SHRIMP IN YELLOW CURRY
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams
VEGETABLES IN SPICED COCONUT MILK
Steps:
- Cut the potatoes and carrots into 1/2-inch cubes. In a large pot combine the potatoes, carrots, onions, green chiles, ginger, ground masala, fennel, cinnamon stick, cloves, salt, and 1 cup water; bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes.
- Add the cauliflower, beans, and 3/4 cup of the coconut milk, cover, and continue cooking until the cauliflower is tender but not mushy, 5 to 10 minutes.
- Add the peas and the remaining 1/4 cup coconut milk and when it simmers remove from the heat. Set aside.
- In a small frying pan, heat the oil over medium high heat. Add the mustard seeds and cover. When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown. Pour the mixture over the vegetables and stir to combine. Taste for salt.
VEGETABLES WITH DRIED SHRIMP AND COCONUT MILK
Steps:
- Heat the oil in a large skillet over high heat. If you're using them, soak the dried shrimp in hot water to cover. When the oil is hot, toss in the green beans and carrots. Cook, shaking the pan occasionally, for a minute, then add the eggplant, chile, garlic, and ginger. Again, cook and shake until the ingredients begin to brown. Crumble the meat if you're using it and add it, then cook, stirring occasionally, until the meat begins to lose its color. Stir in the soaked shrimp and their liquid and lower the heat to medium.
- Add the tomato and about half the coconut milk. Cook, stirring occasionally, until the coconut milk is just about evaporated, then add a little more. Meanwhile, toast the coconut in a dry skillet over medium heat, tossing from time to time until lightly browned, about 5 minutes.
- Whenever the mixture threatens to dry out, add a little more coconut milk, cook until the carrot is tender, the coconut milk is used up, and the mixture is moist but not soupy. Stir in the toasted coconut, taste and add salt if necessary (it will be if you did not use the dried shrimp), then stir in the basil and serve.
SHRIMP IN COCONUT MILK
Steps:
- Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
- Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
SIMPLE SHRIMP, COCONUT AND EGGPLANT CURRY
I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!
Provided by Amelia Freer
Categories HarperCollins Dinner Curry Shrimp Coconut Eggplant Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
- Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
- Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
SHRIMP AND VEGETABLES WITH COCONUT SAUCE
This curry is absolutely delicious! I serve this to guests often and it's always a big hit. It's a mixture of veggies and shrimp in a coconut sauce, over steamed rice, served with fresh mangos on top.
Provided by Mrs.Robinson
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat a large pan or wok over medium heat. Add shrimp and cook until bright pink and opaque, about 5 minutes. Stir in onion, garlic, and jalapeno. Cook and stir to blend flavors, about 2 minutes. Add broccoli, snap peas, bell peppers, and mushrooms. Add coconut milk, chile paste, lime juice, salt, and pepper; reduce heat and simmer for 10 to 15 minutes.
- Place 1 cup steamed rice onto each plate and pour desired amount of shrimp, vegetables, and sauce over rice. Add chopped fresh mango on top. Serve with lime wedges.
Nutrition Facts : Calories 532 calories, Carbohydrate 67.6 g, Cholesterol 95.1 mg, Fat 22.4 g, Fiber 5.8 g, Protein 19.2 g, SaturatedFat 18.9 g, Sodium 179.8 mg, Sugar 11.2 g
More about "vegetables with dried shrimp and coconut milk recipes"
EASY COCONUT CURRY SHRIMP & VEGGIES (IN 20 MINUTES!)
From dashofjazz.com
4.5/5 (17)Total Time 15 minsCategory Main DishCalories 346 per serving
- Salt shrimp to taste. Add oil and butter to skillet over medium heat. Once melted, add onion and cook until fragrant and translucent (2-3 minutes).
- Add garlic, ginger, and curry powder and cook until fragrant (1 minute). Stir in tomato paste and cook another 2 minutes until darkened slightly.
