EASY THAI RED CURRY SHRIMP
Creamy, silky and incredibly tasty Thai Red Curry Shrimp will be your new go-to dish. It takes just 15 minutes to put together and tastes even better than takeout!
Provided by Char Ferrara
Categories Seafood
Time 15m
Number Of Ingredients 10
Steps:
- Heat up cooking oil in a wok or large pan.
- Saute onion and garlic over medium heat.
- As soon as the onion starts to turn translucent, add red curry paste. Saute the paste for a few seconds.
- Add coconut milk and stir well. Allow the curry to simmer but stir occasionally to keep it from burning. It will start to thicken up quickly.
- As soon as the ingredients are well combined, add the shrimp.
- Keep stirring and allow the shrimp to cook in the curry sauce. Allow it to boil gently. The shrimp will start to curl up as they cook.
- When all of the shrimp are cooked, add sugar, fish sauce and half of the kaffir lime leaves.
- Give it a good stir, then transfer to a serving bowl.
- Garnish with the rest of the lime leaf strips and red chili strips.
- Serve with steamed rice or with your favorite pasta.
- Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 388 kcal, Carbohydrate 17 g, Protein 15 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 54 mg, Sodium 928 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 8 g
THAI RED CURRY SHRIMP WITH JASMINE RICE AND SNOW PEAS
This easy peasy dish is made with sesame oil-seared shrimp, snow peas, and red bell pepper strips in a simple coconut milk-infused red curry. It's all served over a heaping mound of jasmine rice, with a splash of lime, and a touch of cilantro for authentic Thai comfort food. For real though: easy peasy.
Provided by Chef David Padilla
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Cook the Rice Bring a small pot with 1 1/2 cups water and jasmine rice to a boil. Reduce heat to low, cover, and cook 20 minutes, or until tender. Set aside and keep warm. While rice is cooking, start preparing ingredients. 2 Prepare the Ingredients Quarter lime. Stem, seed, and thinly slice red bell pepper into thin strips. Mince garlic. Stem and coarsely chop cilantro (reserve a few leaves for garnish). Pull any strings from snow peas. Rinse shrimp, pat dry, and season both sides with a pinch of salt and pepper. 3 Sear the Shrimp Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil (reserve remaining for curry). Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate. (Shrimp will finish cooking in a later step.) Wipe pan clean and reserve. 4 Start the Curry Return pan used to sear shrimp to medium-high heat. Add remaining sesame oil, garlic, snow peas, and red bell pepper and cook 2 minutes. Add coconut milk, half the red curry paste, and fish sauce (to taste). Taste, and add more red curry paste if desired. Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil. 5 Finish the Curry Once boiling, return shrimp to pan along with chopped cilantro and a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened and shrimp reaches a minimum internal temperature of 145 degrees. 6 Plate the Dish Place rice in a shallow dish or bowl and ladle curry around rice. Garnish with a squeeze of fresh lime juice, lime quarters, and reserved whole cilantro leaves.
Nutrition Facts :
THAI SHRIMP CURRY
Steps:
- In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
- In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
- In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
- Drain the chiles, reserving the liquid, and roughly chop.
- In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
- Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
- In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.
- Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.
- Drain the chiles, reserving the liquid, and roughly chop.
- In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.
- Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.
SIMPLE THAI RED CURRY SHRIMP
The executive chef at the university where I work gives occasional cooking classes, and this recipe was easy and delicious. Works well as an appetizer for 10 (if you have bread to sop up the sauce!) or as an entree for 4 over rice or pasta. Chef Chad Licsko directed us to try to balance sweet, sour, and savory elements of the sauce, which gave us lots of excuses to check for taste!!
Provided by HopeJohnJP
Categories Curries
Time 45m
Yield 4 cups curry, 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat 1 T. of the oil over medium heat in a skillet. Add the ginger, garlic, and scallion, stirring until tender and very fragrant, but not browned, about 1 minute.
- Stir in the curry paste, mixing well, and continue sautéing 3 - 4 more minutes.
- Add coconut milk, mixing well (coconut milk often separates in the can), and then add tomatoes and their juice, sugar, and cream.
- Add 1/4 cup lime juice and check for taste. Add more if needed.
- Break the lemongrass at several points along the stem and add to mixture. Don't worry if it does not break completely: you're just trying to release its juices. Add salt and pepper to taste and bring to a boil. Reduce to simmer and allow to cook 30 minutes, stirring occasionally.
- Meanwhile, first peel and then devein the shrimp. To devein, use a small, sharp knife to slice open the back of the shrimp (the side without legs) to expose a black, stringy vein. A paper towel in hand does an excellent job of grabbing the vein in one piece out of the slippery shrimp. Rinse cleaned shrimp in cold water and drain. Pat dry. Discard shells and veins and wash hands and equipment thoroughly.
- Heat the remaining oil in another skillet until hot but not smoking. Add the shrimp in one layer, about 1 minute per side, until just pink. Shrimp are very easy to overcook. Remove from heat.
- Remove lemongrass and add sauce to shrimp. Serve over hot rice, garnished with fresh parsley.
Nutrition Facts : Calories 696.9, Fat 51.5, SaturatedFat 33.8, Cholesterol 224.8, Sodium 827.8, Carbohydrate 40.6, Fiber 1.6, Sugar 4, Protein 22.1
THAI RED CURRY SHRIMP WITH JASMINE RICE
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
- For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
- Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
- Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
- Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.
THAI-INSPIRED RED CURRY SHRIMP
Creamy, wonderful Thai-inspired red curry and shrimp dish, tastes just like in restaurants. Serve with jasmine rice or noodles of your choice and top with fresh basil or cilantro. Also wonderful with chicken, and feel free to play around with adding different veggies, yum!
Provided by babyluv26
Categories Main Dish Recipes Curries Seafood
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
- Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 12.4 g, Cholesterol 172.6 mg, Fat 28 g, Fiber 3.4 g, Protein 22.7 g, SaturatedFat 21 g, Sodium 714.6 mg, Sugar 4.2 g
MY FAVORITE THAI RED SHRIMP CURRY
This is my personal favorite curry. I adore red curry with shrimp. I have changed this dish to suit my taste buds. Another quick and easy to make dish, that never disappoints. I use collasal shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellaphane noodles.
Provided by Baby Kato
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
- Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
- Next add the shrimp and simmer for 4 - 5 minutes.
- Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
RED CURRY SHRIMP
Make and share this Red Curry Shrimp recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
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.
THAI RED CURRY SHRIMP AND CALAMARI
Make and share this Thai Red Curry Shrimp and Calamari recipe from Food.com.
Provided by Toddweekofdinners.c
Categories Curries
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat canola oil in a large pot or wok.
- Add onions and eggplant and cook until eggplant is cooked through (about 5 minutes). Add peppers and cook for 1 more minute.
- Add shrimp and calamari and cook for 1 more minute.
- Add rest of ingredients and bring up to a boil while stirring.
- Immediately turn off heat.
- Serve with steamed brown rice.
THAI SHRIMP CURRY
This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce
Provided by Galley Wench
Categories Thai
Time 27m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large wok or saute pan, heat the oil over medium-high heat.
- Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
- Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
- Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
- Simmer until thickened slightly, about 2 minutes.
- Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
- Remove from the heat and stir in the basil and cilantro.
- Serve over jasmine rice, garnished with cilantro sprigs.
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THAI RED CURRY SHRIMP RECIPE | MYRECIPES
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4.5/5 (40)Calories 330 per serving
- Bring first 4 ingredients to a boil in a saucepan. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand 10 minutes. Fluff with a fork.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
- Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.
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