fry, carefully basting dough with hot oil, until puffed, 20 to 30 seconds per side. Using a slotted spoon, carefully transfer fried bara to a baking sheet lined with paper towels. Repeat process with remaining dough pieces.
COCONUT-SHRIMP CURRY - FOODLAND
From foodland.ca
5/5 (1)Total Time 40 minsServings 2Calories 400 per serving
- Heat oil in a large non-stick skillet over medium-high heat. Add curry paste and ginger and cook until fragrant, about 30 sec. Add onion and cook until softened and golden, about 5 min. Stir in coconut milk, remove from heat and cool completely. Add the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.
- Cook rice according to package directions and spread on a baking sheet to cool. Place rice in a resealable plastic bag and store with curry in the freezer.
- To serve, place curry mixture in a large non-stick skillet over medium heat, cover and cook until the sauce is heated through and the shrimp are pink and opaque, about 15 min. from frozen or 10 min. if cooking from fresh. Meanwhile, place rice in a covered microwave-safe bowl, heat for 2 min. on HIGH. Stir, heat for another 2 min. and stir again. Check temperature and heat an additional 1 min. if needed.
QUICK & EASY COCONUT SHRIMP CURRY - EATING BIRD FOOD
From eatingbirdfood.com
4.3/5 (9)Category Lunch/DinnerCuisine ThaiCalories 610 per serving
- Heat oil in a large skillet over medium heat. Add in garlic, ginger and red bell pepper, cook for about 5 minutes or until fragrant. Add in broccoli, coconut milk, curry paste and salt, stir and bring mixture to a low boil for about 5 minutes.
- Add shrimp and scallions into the pan, stir and cook for 5 minutes. Remove pan from heat and stir in fresh basil. Serve curry over cooked brown rice, quinoa or a mixture of the two. Garnish each serving with a few scallions and a lime wedge.
COCONUT SHRIMP CURRY {SERVED OVER RICE OR PASTA!} - …
From spendwithpennies.com
4.7/5 (43)Total Time 40 minsCategory Main CourseCalories 446 per serving
- Add tomatoes, coconut milk, and lime juice and bring to a simmer. Reduce heat and simmer 8-10 minutes or until slightly thickened.
- Optional: To thicken sauce, combine 1 tablespoon cornstarch with 1 tablespoon water. Add to sauce a bit at a time to reach desired consistency. Cook 1 minute.
COCONUT CURRY SHRIMP - DR. MARK HYMAN
From drhyman.com
Servings 4Total Time 45 minsEstimated Reading Time 2 minsCalories 421 per serving
- Make the coconut curry sauce. Place all the ingredients in a high-speed blender and blend until smooth. You can also use an immersion blender and a large Mason jar or deep bowl. When using an immersion blender, work the blender into the thicker pieces of vegetables and nuts until they are smooth and creamy.
- Heat the oil in a large skillet or pot over medium heat. Add the shrimp and sprinkle with the salt. Sauté until the shrimp are pink on all sides, 3 to 5 minutes.
- Stir in the carrots, bell pepper, cabbage, snow peas, and Coconut Curry Sauce. Bring to a boil, and then reduce the heat to medium-low, cover, and simmer, stirring frequently, until the vegetables are tender but still bright, and the sauce is thickened, 5 to 7 minutes. Stir in the cilantro. Adjust the seasoning with more curry powder or salt, as needed.
- Spread the spinach on a serving tray or divide it among individual bowls. Place the hot vegetable curry mixture on top of the spinach. The spinach should begin to wilt under the heat of the sauce. Serve immediately, while the vegetables are still bright.
SHRIMP & COCONUT MILK CURRY RECIPE | EATINGWELL
From eatingwell.com
4.2/5 (4)Total Time 50 minsCategory Healthy Coconut Milk RecipesCalories 197 per serving
- Heat oil in a large heavy saucepan over medium heat. Add onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic, jalapeno pepper, curry powder, cumin, coriander and cardamom; cook, stirring, until aromatic, about 2 minutes more. Reduce heat to low and add evaporated skim milk and coconut milk. Bring to a simmer, stirring to prevent scorching. Simmer for 5 minutes. Add shrimp and cook, uncovered, until the shrimp are pink and curled, 10 to 12 minutes.
