Low Fat Thai Coconut Curry Shrimp Recipes

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LOW-FAT THAI COCONUT CURRY SHRIMP

I found this recipe back in 2005 on a Canadian website called Just Add Milk (which doesn't seem to exist anymore). I've skipped the sake or sherry every time and it still turns out amazing.

Provided by ScrappieDoo

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16



Low-Fat Thai Coconut Curry Shrimp image

Steps:

  • Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
  • Combine sauce ingredients and set aside.
  • Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
  • Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
  • Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.

1 lb medium raw shrimp, deveined
1 tablespoon sake or 1 tablespoon dry sherry
1 1/2 tablespoons light soy sauce
1 tablespoon cornstarch
3 garlic cloves, minced
1 tablespoon fresh ginger, finely minced
1 red onions or 1 yellow onion, cut into 1/2-inch pieces
1 large pepper, cut into 1/2-inch pieces (red, yellow or green)
cooking spray
1 cup 1% low-fat milk, evaporated nonfat milk or 1 cup half & half light cream
1 tablespoon peanut butter
2 -2 1/2 teaspoons coconut extract
1 tablespoon sake or 1 tablespoon dry sherry
1 1/2 tablespoons curry powder
1 teaspoon sugar
1/4 teaspoon salt

COCONUT CURRY SHRIMP

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12



Coconut Curry Shrimp image

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!

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

THAI COCONUT CURRY WITH SHRIMP

This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.

Provided by ash77

Time 55m

Yield 4

Number Of Ingredients 18



Thai Coconut Curry with Shrimp image

Steps:

  • Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
  • Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
  • Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g

1 (14 ounce) can coconut milk
4 tablespoons green curry paste (such as Thai Kitchen®)
2 cups chicken broth
¼ cup chopped fresh Thai basil
¼ cup chopped fresh mint
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon red pepper flakes
1 ½ teaspoons dried basil
½ teaspoon curry powder
½ teaspoon minced fresh ginger
1 (8 ounce) can sliced bamboo shoots, drained
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tablespoon vegetable oil
½ pound uncooked medium shrimp, peeled and deveined
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

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