Coconut Shrimp Curry With Mushrooms Recipes

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.

Steps:

• Combine the rice with 2 cups water in a medium saucepan over medium heat (or follow the ratio and cooking instructions on your rice package). Season with salt and add one of the pieces of ginger. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, then remove from the heat and let rest.
• Meanwhile, slice the mushrooms to yield 1 cup. Chop the onion. Mince the garlic to yield 1 tablespoon. Peel and grate the remaining piece of ginger to yield 1 tablespoon. Slice the carrots crosswise. Reserve.
• Preheat a large skillet over medium-high heat. Add the oil and swirl to coat. Add the mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Push the mushrooms to the edges of the skillet and add the onions. Season the onions with salt to draw out some of their moisture and cook, stirring. When the onions start to turn golden, add the chile, garlic, ginger and carrots. Cook, stirring, for 1 minute, then add the curry powder. Stir to combine, then pour in the shellfish broth and simmer for 3 minutes.
• Next, stir in the coconut milk and simmer until the curry starts to thicken and coats the back of a spoon, about 2 minutes. Add the shrimp to the skillet in a single layer. Reduce the heat to low and let simmer for 6 minutes. (The slower the shrimp cook, the more tender they will be.)
• Meanwhile, remove enough of the cilantro and basil leaves from their stems to yield 1/2 cup each; discard the stems.
• Flip the shrimp and cook until just cooked through, about 6 minutes. Add the fish sauce and lime juice and season with salt. Stir in the cilantro and basil leaves.
• Place the rice in individual bowls, spoon the shrimp curry on top and serve with the lime wedges.

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!

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.