CURRIED EGGS
Make and share this Curried Eggs recipe from Food.com.
Provided by Outta Here
Categories Curries
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil the eggs, using your favorite method. Cool slightly and peel. Cut them in half lengthwise.
- Melt the butter in a frying pan and saute the onion and garlic, until onion is just soft.
- Stir in the curry powder, tomato paste, water, lemon juice, salt and pepper. Allow the mixture to cook over a low heat until it is just bubbling.
- Add egg halves to onion mixture and stir gently, until reheated through. Add a little more water if sauce gets too thick.
- Add lemon zest and parsley. Stir again and serve while hot.
CURRIED SHRIMP & EGG DIP
Being a Weight Watcher, I made this at Thanksgiving with fat-free and low fat stuff...and no one knew the difference. I got many requests for the recipe.
Provided by Mugsiewugsie
Categories Spreads
Time 15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Throw everything together in a bowl and stir!
- This is great immediately, but even better when refrigerated for 2 or more hours.
- (I use Chef Paul Prudhomme's seafood seasoning, and I use 2T curry powder, but you may wish to use more or less depending on your liking for curry.).
Nutrition Facts : Calories 100.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 113, Sodium 254.3, Carbohydrate 5.8, Fiber 0.4, Sugar 2.6, Protein 8.9
CURRIED SHRIMP IN PEANUT SAUCE
A Cooking Light recipes that says if peanut butter in the sauce is new to you, get ready for a tasty surprise. Recipe calls for fettuccine; however, you could definitely substitute brown rice or regular white rice.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
- Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Nutrition Facts : Calories 583.6, Fat 24.1, SaturatedFat 4.8, Cholesterol 262.8, Sodium 1424.7, Carbohydrate 53.6, Fiber 5.2, Sugar 6.2, Protein 40.3
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
EGGS POACHED IN CURRIED TOMATO SAUCE
This is like a South Asian version of huevos rancheros. The sauce yields more than what you'll need for one serving. Refrigerate or freeze what you don't use.
Provided by Martha Rose Shulman
Categories dinner, for one, main course
Time 45m
Yield 1 serving
Number Of Ingredients 15
Steps:
- If using tamarind paste or a tamarind ball, soak in 1/2 cup warm water for 10 minutes, strain and reserve the water.
- Heat the oil over medium heat in a wide, heavy saucepan or a deep, straight-sided skillet. Add the onion and cook, stirring often, until it is tender, about 3 to 5 minutes. Add the garlic and chili pepper and continue to sauté until the garlic is fragrant, about 30 seconds. Add the spices and stir together for a minute. Pulse the tomatoes with their juice a few times in a food processor or mini-chop, then add to the pan, along with salt and pepper to taste. Bring to a simmer and simmer over medium-low heat for 15 minutes, stirring often. Stir in the tamarind soaking water or lemon juice and the cayenne, taste and adjust seasonings. Simmer for 10 minutes.
- For one serving, remove all but about 1/2 cup of the sauce from the pan and reserve for another time. Bring the sauce in the pan to a simmer. Break the egg or eggs into a teacup, and carefully tip into the tomato sauce. Cover the pan and simmer over low heat for 3 to 4 minutes, until the tops of the whites are set but the yellow yolks show through. It's important that the yolk be runny. Turn off the heat. Season the eggs with salt and pepper to taste and sprinkle with cilantro. Remove from the heat and serve over basmati rice.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 13 grams, Carbohydrate 66 grams, Fat 17 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1695 milligrams, Sugar 18 grams, TransFat 0 grams
COCONUT SHRIMP WITH RED CURRY DIPPING SAUCE
Provided by Food Network
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the red curry dipping sauce: Heat the oil in a small saucepan over medium-high heat. Add the curry paste and stir frequently until fragrant, about 2 minutes. Add the coconut milk and whisk frequently until smooth and thickened slightly, about 3 minutes.
- Whisk in the peanut butter until incorporated and the sauce is smooth. Remove the sauce from the heat and whisk in the sugar, fish sauce, lime juice and salt to taste. Let cool to room temperature, then transfer to a serving vessel, wrap with plastic and refrigerate at least 30 minutes before serving.
- For the coconut shrimp: Heat 3 inches of oil in a deep pot or Dutch oven to 350 degrees F. Line a baking sheet with paper towels.
- In a medium bowl, mix together the panko and sweetened coconut. In a second medium bowl, beat the eggs. In a third medium bowl, combine the flour, garlic powder, turmeric, 1 teaspoon salt and several grinds of black pepper to taste. Dredge the shrimp in the flour mixture, then the egg, then the panko mixture.
- Working in batches, fry the shrimp until golden brown, about 3 minutes. Drain on the prepared sheet tray and immediately season with salt. Serve with the curry dipping sauce.
CURRIED SHRIMP DEVILED EGGS
These are different from those posted and I thought you might enjoy them. I have had this recipe in my file for a long time & I don't know from where I got it.
Provided by Manami
Categories < 30 Mins
Time 20m
Yield 12 , 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel eggs and slice in half lengthwise; remove yolks.
- In a small bowl, mash yolks; add mayonnaise, Miracle Whip, curry powder, green onions, salt, pepper & garlic powder; mixing well.
- Gently fold in shrimp.
- Spoon into egg whites and sprinkle with paprika.
- Serve immediately or refrigerate.
Nutrition Facts : Calories 38.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 93.4, Sodium 32.3, Carbohydrate 0.7, Fiber 0.1, Sugar 0.4, Protein 2.9
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