Shrimp And Bamboo Shoot Curry Recipes

Steps:

• Heat oil in wok, and saute garlic, onion and ginger.
• Add frozen squid and saute, then add shrimps and fish sauce; set aside.
• In the same wok, add string beans and bamboo shoots.
• Add coconut cream, and if you want a thinner consistency, you can dilute with water.
• Let it boil and add chicken bouillon.
• Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
• Place on top of hot jasmine rice and serve.

Steps:

• Marinate the shrimp in the lemon juice and salt for 1 hour.
• Heat the oil in a pan (a dekshi in Calcutta), add the onion, and stir fry it over moderate heat until it turns light brown. Add the garlic and ginger and stir fry another minute. Add the tomato and mix well.
• Add the cumin, coriander, turmeric and chili flakes and stir for a minute or two to integrate all the seasonings. Add the shrimp and marinade, bamboo shoots, and the coconut milk and water. Simmer the mixture over low heat for 15-20 minutes. Adjust the salt if necessary.
• Remove the pan from the heat, cover, and let stand for 10 minutes, which allows the coconut milk to be absorbed by the shrimp and bamboo shoots. Garnish with the fresh coriander.
• Serve warm with white rice and a variety of table chutneys and pickles.

Steps:

• Heat oil in a 12-inch skillet over medium heat. Stir in garlic and cook until just beginning to brown, about 3 minutes.
• Stir in chiles, ginger and onion, and cook for 3 minutes, stirring occasionally. Stir in coconut milk, bring to a boil, then adjust heat to maintain a simmer.
• Stir in shrimp and fish sauce; cook until shrimp is just opaque, about 5 minutes. Stir in bamboo shoots, remove from heat and season with salt and pepper to taste. Serve immediately over rice.

Steps:

• Pour boiling water over shrimp and soak 30 minutes. Drain and chop finely. Set aside.
• Make a paste of the cornstarch and a little chicken stock; stir in remaining stock. Set aside.
• Rinse and drain winter bamboo shoots. Using julienne blade of a food processor, process bamboo shoots. Dry well in a cloth towel.
• Heat oil to 375 degrees. Add bamboo shoots and fry 5 to 7 minutes, until bamboo begins to turn golden. Drain off all but one tablespoon of the oil and set aside bamboo to drain.
• Add shrimp and stir-fry in the remaining tablespoon of oil.
• Add rice wine, chopped chives, sugar, salt, sesame oil and chicken stock mixture.
• Return bamboo shoots to mixture and cook until liquid has been absorbed.

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:

• In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
• If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
• Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
• Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
• Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
• Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
• Either stir basil into the curry or use as a garnish, whichever you prefer.

Steps:

• Heat a wide pan over a medium heat and add a splash of oil. Throw in the cumin, mustard and fenugreek seeds (leave the ground fenugreek until later if using).
• When the seeds start to pop add the garlic, ginger, curry leaves if using and onions.
• Cook gently for 10-15 mins or until the onions turn soft and golden.
• Add the lime zest, ground coriander, turmeric, ground fenugreek (if using), half the chili and after a few seconds, the tomatoes.
• Cook gently for 10 mins so you have a paste, then add 2 tablespoons of water and the coconut milk.
• Bring to the boil, add the shrimp and simmer for 5 mins until they are cooked.
• Season with sea salt, add the lime juice, transfer to bowls and sprinkle over the remaining chili and cilantro leaves.
• Serve.