THAI SHRIMP CURRY
In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4 - 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
- Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.
Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg
THAI SHRIMP CURRY WITH A KICK
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g
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.
THAI SHRIMP CURRY
Categories Shellfish Tomato Stir-Fry Low Carb Quick & Easy Lunch Shrimp Winter Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
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.
THAI SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
- Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
- Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 183 milligrams, Sodium 921 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 30 grams, Sugar 10 grams
THAI SHRIMP CURRY WITH A KICK
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!
Provided by Kim's Cooking Now
Categories Hunt's
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g
THAI SHRIMP CURRY
This is so easy to throw together. I have been able to get this on the table pretty fast when I've had unexpected company, and it is a big hit. I like to serve it over couscous or basmati rice. (Make sure you use unsweetened coconut milk, not sweetened coconut cream.)
Provided by JackieOhNo
Categories Thai
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In nonstick skillet, heat oil over medium heat.
- Add onion and pepper; cook 5 minutes.
- Add curry, ginge3r and salt; cook 5 minutes.
- Add tomatoes and milk.
- Bring to a boil. Reduce heat; add shrimp and cilantro.
- Cook, stirring, until shrimp are opaque, about 5 minutes.
- Stir in peas.
- Serve over couscous or rice.
THAI SHRIMP & SPINACH CURRY
Make and share this Thai Shrimp & Spinach Curry recipe from Food.com.
Provided by PollyB
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
- Add the curry paste and cook the mixture, whisking, for 1 minute.
- Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
- Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
- Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes.
- Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
- Sprinkle the dish with the coriander and serve it with the rice.
Nutrition Facts : Calories 320.8, Fat 22.8, SaturatedFat 19, Cholesterol 143.2, Sodium 1452.8, Carbohydrate 12, Fiber 3.4, Sugar 3.4, Protein 21
THAI SHRIMP AND VEGETABLE CURRY
I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
- If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
- Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
- Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
- Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
- Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
- Either stir basil into the curry or use as a garnish, whichever you prefer.
Nutrition Facts : Calories 208.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 191, Sodium 1813.2, Carbohydrate 12.8, Fiber 2.9, Sugar 6.4, Protein 25.8
THAI SHRIMP AND SPINACH CURRY
Steps:
- Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink. Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes. Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the coriander and serve it with the rice.
ASIAN MINT'S THAI RED CURRY WITH SHRIMP
Dallas' Asian Mint chef-owner Nikky Phinyawatana says the essence of Thai cooking is the sweet/salty/spicy/sour balance which is exemplified in this really delicious dish. By way of the Dallas Morning News.
Provided by Chef Kate
Categories Peppers
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring half the coconut milk to a slow boil, stirring constantly. Add the curry paste and shrimp, stir well, and cook until done, about 5 minutes.
- Add the remaining coconut milk, water, bamboo shoots, sugar, paprika and fish sauce, and bring to a boil slowly.
- Add salt.
- Add bell peppers and basil leaves, and remove from heat. Serve immediately over steamed rice.
Nutrition Facts : Calories 797.5, Fat 55.1, SaturatedFat 47, Cholesterol 172.8, Sodium 2237.9, Carbohydrate 49.5, Fiber 11.1, Sugar 37.2, Protein 36.6
THAI CURRY WITH SHRIMP & COCONUT
Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. -Ninette Holbrook, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.
Nutrition Facts : Calories 731 calories, Fat 49g fat (21g saturated fat), Cholesterol 138mg cholesterol, Sodium 1399mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 6g fiber), Protein 32g protein.
THAI SHRIMP CURRY
Categories Food Processor Ginger Shrimp Curry Bok Choy Bon Appétit
Yield Serves 6
Number Of Ingredients 19
Steps:
- Puree first 9 ingredients in processor until paste forms, occasionally scraping sides of bowl. Transfer curry paste to bowl. (Can be made 4 days ahead. Cover; chill.)
- Boil coconut milk and clam juice in heavy large saucepan until reduced to 2 cups, about 20 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Heat oil in heavy large skillet over high heat. Add 6 tablespoons curry paste; stir 1 minute. Add shrimp and sautéuntil beginning to turn pink, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add reduced coconut milk mixture to same skillet; boil until mixture coats spoon thickly, stirring occasionally, about 7 minutes. Add white part of bok choy; boil until beginning to soften, about 2 minutes. Add snow peas; stir until crisp-tender, about 1 minute. Return shrimp to sauce. Add green part of bok choy and mushrooms; toss until heated through, about 5 minutes. Sprinkle with basil. Serve over rice.
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