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
COCONUT CURRY SHRIMP
Provided by Ree Drummond : Food Network
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 SHRIMP CURRY RECIPE BY TASTY
Here's what you need: coconut oil, Gourmet Garden Garlic Stir-In Paste, Gourmet Garden Ginger Stir-In Paste, red curry paste, unsweetened coconut milk, fish sauce, sugar, yellow onion, red bell pepper, zucchini, shrimp, Gourmet Garden Lightly Dried Cilantro, Gourmet Garden Lightly Dried Basil, rice
Provided by Gourmet Garden
Categories Dinner
Yield 6 servings
Number Of Ingredients 14
Steps:
- Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1-2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
- Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn't slightly submerge vegetables, cover with a lid while cooking.)
- Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
- Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
- Enjoy!
Nutrition Facts : Calories 194 calories, Carbohydrate 7 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, Sugar 3 grams
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 CURRY SHRIMP
Provided by Claire Robinson
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.
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.
COCONUT-SHRIMP CURRY
Shrimp marinated in a mild curry, with the slight hint of coconut.
Provided by aggie889
Categories World Cuisine Recipes Asian Indian
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
- Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
- Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
- Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 17.5 g, Cholesterol 172.6 mg, Fat 30.1 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 15.8 g, Sodium 610.9 mg, Sugar 6.4 g
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
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.
COCONUT SHRIMP CURRY
From "Faster, I'm Starving; 100 Dishes in 25 Minutes or Less" by Kevin and Nancy Mills. This is a new cookbook I found at my library and I wanted to post this before I return the book. This recipe calls for 1 lb. cooked or raw shrimp. Note: sweetened coconut is found near the chocolate chips at the market in the baking isle and unsweetened coconut may be available in the Asian food isle, either works with this recipe.
Provided by Oolala
Categories Coconut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Peel the onion and cut into 1/2" pieces. Put oil in a wok or large frying pan and begin heating over medium-high heat. Add the onion and cook about 5 minutes, stirring occasionally, or umtil the onion begins to soften.
- Add the garlic, coriander, cumin, turmeric, cinnamon, chili powder, ginger, salt and black pepper and stir until the spices have dissolved. Add the water, tomato sauce and coconut and bring to a boil. Turn down to medium heat and cook, covered, about 5 minutes.
- Add the shrimp. If the shrimp are uncooked, cook about 3 minutes, or until they are pink and just begin to curl. Then add the sour cream. If the shrimp are cooked, add them and quickly stir in the sour cream. Continue to heat until hot.
- Serve immediately or set aside until ready to eat and then reheat breifly.
Nutrition Facts : Calories 341.9, Fat 18.2, SaturatedFat 8.5, Cholesterol 179.1, Sodium 820.6, Carbohydrate 20.2, Fiber 2.9, Sugar 12.1, Protein 25.6
COCONUT PRAWN (SHRIMP) CURRY
Make and share this Coconut Prawn (Shrimp) Curry recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 32m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
- Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
- Add the masala and fry another half minute.
- Gradually add the cocnut milk and bring to a simmer.
- Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
- Season to taste with salt, serve in bowls with the coriander sprinkled over.
Nutrition Facts : Calories 446.4, Fat 27.9, SaturatedFat 20, Cholesterol 315, Sodium 1434.6, Carbohydrate 13.6, Fiber 1.6, Sugar 3.5, Protein 37.5
SHRIMP CURRY
A delicious spice blend that's just hot enough to warm you up on a chilly winter's night. The beauty of this dish is that the curry sauce can be made ahead and shrimp added just before serving which makes it perfect for entertaining.
Provided by Bokenpop aka Mad
Categories Curries
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Heat butter and oil in a large pot and fry onions, garlic and ginger for 5 minutes.
- Reduce heat and add curry powder, bay leaves, star anise, cardamom pod, cinnamon stick and cumin seeds cooking this for 5 minutes.
- Add tomato pulp, vinegar, sugar and chicken stock stirring well.
- Bring to the boil, reduce heat and leave to simmer for 45 minutes - the curry sauce could cook for hours at this stage which would blend the spices very well.
- Add coconut milk and adjust seasoning to taste.
- Raise heat, add shrimp and cook for 10 minutes til all shrimp have turned pink.
Nutrition Facts : Calories 242.7, Fat 9.7, SaturatedFat 4.4, Cholesterol 207, Sodium 964, Carbohydrate 15.2, Fiber 1.4, Sugar 10.3, Protein 23.4
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
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