CURRY-COCONUT SHRIMP
Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.
Provided by dakota kelly
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
- Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
- Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
- In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g
CREAMY COCONUT CURRY WITH SHRIMP
My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.
Provided by Lori Lyn
Categories Seafood Shellfish Shrimp
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
- Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
- Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g
COCONUT CHICKEN AND SHRIMP
I was looking for a fun, easy weeknight dinner based on our favorite shrimp dish that was healthier than fast food. This has become a favorite! -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a shallow bowl, whisk together first 5 ingredients. In another shallow bowl, combine coconut and panko. Dip shrimp in batter to coat. Dip in coconut mixture, patting to help coating adhere. Repeat with chicken., In a deep cast-iron or electric skillet, heat oil to 350°. Fry shrimp, a few at a time, until golden brown, 3-4 minutes. Drain on paper towels. Repeat with chicken. If desired, sprinkle lightly with salt and pepper., For mustard, mix together pineapple, pepper jelly and stone-ground mustard. Combine shrimp and chicken; serve with Maui mustard.
Nutrition Facts : Calories 659 calories, Fat 31g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 735mg sodium, Carbohydrate 69g carbohydrate (39g sugars, Fiber 4g fiber), Protein 29g protein.
CHICKEN & SHRIMP CURRY WITH COCONUT & GREEN CHILIES
For something a little spicy...try this dish...If you like it hotter add more chile pepper, if you prefer it sweeter add more coconut ...One of those dishes that never quite taste the same twice...but always tastes great.
Provided by Baby Kato
Categories Chicken
Time 4h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Marinate shrimp with salt, pepper, turmeric and lime for 2 hours, covered in refrigerator.
- Brown garlic and most of sliced onion in oil.
- Remove vegetables and place along with ginger, cilantro, green chiles and the rest of the onion, into a food processor and blend into a paste.
- Add red peppers and mustard seeds to pan used to brown garlic and onions.
- Fry peppers and mustard seeds for 30 seconds.
- Add onion paste and coconut milk to red peppers and mustard seeds.
- Bring to a boil, reduce heat and simmer 30-45 minutes.
- (until oil rises to the top) Saute shrimp in oil, until firm (4-7 minutes).
- Add cooked shrimp and chicken to curry, heat thoroughly and serve over steamed rice.
GREEN COCONUT SHRIMP AND CHICKEN CURRY
Steps:
- Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
- Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
- Serve over steamed jasmine rice.
QUICK CHICKEN AND SHRIMP CURRY (MAKE-AHEAD OPTION)
This easy shrimp-and-chicken entree is coated in a silky coconut-milk sauce. Buy the cooked chicken at the supermarket deli or roast your own. Enjoy!
Provided by Nif_H
Categories Curries
Time 28m
Yield 8 cups
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add onions and curry paste. Stir frequently until onions soften, 5 minutes. Meanwhile, place shrimp in a sieve. Rinse under cold running water until any ice crystals melt. Once onions are softened, stir in coconut milk and honey. Cook, stirring occasionally, 5 to 7 minutes.
- Meanwhile, remove and discard skin from chicken, then pull off meat and tear or cut into bite-size chunks. Slice peppers into thick pieces. Coarsely chop cilantro. Stir shrimp, chicken, peppers and peas into coconut-milk mixture.
- Cover and simmer, stirring occasionally, until shrimp are hot, 3 to 5 minutes. If using uncooked shrimp, cook until pink, about 2 more minutes. Remove from heat and stir in coriander. Slice lime into wedges and serve alongside curry. Great with jasmine rice.
- Make Ahead:.
- Prepare recipe to end of step 1. Cover and refrigerate up to 2 days or freeze up to 1 month. Defrost then bring to a simmer. Continue with recipe as written.
Nutrition Facts : Calories 266.8, Fat 24.3, SaturatedFat 20.6, Cholesterol 7.6, Sodium 58.8, Carbohydrate 13.5, Fiber 1.8, Sugar 6.5, Protein 3.4
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