SHRIMP COCONUT CURRY
Provided by Maneet Chauhan
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 12
Steps:
- In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the mustard seeds. As soon as they begin to sputter, add the curry leaves, onions and ginger; saute until the onions are golden brown, 5 to 7 minutes.
- Reduce the heat to low. Add the chili powder, sambar masala, 1/4 teaspoon of the turmeric and some salt and saute for 1 minute. Add the coconut milk and simmer until the mixture is slightly thickened and has turned a deeper shade of gold, about 5 minutes.
- Pat dry the shrimp. Combine the remaining 1/4 teaspoon turmeric and some salt in a medium bowl. Add the shrimp and toss to coat. Heat the remaining tablespoon vegetable oil in a second large skillet over medium heat. Add the shrimp and cook, tossing occasionally, until pink, 4 to 6 minutes. Add the shrimp to the coconut curry. Serve over rice.
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
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
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
COCONUT CURRY SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
EASY CURRIED SHRIMP
This is my mom's recipe - it's very quick to make. I used to make this in college every Friday during Lent. You can make the curry start to finish in the time it takes the rice to cook. The amount of curry and ginger is the starting amount; I use up to twice that much, but adjust it to taste.
Provided by ChrisMc
Categories Curries
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter with curry, onion, and ginger and cook until onion begins to soften.
- Add the flour and stir to combine with butter.
- Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
- Bring to a simmer and add the shrimp.
- Simmer until the shrimp is cooked.
- Serve over rice.
CURRIED SHRIMP
Serve this brothy dish in shallow bowls over steamed jasmine or basmati rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
- Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
- Add sour cream and lime juice to skillet; stir to combine. Serve hot.
Nutrition Facts : Calories 237 g, Fat 12 g, Protein 21 g
SHRIMP WITH SPICED MASALA AND COCONUT MILK
Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.
Provided by Ashley U
Categories Coconut
Time 35m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add onions; saute until deep golden, for about 20 minutes.
- Add garlic and all spices; saute for 1 minute.
- Cool to lukewarm.
- Puree tomatoes with juice and yogurt in processor until almost smooth.
- Add onion mixture; puree until almost smooth.
- Season masala to taste with salt and pepper.
- Heat oil in a heavy large deep skillet over medium-high.
- Add shrimp and saute until partially cooked, for about 2 minutes.
- Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
- Simmer for about 3 minutes.
- Season to taste with salt and pepper.
More about "curried shrimp with coconut milk and spiced masala recipes"
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
5/5 (25)Total Time 22 minsCategory DinnerCalories 465 per serving
- For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
- Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.
INDIAN SHRIMP CURRY - BITES OF BERI
From bitesofberi.com
4.9/5 (18)Total Time 30 minsCategory Main CourseCalories 223 per serving
- Marinade the shrimps with the ingredients for the shrimp marinade in a bowl. Set the shrimps aside until step 3.
- Prepare the curry ingredients by chopping the red bell paper, mincing the garlic cloves and chile pepper and grating the ginger.
- Heat a pot over medium-high heat using half of the avocado oil. When the pot is hot enough, sear the shrimps from both sides, take them out of the pot and set aside.
- Now add the other half of the avocado oil to the pot and sauté the bell pepper, sugar snap peas, ginger, garlic and chile pepper for a few minutes.
THE BEST COCONUT SHRIMP CURRY RECIPE | LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
Ratings 7Calories 230 per servingCategory Main Course
- Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce.
- Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque but not overcooked. Shrimp is easy to overcook so keep an eye on it before it curls too much.
CHUNGDI MALAI (COCONUT SHRIMP CURRY) RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (57)Estimated Reading Time 6 minsServings 4
- Toss shrimp, bay leaves, cinnamon, cloves, turmeric, garam masala, and cardamom in a large bowl until shrimp are well coated; season with salt. Cover bowl with a damp cloth and chill 1 hour. Remove and discard bay leaves, cinnamon, and cloves.
- Heat oil in a large high-sided skillet over medium-high. Add onion, ginger, cumin, red pepper powder, and sugar and cook, stirring, until onion is translucent, about 5 minutes. Add coconut milk and yogurt and whisk until smooth, then add shrimp and ghee and simmer, turning shrimp halfway through, until shrimp are cooked through, 7–8 minutes. Taste and season with salt.
- *Most mustard oils are not FDA-approved as edible in the United States due to their high erucic acid content. If you are concerned, look for Yandilla, an FDA-approved brand, online, or use olive oil instead.
30-MINUTE SPICY SHRIMP MASALA RECIPE | LITTLE SPICE JAR
From littlespicejar.com
EASY COCONUT SHRIMP CURRY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY) RECIPE …
From chefdehome.com
CURRY - WIKIPEDIA
From en.wikipedia.org
COCONUT SHRIMP CURRY - JO COOKS
From jocooks.com
EASY COCONUT CURRY SAUCE | RECIPETIN EATS
From recipetineats.com
THAI RED SHRIMP CURRY RECIPE - MASALA HERB
From masalaherb.com
SHRIMP JALFREZI CURRY RECIPE - TASTING TABLE
From tastingtable.com
(OC)KERALA STYLE CHICKEN CURRY WITH COCONUT : R/FOODPORN - REDDIT
From reddit.com
SPICY COCONUT CURRY TOP RAMEN - NISSINFOODS.COM
From nissinfoods.com
COCONUT MILK CHICKEN CURRY RECIPE / CHICKEN CURRY RECIPE ... - YOUTUBE
From youtube.com
QUICK AND TASTY RECIPES YOU CAN WHIP UP WITH CANNED FOODS
From msn.com
COCONUT SHRIMP CURRY - THIS HEALTHY TABLE
From thishealthytable.com
INDIAN COCONUT CHICKEN CURRY, INSTANT POT - YUMMY INDIAN KITCHEN
From yummyindiankitchen.com
KERALA STYLE CHICKEN CURRY WITH COCONUT : R/EASY_RECIPES - REDDIT
From reddit.com
EASY SHRIMP CURRY (IN 30 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
THAI RED CURRY POT ROAST CHICKEN | RECIPETIN EATS
From recipetineats.com
EASY COCONUT CURRY SHRIMP RECIPE - BE GREEDY EATS
From begreedyeats.com
15 SHRIMP CURRY EASY RECIPE - SELECTED RECIPES
From selectedrecipe.com
SOUTH INDIAN SHRIMP CURRY - THE DARING GOURMET
From daringgourmet.com
15 BEST THAI RECIPES WITH EGGPLANT - 730 SAGE STREET
From 730sagestreet.com
SHRIMP MASALA - PIPING POT CURRY
From pipingpotcurry.com
15 CHICKEN TIKKA MASALA COCONUT CREAM - SELECTED RECIPES
From selectedrecipe.com
COCONUT MILK SHRIMP CURRY RECIPE (+VIDEO) | MASALAHERB.COM
From masalaherb.com
You'll also love