SPINACH AND COCONUT SHRIMP CURRY
I really like this curry because I enjoy sweet heat. In this recipe you can adjust the heat by how much curry you use. You can use curry leaves or ground. Can also add a chipolte pepper for extra spice.
Provided by barbara lentz
Categories Seafood
Time 25m
Number Of Ingredients 12
Steps:
- 1. Heat oil in large saucepan. Add onions, garlic, and ginger. Cook 3 minutes.
- 2. Add spices cook 1 minute.
- 3. Add tomato paste cook 2 minutes.
- 4. Add coconut milk and bring to a boil. Reduce heat and add spinach and cook 2 minutes.
- 5. Add shrimp, sugar, and salt and cook until shrimp are done.
- 6. Serve over rice or noodles
THAI SHRIMP AND SPINACH CURRY
Steps:
- Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly. Add the curry paste and cook the mixture, whisking, for 1 minute. Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink. Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through. Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes. Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute. Sprinkle the dish with the coriander and serve it with the rice.
THAI SHRIMP & SPINACH CURRY
Make and share this Thai Shrimp & Spinach Curry recipe from Food.com.
Provided by PollyB
Categories Curries
Time 33m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spoon about 1/3 cup of the thick coconut cream from the top of the coconut milk and in a large heavy skillet cook the cream over moderate heat, stirring, for 2 to 3 minutes, or until it is thickened slightly.
- Add the curry paste and cook the mixture, whisking, for 1 minute.
- Add the shrimp and sauté the mixture over moderately high heat, stirring, for 1 to 2 minutes, or until the shrimp turn pink.
- Add the coconut milk and the naam pla and simmer the mixture, uncovered, stirring occasionally, for 1 minute, or until the shrimp are just cooked through.
- Transfer the shrimp with a slotted spoon to a bowl, to the skillet add the carrots and the bell pepper, and simmer the mixture for 5 minutes.
- Add the spinach in batches, stirring until each batch is wilted, return the shrimp to the skillet, and simmer the mixture, stirring occasionally, for 1 minute.
- Sprinkle the dish with the coriander and serve it with the rice.
Nutrition Facts : Calories 320.8, Fat 22.8, SaturatedFat 19, Cholesterol 143.2, Sodium 1452.8, Carbohydrate 12, Fiber 3.4, Sugar 3.4, Protein 21
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
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