- Combine lime juice and cornstarch in a small bowl; stir until smooth. Add to the shrimp mixture and cook, stirring constantly, until thickened, about 2 minutes. Stir in cilantro and season with salt and pepper.
COCONUT-SHRIMP CURRY - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 40 minsServings 2Calories 400 per serving
- Heat oil in a large non-stick skillet over medium-high heat. Add curry paste and ginger and cook until fragrant, about 30 sec. Add onion and cook until softened and golden, about 5 min. Stir in coconut milk, remove from heat and cool completely. Add the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.
- Cook rice according to package directions and spread on a baking sheet to cool. Place rice in a resealable plastic bag and store with curry in the freezer.
- To serve, place curry mixture in a large non-stick skillet over medium heat, cover and cook until the sauce is heated through and the shrimp are pink and opaque, about 15 min. from frozen or 10 min. if cooking from fresh. Meanwhile, place rice in a covered microwave-safe bowl, heat for 2 min. on HIGH. Stir, heat for another 2 min. and stir again. Check temperature and heat an additional 1 min. if needed.
THAI RECIPE FOR SHRIMP IN COCONUT AND RED CURRY SAUCE ...
From thaicookbook.tv
4.5/5 Category Main DishesServings 2-4Total Time 20 mins
- Fry the coconut cream and basic red curry paste together until most of the liquid cooks away and the mixture is thick and oily.
- Add the coconut milk and coconut sugar. Cook on high heat until thickened, then season to taste with fish sauce.
- Turn off the heat and stir in the red chilies. Serve topped with kaffir lime leaf slivers and fresh basil.
COCONUT SHRIMP CURRY RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (3)Total Time 20 minsServings 4Calories 511 per serving
- Heat oil in a large frying pan over medium heat. Sauté onion until softened, about 2 minutes. Add spices, garlic, and shrimp and cook, stirring, until fragrant, about 2 minutes. Add coconut milk and salt; simmer 10 minutes to meld flavors.
SHRIMP IN TOASTED COCONUT MASALA || CHEMEEN VARUTHARACHA ...
From cook2nourish.com
Estimated Reading Time 8 mins
COCONUT SHRIMP CURRY - SAVORING FIJI
From savoringfiji.com
Cuisine Indo-Fijian, SeafoodCategory Main DishServings 4
SHRIMP COCONUT CURRY - SAFFRON AND HONEY
From saffronandhoney.com
Cuisine AsianEstimated Reading Time 1 minCategory MainTotal Time 30 mins
COCONUT CURRY SHRIMP - BE GREEDY EATS | WHERE FOOD MEETS ...
From begreedyeats.com
Servings 6-8Total Time 40 minsAuthor Aaron Dodson
SHRIMP AND MANGO CURRY - MANGO.ORG
From mango.org
Servings 4Category Lunch
SHRIMP IN COCONUT CREAM SAUCE (COCONUT JINGA) — PATAKS
From pataks.ca
Servings 4Category Main Courses, Plats Principaux
SHRIMP IN COCONUT CURRY RECIPES
From wiki-recipes.info
COCONUT SHRIMP CURRY - INDIAN RECIPES
From fooddiez.com
KETO SHRIMP CURRY RECIPE - THERESCIPES.INFO
From therecipes.info
SHRIMP PINEAPPLE CURRY - THERESCIPES.INFO
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SHRIMP IN THAI COCONUT CURRY SAUCE - CREATE THE MOST ...
From recipeshappy.com
SHRIMP IN COCONUT CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
COCONUT SHRIMP CURRY - SHRIMP IN COCONUT CURRY SAUCE ...
From cfood.org
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