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.
SIMPLE SHRIMP, COCONUT AND EGGPLANT CURRY
I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!
Provided by Amelia Freer
Categories HarperCollins Dinner Curry Shrimp Coconut Eggplant Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
- Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
- Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.
TAMARIND SHRIMP WITH COCONUT MILK
Raghavan Iyer has dedicated his life to helping people learn to cook Indian food. He dissects the four main culinary regions of the country into manageable bites, and develops recipes that are simple to make but have complex flavors. In this recipe for puli jingha, he marries shrimp and coconut milk spiked with sambhar masala, a spice blend common in southern Indian kitchens. Nearly every household has its own version, and you can make the one he grew up with quite easily. Serve this curry over lime-scented rice or yellow split peas.
Provided by Kim Severson
Categories curries, main course
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine masala, salt and tamarind paste in a medium bowl. Add shrimp and toss them with the mixture. Cover and refrigerate for 30 minutes, or up to 2 hours. Do not overmarinate, as the acidic tamarind will make the shrimp rubbery after 2 hours' contact.
- Heat oil in a medium skillet over medium-high. Add shrimp in a single layer. Reserve any excess marinade. Sear the shrimp for 30 seconds to 1 minute per side.
- Pour coconut milk and any residual marinade over shrimp, add curry leaves and stir once or twice. Cook curry uncovered, stirring occasionally, until shrimp are salmon-orange and curled but still tender and the sauce is slightly thick, about 3 minutes. Sprinkle with cilantro and serve immediately.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 12 grams, Sodium 648 milligrams, Sugar 0 grams, TransFat 0 grams
VEGETABLES WITH DRIED SHRIMP AND COCONUT MILK
Steps:
- Heat the oil in a large skillet over high heat. If you're using them, soak the dried shrimp in hot water to cover. When the oil is hot, toss in the green beans and carrots. Cook, shaking the pan occasionally, for a minute, then add the eggplant, chile, garlic, and ginger. Again, cook and shake until the ingredients begin to brown. Crumble the meat if you're using it and add it, then cook, stirring occasionally, until the meat begins to lose its color. Stir in the soaked shrimp and their liquid and lower the heat to medium.
- Add the tomato and about half the coconut milk. Cook, stirring occasionally, until the coconut milk is just about evaporated, then add a little more. Meanwhile, toast the coconut in a dry skillet over medium heat, tossing from time to time until lightly browned, about 5 minutes.
- Whenever the mixture threatens to dry out, add a little more coconut milk, cook until the carrot is tender, the coconut milk is used up, and the mixture is moist but not soupy. Stir in the toasted coconut, taste and add salt if necessary (it will be if you did not use the dried shrimp), then stir in the basil and serve.
More about "vegetables with dried shrimp and coconut milk recipes"
SHRIMP AND VEGETABLE CURRY | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
THAI SHRIMP RED CURRY RECIPE WITH VEGETABLES - SPICES IN MY DNA
From spicesinmydna.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
SHRIMP IN COCONUT MILK - EASY HEALTHY & DELICIOUS- YUMMY KITCHEN
From yummykitchentv.com
17 SWEET AND SAVORY COCONUT MILK RECIPES - MSN
From msn.com
SHRIMP RUNDOWN (JAMAICAN COCONUT SHRIMP) - THAT GIRL COOKS …
From thatgirlcookshealthy.com
VEGETABLES WITH DRIED SHRIMP AND COCONUT MILK | WIZARDRECIPES
From wizardrecipes.com
INDIAN SHRIMP CURRY - BITES OF BERI
From bitesofberi.com
SPICY COCONUT GREENS WITH TOMATOES AND SHRIMP RECIPE
From cooking.nytimes.com
THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO
From skinnytaste.com
EASY COCONUT CURRY SHRIMP & VEGGIES (IN 20 MINUTES!)
From dashofjazz.com
THAI CURRY SHRIMP - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
VEGETABLES IN COCONUT MILK (SAYUR LODEH) | BEYOND KIMCHEE
From beyondkimchee.com
QUICK AND CREAMY COCONUT SHRIMP WITH VEGETABLES AND CURRY
From ohsnapmacros.com
FILIPINO GINATAANG GULAY (VEGETABLES IN COCONUT MILK)
From thefoodietakesflight.com
QUICK & EASY COCONUT SHRIMP CURRY - EATING BIRD FOOD
From eatingbirdfood.com
CREAMY COCONUT SHRIMP WITH GNOCCHI | COOKING ON THE WEEKENDS
From cookingontheweekends.com
CREAMY COCONUT SHRIMP RECIPE - LITTLE BROKEN
From littlebroken.com
HOW TO MAKE THAI GREEN CURRY – RECIPE - THE GUARDIAN
From theguardian.com
CREAMY COCONUT VEGETABLE STIR FRY - FORK IN THE KITCHEN
From forkinthekitchen.com
COCONUT CREAM VS COCONUT MILK—WHAT'S THE DIFFERENCE?
From marthastewart.com
You'll also love