GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.
INDIAN SHRIMP CURRY
This is a subtle yet richly flavored curry that complements shrimp perfectly. A very authentic taste, and a very easy meal to prepare when you are in a hurry. Make sure you pop the shrimp tails off before adding to skillet. Serve with rice.
Provided by Jacqueline B
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
- Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 10.9 g, Cholesterol 146 mg, Fat 32.1 g, Fiber 2.9 g, Protein 23 g, SaturatedFat 20.5 g, Sodium 930.4 mg, Sugar 3.5 g
CURRIED SHRIMP IN PEANUT SAUCE
A Cooking Light recipes that says if peanut butter in the sauce is new to you, get ready for a tasty surprise. Recipe calls for fettuccine; however, you could definitely substitute brown rice or regular white rice.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor and process until smooth.
- Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta and sprinkle with cilantro.
Nutrition Facts : Calories 583.6, Fat 24.1, SaturatedFat 4.8, Cholesterol 262.8, Sodium 1424.7, Carbohydrate 53.6, Fiber 5.2, Sugar 6.2, Protein 40.3
PUMPKIN-PEANUT CURRY NOODLES WITH FIVE-SPICE SEARED SCALLOPS AND SHRIMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot of water for noodles. When water boils, salt it and add pasta to cook to al dente or with a bite to it.
- While pasta cooks, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in pumpkin and curry paste. The sauce will be very thick. Turn down the heat to low. Add a ladle or 2 of pasta cooking water to thin sauce a bit and simmer over low heat. Adjust salt, to taste.
- Heat a small to medium skillet over high heat. Pour the five-spice powder onto a plate with some salt. Press both sides of the shrimp and scallops into the powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.
- Drain pasta and return pasta to the pot. Add the curry-pumpkin sauce and toss thoroughly. Serve noodles on 4 plated and top with scallions and seafood.
CURRIED SHRIMP WITH PEANUTS
Steps:
- Melt butter in a heavy saucepan over low heat; whisk in flour and curry powder until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, next 4 ingredients, and, if desired, dried crushed red pepper. Increase heat to medium, and cook, whisking constantly, 5 to 6 minutes or until mixture is thickened and bubbly. Stir in shrimp, lime juice, and salt. Reduce heat to medium-low, and cook, stirring often, 5 minutes or just until shrimp turn pink. Serve with desired toppings.
CURRIED SHRIMP
If you like curry, you'll enjoy the rich flavor of this creamy shrimp mixture that is delicious served over rice. "I like to garnish it with bacon bits and chopped hard-cooked eggs," notes Sue Friend of Lynden, Washington.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.
Nutrition Facts : Calories 299 calories, Fat 18g fat (10g saturated fat), Cholesterol 218mg cholesterol, Sodium 817mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
SHRIMP WITH PEANUTS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
- Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
- Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
- Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1231, UnsaturatedFat 98 grams, Carbohydrate 8 grams, Fat 125 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 932 milligrams, Sugar 2 grams, TransFat 0 grams
CURRIED PEANUTS
I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.
Nutrition Facts :
CURRIED PEANUTS
Make and share this Curried Peanuts recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Lunch/Snacks
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Melt butter in heavy skillet.
- Add sugar and curry powder
- Stir.
- Add peanuts and stir over medium heat for about 3- 4 mins.
- Remove to baking sheets.
- Stir peanuts to separate them.
- Cool.
Nutrition Facts : Calories 1125.2, Fat 90.2, SaturatedFat 15.3, Cholesterol 15.1, Sodium 1431.7, Carbohydrate 57, Fiber 13.8, Sugar 27, Protein 40.4
More about "curried shrimp with peanuts recipes"
PEANUT LIME SHRIMP CURRY - THE GARLIC DIARIES
From thegarlicdiaries.com
4.8/5 (4)Estimated Reading Time 3 minsServings 3Total Time 30 mins
- In a large, non stick skillet, add a little oil (avocado or coconut work great) over medium high heat
- When hot, add your shrimp and season with salt and pepper. Cook, tossing occasionally, until just cooked through. Set aside
- In the same pan, reduce the heat to medium and add a little more oil + your curry paste, shallot, and garlic
- Cook, stirring often, for a minute or so. To this, add your coconut milk, peanut butter, lime juice, basil, brown sugar, and some salt. The amount of brown sugar you’ll add will depend on how subtle you want the sweetness. Start with 1 tablespoon, whisk to combine, and taste. If you want it a little sweeter, add the other tablespoon
MASSAMAN CURRY - WIKIPEDIA
From en.wikipedia.org
PEANUT COCONUT CURRY SHRIMP - MY PRETTY BROWN EATS
From myprettybrowneats.com
5/5 (9)Category Main Course, Side DishCuisine Asian-InspiredTotal Time 40 mins
CHILLED PEA SOUP WITH MINT, CURRIED SHRIMP, AND PEANUTS
From saramoulton.com
CURRY PEANUT CHICKEN STEW - COOKS WELL WITH OTHERS
From cookswellwithothers.com
CURRIED SHRIMP WITH SUGAR SNAP PEAS | MCCORMICK
From mccormick.com
SWEET THAI SHRIMP CURRY WITH PEANUT NOODLES. - HALF BAKED HARVEST
From halfbakedharvest.com
BEST THAI RECIPES YOU CAN MAKE AT HOME - MSN.COM
From msn.com
15 MINUTE PEANUT BUTTER CURRY WITH SHRIMP AND VEGETABLES
From hellospoonful.com
THAI PEANUT SHRIMP CURRY - RULED ME
From ruled.me
SHRIMP WITH CURRY PEANUT SAUCE - GRILLMOMMA.COM
From grillmomma.com
THAI SHRIMP SALAD - RECIPEMAGIK
From recipemagik.com
RED CURRY SHRIMP WITH COCONUT MILK - FEELGOODFOODIE
From feelgoodfoodie.net
15+ DINNER RECIPES FOR ONE IN 30 MINUTES | EATINGWELL
From eatingwell.com
CURRIED SHRIMP WITH PEANUTS RECIPE - SOUTHERN LIVING
From southernliving.com
You'll also love