SHRIMP IN COCONUT MILK
Steps:
- Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
- Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
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 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 RECIPE BY TASTY
The next time you want to impress your date, try this simple yet elegant shrimp curry. It's creamy and tangy, with the perfect hint of spice.
Provided by Matt Ciampa
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 552 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 5 grams, Protein 50 grams, Sugar 9 grams
LOW-FAT THAI COCONUT CURRY SHRIMP
I found this recipe back in 2005 on a Canadian website called Just Add Milk (which doesn't seem to exist anymore). I've skipped the sake or sherry every time and it still turns out amazing.
Provided by ScrappieDoo
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
- Combine sauce ingredients and set aside.
- Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
- Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
- Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.
SHRIMP WITH SPICED MASALA AND COCONUT MILK
Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.
Provided by Ashley U
Categories Coconut
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
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.
CHICKEN & SHRIMP CURRY WITH COCONUT & GREEN CHILIES
For something a little spicy...try this dish...If you like it hotter add more chile pepper, if you prefer it sweeter add more coconut ...One of those dishes that never quite taste the same twice...but always tastes great.
Provided by Baby Kato
Categories Chicken
Time 4h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
- Brown garlic and most of sliced onion in oil.
- Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
- Add red peppers and mustard seeds to pan used to brown garlic and onions.
- Fry peppers and mustard seeds for 30 seconds.
- Add onion paste and coconut milk to red peppers and mustard seeds.
- Bring to a boil, reduce heat and simmer 30-45 minutes.
- (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
- Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.
SHRIMP CURRY WITH COCONUT MILK AND SUGAR SNAP PEAS
This is delicious and easy enough for me to do after work when I get a craving for it. Be sure to serve with plenty of steamed rice to soak up the sauce. Recipe from Sam Choy's Sampler.
Provided by Hey Jude
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy skillet, heat 2 tablespoons of the butter and olive oil, and saute onion and curry powder until onion is translucent.
- Add shrimp, sugar, ginger, salt and pepper.
- Saute 3-4 minutes, then remove to a plate.
- In the skillet, melt remaining 4 tablespoons butter, stir in flour and cook 5 minutes.
- Slowly add cream, chicken stock and coconut milk, stirring constantly until mixture is smooth and thick.
- Return shrimp to pan, along with snap peas; heat through.
- Serve with steamed rice.
Nutrition Facts : Calories 565, Fat 51, SaturatedFat 30, Cholesterol 235.8, Sodium 814.9, Carbohydrate 14.5, Fiber 2, Sugar 2.6, Protein 15
THAI SHRIMP IN CURRIED COCONUT SAUCE
Make and share this Thai Shrimp in Curried Coconut Sauce recipe from Food.com.
Provided by evelynathens
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
- Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.
Nutrition Facts : Calories 479.3, Fat 17.7, SaturatedFat 15.6, Cholesterol 142.9, Sodium 1739.7, Carbohydrate 65, Fiber 1.9, Sugar 58.2, Protein 18
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.
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!
COCONUT CURRY SHRIMP
Steps:
- Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
- Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
- Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.
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5/5 Category ShrimpServings 4Published 2013-12-07
- 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.
CURRIED COCONUT SHRIMP RECIPE | MYRECIPES
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- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 1 to 2 minutes or until almost done. Remove shrimp from pan; keep warm.
- Add red bell pepper and onion to pan; cook over medium-high heat 5 minutes or until crisp-tender, stirring frequently. Combine coconut milk and cornstarch in a small bowl. Add cornstarch mixture, water, and next 3 ingredients to pan. Bring to a boil; simmer 1 to 2 minutes or until sauce is thickened. Add shrimp and peas; cook 1 minute or until thoroughly heated. Serve over basmati rice.
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- While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently.
COCONUT CURRY SHRIMP: FLAVORFUL & DELICIOUS - A YOUNIQUE ...
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- Pour the coconut oil in a skillet over medium low heat. Add the curry powder and turmeric powder to the oil and stir. Allow the curry and turmeric to cook for awhile but not burnt.
- Add garlic and ginger and allow to saute for about a minute. Then add the bell peppers, onions, coriander and cumin. Continue to stir and allow to saute for about a minute or two.
- Pour the coconut milk, add the pimento seeds or ground allspice, scallion (green onion) and thyme. Add salt and pepper to taste. Bring to boil and reduce the heat.
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From foodland.ca
- 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.
SHRIMP CURRY WITH COCONUT MILK AND APPLE RECIPE - REAL SIMPLE
From realsimple.com
- Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender, 7 to 8 minutes.
- Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes.
QUICK & EASY COCONUT SHRIMP CURRY - EATING BIRD FOOD
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- 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.
SHRIMP COOKED WITH COCONUT MILK RECIPE - FOOD & WINE
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- Heat a small cast-iron frying pan over moderate heat. When hot, put the coriander seeds, fenugreek seeds and peppercorns and stir for about a minute or until they are lightly toasted. Remove from the heat. Place toasted seeds into a spice grinder or clean coffee grinder and grind as finely as possible.
- Heat the oil in a large frying pan over medium heat. Add the mustard seeds and as soon as they begin to pop after a matter of seconds, add the curry leaves. Stir once and add the onion and garlic and stir until lightly browned. Add the ginger. Stir and cook for another few seconds. Now add the water, paprika, cayenne, turmeric, salt, chiles and the tamarind paste and bring to a boil. Lowering the heat to moderate and simmer vigorously for 5 minutes. Turn off the heat.
- Five minutes before serving, heat the sauce over a fairly high flame. As soon as it begins to bubble, add the shrimp and stir until they begin to turn opaque. Stir the coconut milk add it to the pan, stirring constantly. When the coconut milk is heated through and the first bubbles begin to appear, turn off the heat and serve.
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- In a large skillet, heat the oil. Add the onion and cook over moderately high heat, stirring occasionally, until browned, about 5 minutes. Add the cloves, cardamom and cinnamon and cook, stirring, for 2 minutes. Add 1 1/2 cups of the coconut milk, the water, ginger, jalapeños and 1/2 teaspoon of salt and simmer over moderate heat for 10 minutes.
- Add the shrimp and simmer, stirring a few times, until just cooked, about 4 minutes. Add the remaining 1/2 cup of coconut milk and bring back to a simmer. Remove the skillet from the heat and add the lime juice. Season the curry with salt and transfer to plates. Serve with steamed rice and lime wedges.
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- Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.
- Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.
- Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.
SHRIMP & COCONUT MILK CURRY RECIPE - EATINGWELL
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- 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.
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- 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.
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