Spicy Shrimp Curry Recipes

Steps:

• Sprinkle shrimp with salt and cayenne pepper.
• Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
• Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
• Serve with a lime wedge and garnish with cilantro, if desired.

Steps:

• 1. Mix shrimp, salt, pepper, red pepper and lemon juice in a food storage bag; toss to coat. Refrigerate. 2. For sauce, heat oil, curry leaves and chilies in a wok or large skillet over medium-high heat until sizzling, 1 minute. Add pepper, ginger, onion and salt; cook, stirring and sprinkling with a little water to keep from sticking if necessary, until onion is golden, 5 minutes. 3. Add garlic, coriander, turmeric and curry powder; cook until fragrant, 1 minute. Reduce heat to medium; add tomatoes. Cook, stirring, 1 minute. Increase heat to medium-high; cook 5 minutes, stirring. Add coconut milk; heat to a boil. Add shrimp and its juices. Heat until shrimp are cooked through and pink, about 2 minutes. Stir in cilantro.