- Add coconut milk, carrots, and mushrooms to pan with a bit of sea salt and bring to a simmer. Add shrimp to pan, covering with the sauce and cook until cooked through, stirring occasionally (about 5 minutes). Remove from heat.
SAYUR LEMAK RECIPE (VEGETABLES COOKED IN COCONUT MILK)
From singaporeanmalaysianrecipes.com
5/5 (13)Total Time 45 minsCategory Side DishCalories 318 per serving
- Cut the dried chillies in half and soak in very hot water (just after boiling), cover, and leave to soak for 15 minutes while you get everything else ready. Traditionally, dried prawns are also soaked, but I long ago dispensed with that, they ground easily without soaking.
- If you are frying your tofu first, heat the 60ml (¼ cup) oil in a small frying pan. Pat dry your tofu a little and just lightly fry the tofu slices on medium heat. About 1 minute on each side will do, as we are only crisping them up. You may need 2 minutes, if your fire is on the low side.Fry your tofu in two batches if you have to. Don't forget to flip them halfway.When done, place them on a plate lined with kitchen paper to absorb the oil.
GARLIC-GINGER SHRIMP WITH COCONUT-CURRY VEGETABLES
From bhg.com
Servings 4Total Time 4 hrs 17 minsCholesterol 183mg 61%Calories 374 per serving
- In a 6-qt. electric or stove-top pressure cooker, combine squash and parsnips. In a medium bowl whisk together coconut milk, curry paste, and salt. Pour over vegetables in cooker. Lock lid in place. Set an electric cooker on high pressure to cook 2 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Meanwhile, thaw shrimp if frozen. Rinse shrimp; pat dry with paper towels. In a large bowl toss together shrimp, ginger, garlic, and pepper. Arrange shrimp in an even layer over vegetables in cooker. Lock lid in place. Set an electric cooker on high pressure to cook 4 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 4 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully
- In a 3 1/2- to 4-qt. slow cooker combine squash and parsnips. In a medium bowl whisk together coconut milk, curry paste, and salt. Pour over vegetables in cooker. Cover and cook on low 3 1/2 to 4 hours or on high 1 3/4 to 2 hours. Meanwhile, thaw shrimp if frozen. Rinse shrimp; pat dry with paper towels. In a large bowl toss together shrimp, ginger, garlic, and pepper. Arrange shrimp in an even layer over vegetables in cooker. If using low turn to high. Cover and cook 20 to 30 minutes more or until shrimp are opaque.
THAI TOM YUM SOUP WITH COCONUT MILK (TOM KHA) RECIPE …
From thespruceeats.com
3.8/5 (69)Total Time 25 minsCategory Side Dish, Entree, Appetizer, SoupCalories 244 per serving
GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO
From skinnytaste.com
EASY COCONUT SHRIMP RECIPE | THAI INSPIRED DINNER IDEA …
From diethood.com
QUICK & EASY COCONUT MILK SHRIMP - LITTLE BROKEN
From littlebroken.com
THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
INDIAN SHRIMP CURRY RECIPE (20 MINUTE) - SKINNYTASTE
From skinnytaste.com
10 BEST SHRIMP STIR FRY WITH COCONUT MILK RECIPES | YUMMLY
From yummly.com
SHRIMP AND VEGETABLE COCONUT CURRY | MY NOURISHED HOME
From mynourishedhome.com
WEEKNIGHT CREAMY COCONUT GINGER SHRIMP - THE COCONUT MAMA
From thecoconutmama.com
CREAMY COCONUT VEGETABLE STIR FRY - FORK IN THE KITCHEN
From forkinthekitchen.com
THAI YELLOW CURRY RECIPE
From inquiringchef.com
IRISH VEGETABLE SOUP - COOKING WITH CURLS
From cookingwithcurls.com
TOFU AND VEGETABLES IN COCONUT MILK | LEITE'S CULINARIA
From leitesculinaria.com
THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
From cafedelites.com
You'll also love