Green Curry Shrimp Recipes

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GREEN CURRY SHRIMP

Grilled green-curry shrimp garnished withlime is served as an appetizer. To make the rub, cumin, pepper, coriander, and caraway arecooked until they are aromatic, then pulsed in a food processor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Serves 6 as an appetizer

Number Of Ingredients 11



Green Curry Shrimp image

Steps:

  • Place the cumin, peppercorns, corianderseed, caraway seeds, and cloves in adry skillet. Place the skillet over mediumheat, moving it to keep seeds from burning,until the seeds are aromatic, about 3minutes. Transfer the seeds to a spicegrinder, and cool slightly. Pulse until finelychopped but not powdery. Transferthe mixture to a bowl, and stir in salt, garlicpowder, onion, and cilantro. Set thespice mixture aside.
  • Peel shrimp, leaving the tail and the lastsection of shell intact. Devein shrimp, and place in a bowl.
  • Heat a grill or grill pan over medium-high heat. Sprinkle spice mixture over the shrimp, and stir to coat. Grill the shrimp until opaque and cooked through, about 3 minutes on each side. Serve shrimp immediately with lime wedges.

Nutrition Facts : Calories 135 g, Cholesterol 172 g, Fat 2 g, Protein 23 g, Sodium 359 g

1 tablespoon cumin seed
2 teaspoons whole black peppercorns
1 tablespoon coriander seed
1 teaspoon caraway seeds
4 cloves
1 teaspoon coarse salt
2 teaspoons garlic powder
1 tablespoon dried minced onion
2 tablespoons dried cilantro leaves
1 1/2 pounds large shrimp
Lime wedges, for garnish

THAI GREEN CURRY SHRIMP

This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.

Provided by Sageca

Categories     Thai

Time 22m

Yield 6 serving(s)

Number Of Ingredients 14



Thai Green Curry Shrimp image

Steps:

  • In a wok or large saute pan, heat the oil over medium-high heat.
  • Add the onions and garlic, and cook until softened, 3 to 5 minutes.
  • Add the eggplant and the peppers and cook, stirring, about 4 minutes.
  • Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
  • Add the coconut milk and fish stock and bring to a boil.
  • Lower the heat and simmer until thickened, 3 minutes.
  • Add the shrimp and cook until pink, about 2 minutes. Add basil.
  • Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
  • Serve on angel hair pasta.
  • Be careful with the curry paste and add to your taste.

Nutrition Facts : Calories 285.5, Fat 20.6, SaturatedFat 13.8, Cholesterol 143.4, Sodium 782.1, Carbohydrate 8.8, Fiber 1.8, Sugar 2.4, Protein 18.2

2 tablespoons vegetable oil
2 cups diced eggplants
1/2 cup chopped white onion
1 cup thinly sliced red bell pepper
2 teaspoons minced garlic
2 tablespoons thai green curry paste
2 tablespoons lemon juice
1 (14 ounce) can unsweetened coconut milk
1/2 cup fish stock or 1/2 cup chicken broth
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped basil
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water

GREEN CURRY SHRIMP WITH NOODLES

Categories     Pasta     Shellfish     Sauté     Quick & Easy     Dinner     Lunch     Seafood     Shrimp     Curry     Noodle     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17



Green Curry Shrimp with Noodles image

Steps:

  • Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.
  • Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.
  • While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
  • Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

1 cup chopped shallots (about 4)
2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1 to 2 tablespoons bottled Asian green curry paste
11/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
11/2 lb peeled and deveined large shrimp (21 to 25 per lb)
2 to 3 teaspoons Asian fish sauce, or to taste
Accompaniment: fresh cilantro sprigs

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



Curry-Coconut Shrimp image

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

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

THAI GREEN CURRY SHRIMP

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15



Thai Green Curry Shrimp image

Steps:

  • In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
  • Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.

8 lime wedges, garnish
2 tablespoons vegetable oil
2 cups diced eggplant (1/2-inch dice)
1/2 cup chopped white onions
1 cup thinly sliced green bell peppers
2 teaspoons minced garlic
2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat
6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
2 tablespoons nam pla (Thai fish sauce)
1 (14-ounce) can unsweetened coconut milk
1 cup shrimp stock, fish stock or bottled clam juice
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)
1/4 teaspoon salt
Steamed white rice, accompaniment

THAI GREEN CURRY SHRIMP SOUP

This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.

Provided by Ed Kozak

Categories     Thai

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9



Thai Green Curry Shrimp Soup image

Steps:

  • In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
  • Cool shrimp in the stock and then peel.
  • Reserve 4 cups of the stock. Set Aside.
  • Heat the reserved 4 cups of stock in a saucepan over high heat.
  • Stir in the green curry paste.
  • Add the mushrooms, carrot, green beans, and cabbage.
  • Bring to a boil then reduce heat and simmer until vegetables are just tender.
  • Stir in tamarind paste, sugar, and fish sauce.
  • Place some shrimp in a bowl and ladle in the soup.

12 ounces large shrimp, unpeeled
2 teaspoons green curry paste
4 ounces straw mushrooms
1/2 cup carrot, shredded
1/2 cup green beans, cut into 1-inch pieces
1 cup Chinese cabbage, cut into 1-inch pieces
2 tablespoons tamarind paste
1 tablespoon brown sugar or 1 tablespoon palm sugar
1 tablespoon fish sauce

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