Red Curry Shrimp Recipes

Steps:

• Bring coconut mill to simmer in large skillet over medium heat.
• Stir in curry paste and sugar until disolved, bring to boil.
• Reduce to low heat, simmer 5 minutes.
• Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
• Stir in basil (optional) and fish sauce.
• Serve with Jasmine rice.

Steps:

• For the rice: Combine the rice, water, and salt in a small saucepan. Bring the water to a boil. Cover the pan and reduce the heat to medium-low and cook for 15 minutes.
• For the shrimp: Place the shrimp shells in a small saucepan and cover with water. Bring to a boil and turn off the heat. Let the shells steep in the water.
• Coat a large, straight-sided saute pan with vegetable oil. Bring the pan to medium-high heat. Add the garlic and red curry paste. Quickly add the coconut milk and stir to combine. Toss in the lime leaves. Add the fish sauce, brown sugar, lime zest, and juice. Bring to a boil and reduce to a simmer.
• Strain the shrimp shell water through a strainer into a bowl. Measure out 1 cup and add it to the pan. Cook until the mixture has thickened to the consistency of heavy cream. Add the shrimp and mushrooms and cook until the shrimp turn pink, 3 to 4 minutes.
• Fluff the cooked rice with a fork. Spoon the rice into a bowl and spoon the shrimp mixture over top. Top with mung bean sprouts, diced pineapple, and cilantro leaves.

Steps:

• Heat grill to high. Whisk together coconut milk, curry paste, onion, cilantro, lime juice, and oil in a large bowl. Season, to taste, with salt and pepper. Place shrimp in the bowl and toss to coat. Cover and let marinate at room temperature for 20 minutes.
• Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

Steps:

• Stir red curry paste in large skillet over medium-high heat until fragrant, about 1 minute. Add coconut milk and clam juice and bring to boil, whisking until paste dissolves. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 7 minutes. Add shrimp to sauce. Cook until shrimp turn pink and are just opaque in center, turning occasionally, about 4 minutes. Stir in cilantro. Season to taste with salt and pepper. Divide shrimp and sauce among 4 shallow bowls. Garnish with lime wedges and serve.

Steps:

• Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
• Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
• Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
• Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

Steps:

• In a wok or large skillet, heat the oil and fry the shallots, galangal and garlic for 2 minutes.
• Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots. Bring to a boil, then reduce heat and simmer 3 minutes.
• Next add the shrimp and simmer for 4 - 5 minutes.
• Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.

Steps:

• Heat oil in a wok or skillet over medium-high heat until almost smoking. Add garlic and ginger and saute for 30 seconds. Add onion and heat until softened, about 2 minutes. Add carrots and red pepper and saute until softened, about 7 minutes.
• Pour in coconut milk, soy sauce, and curry paste; stir until curry paste and coconut milk are well blended. Stir in shrimp. Lower the heat and simmer until the shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes.