Ten Minute Coconut Shrimp Curry Recipes

Steps:

• In a large skillet, heat canola oil over medium-high heat. As soon as the oil begins to shimmer, whisk in the red curry paste and cook for about 1 minute. (This opens up the flavors of the paste.)
• Pour in the coconut milk and continue whisking to combine the paste with the milk. Simmer for about 2 minutes.
• Add chili flakes, red bell pepper, and mushrooms and cook, stirring for about 3 to4 minutes.
• Add the shrimp to the curry sauce and cook for another 3 minutes.
• Stir in the basil, salt, and pepper. Serve over steamed rice.

Steps:

• Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
• Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
• Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.

Steps:

• Put shrimp in a medium bowl, and season generously with salt and pepper. Add ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chile and cayenne, and mix to coat well. Leave to marinate for 5 to 10 minutes.
• Heat coconut oil in a wide skillet over medium-high heat. Add curry leaves, if using, and let them sputter, then add mushrooms and stir-fry gently for about 1 minute. Add shrimp and cook, stirring for about 1 to 2 more minutes until shrimp have turned pink and mushrooms have softened.
• Add coconut milk and simmer for about 1 minute. Taste sauce and adjust seasoning. Transfer to a serving dish, garnish with mint and cilantro and serve, with lime wedges on the side.