THAI SHRIMP YELLOW CURRY
Thai Shrimp Yellow Curry is packed with shrimp and vegetables, in a creamy coconut sweet and spicy yellow curry sauce.
Provided by Laura Nockett
Categories Curry
Time 30m
Number Of Ingredients 16
Steps:
- Heat the coconut milk in a large skillet over medium heat
- Add the carrot, baby bok choy and red pepper, sauté 2-3 minutes
- Add the tomato and pineapple, sauté another 2-3 minutes
- Mix in the yellow curry paste
- Pour in the coconut milk
- Add the fish sauce, palm sugar, garlic and salt, mix to combine
- Bring coconut milk to a rolling boil
- Add the shrimp, cook 1-2 minutes until shrimp starts to turn pink
- Reduce to a simmer
- Add the lime leaves
- Simmer for about 5 minutes to allow the coconut milk to thicken
- Serve over Coconut Lime Jasmine Rice
- Garnish with fresh cilantro and lime slices
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
SHRIMP AND VEGETABLE YELLOW CURRY
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
- Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
- Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
- Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.
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
SHRIMP IN YELLOW CURRY
Thai Dishes called curries contain curry powder and a combination of herbs and aromatic vegetables. A typical dish might feature a mixture of garlic, shallots, chiles, lime leaf, sugar, and galangal or ginger. This curry, which features coconut milk, is just such a dish. Serve it with white or sticky rice.
Yield makes 4 servings
Number Of Ingredients 11
Steps:
- Put the oil in a large, deep skillet over medium heat. Add the onion, garlic, ginger, and chiles and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry powder and cook, stirring, for another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring only occasionally, until the mixture is reduced by about half. (The dish can be prepared to this point a few hours in advance.)
- 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, 5 to 10 minutes. Add 1 tablespoon nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro.
- Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
- There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
- On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.
CURRY SHRIMP
I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. -Shana Conradt, Appleton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 293mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
YELLOW CURRY SHRIMP
You can keep this simple by just cooking the curry paste and shrimp or green beans paired with the shrimp work nice as well.
Provided by cervantesbrandi
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly.
- Add onions and sauté until just tender. Add shrimp and sauté until they turn pink.
- Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice.
- Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp.
Nutrition Facts : Calories 330.5, Fat 13.8, SaturatedFat 7.7, Cholesterol 203.1, Sodium 257.6, Carbohydrate 25, Fiber 1.9, Sugar 2.9, Protein 25.7
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