Coconut Curry Shrimp With Basmati Rice Recipes

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SHRIMP IN COCONUT CURRY



Shrimp In Coconut Curry image

Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 9

2 tablespoons oil
1 small onion, finely diced (about 3/4 cup)
1 tablespoon minced garlic (2 small cloves)
2 tablespoons minced ginger (1-inch piece)
1 can (13 1/2 ounces) coconut milk
20 large shrimp (about 1 pound), peeled and deveined, tails intact
1/2 small green chile pepper, such as serrano or jalepeno, thinly sliced into rings, seeds removed
Coarse salt and freshly ground pepper, to taste
12 fresh cilantro leaves

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.
  • Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.

COCONUT CURRY SHRIMP WITH BASMATI RICE



Coconut Curry Shrimp with Basmati Rice image

This curry is a little bit of work but well worth it. Kick up the heat by adding more pepper flakes if you wish.

Provided by Diana Adcock

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

1 cup chopped onion
1 cup chopped red sweet bell pepper
2 tablespoons minced gingerroot
3 cloves garlic, minced
1 teaspoon grated lime zest
1/2 teaspoon red pepper flakes
2 tablespoons ground almonds
2 teaspoons ground coriander
1 teaspoon paprika
1/4 teaspoon turmeric
2 teaspoons black mustard seeds
1 tablespoon vegetable oil
1 teaspoon salt
1 cup coconut milk
1 tablespoon fresh lime juice
1 lb shrimp, peeled and deviened
1 1/2 cups basmati rice
3 cups water
2 tablespoons toasted almonds
2 tablespoons chopped coriander

Steps:

  • Bring the 3 cups water to a boil and add the rice.
  • Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
  • In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
  • Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
  • Blend into a paste.
  • In a large skillet toast the mustard seeds over medium high heat.
  • Skake the pan to prevent burning.
  • Remove from pan and pour into a bowl to cool, set aside.
  • Reduce heat to medium and add the oil.
  • Swirl a few times and add the paste, cooking for 10-12 minutes.
  • You want it a deep orange color and clumping together.
  • Add the mustard seeds, 1 cup of water and the salt.
  • Bring to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
  • Rinse and dry skillet and return liquid to it.
  • Gently whisk in the coconut milk and lime juice until well blended.
  • Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
  • Pour over cooked rice.

SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE



Shrimp with Banana Curry and Steamed Coconut Rice image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 27

2 ounces peanut oil, plus 2 ounces
24 jumbo shrimp
3 cloves garlic, smashed
1/4 cup chopped ginger
1/4 cup chopped green onions
2 stalks lemongrass, chopped
1 green apple, cored and chopped
1/2 cup chopped galangal
2 bananas, peeled and chopped
1 teaspoon ground cumin
4 tablespoons curry powder
1 lemon, juiced
1 lime, juiced
1 orange, juiced
4 tablespoons tamarind paste
5 cups coconut milk
1/4 cup chopped cilantro leaves
1/4 cup torn Thai basil leaves
3 kaffir lime leaves
Coconut Rice, recipe follows
2 cups jasmine rice
1/4 pound butter
1 orange, zested
1 tablespoon ground cumin
1 cup fresh grated coconut
Pinch saffron
1/4 cup chiffonade cilantro, Thai basil, or mint leaves

Steps:

  • In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
  • Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
  • Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
  • Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
  • Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
  • Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

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

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!

COCONUT SHRIMP CURRY RECIPE BY TASTY



Coconut Shrimp Curry Recipe by Tasty image

Here's what you need: coconut oil, Gourmet Garden Garlic Stir-In Paste, Gourmet Garden Ginger Stir-In Paste, red curry paste, unsweetened coconut milk, fish sauce, sugar, yellow onion, red bell pepper, zucchini, shrimp, Gourmet Garden Lightly Dried Cilantro, Gourmet Garden Lightly Dried Basil, rice

Provided by Gourmet Garden

Categories     Dinner

Yield 6 servings

Number Of Ingredients 14

1 tablespoon coconut oil
2 teaspoons Gourmet Garden Garlic Stir-In Paste
1 tablespoon Gourmet Garden Ginger Stir-In Paste
1 tablespoon red curry paste
1 can unsweetened coconut milk
1 ½ teaspoons fish sauce
½ teaspoon sugar
½ yellow onion, cut into 1-inch (2 1/2 cm) pieces
1 red bell pepper, cut into 1-inch (2 1/2 cm) pieces
6 oz zucchini, cut into half moons
1 shrimp, peeled and deveined
½ teaspoon Gourmet Garden Lightly Dried Cilantro, plus extra for garnish
½ teaspoon Gourmet Garden Lightly Dried Basil, plus extra for garnish
rice, for serving

Steps:

  • Melt coconut oil in a large saucepan over medium-low heat. Add Gourmet Garden Garlic Stir-In Paste and Gourmet Garden Ginger Stir-In Paste. Stir and let sizzle for a minute. Add red curry paste. Stir and let sizzle for 1-2 minutes, until fragrant. Stir in coconut milk, fish sauce, and sugar. Bring to a very light simmer. Let simmer for 3 minutes.
  • Add onions and cook for 5 minutes. Add red bell pepper and cook for another 5 minutes. Add zucchini and cook for 5 more minutes or until tender. (If liquid doesn't slightly submerge vegetables, cover with a lid while cooking.)
  • Add shrimp and cook for about 3 minutes, just until cooked through and no longer translucent.
  • Stir in Gourmet Garden Lightly Dried Cilantro and Gourmet Garden Lightly Dried Basil. Serve with rice and garnish each plate with a little more cilantro and basil.
  • Enjoy!

Nutrition Facts : Calories 194 calories, Carbohydrate 7 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, Sugar 3 grams

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Make and share this Coconut Curry Shrimp recipe from Food.com.

Provided by 2hot2handle

Categories     Curries

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs shrimp (raw, peeled and deveined, tail on)
4 tablespoons butter (1/2 stick)
1 large yellow onion, finely chopped
4 tablespoons curry powder
1 tablespoon lemon juice, freshly squeezed
1 (14 ounce) can whole tomatoes
1 (14 ounce) can light coconut milk
1 teaspoon kosher salt

Steps:

  • Melt the butter in a large, deep saute pan and add the onion. Cook on low heat until the onion is translucent, about 15 minutes. Add the curry powder and continue cooking on low heat for 15 minutes, stirring regularly as curry forms a paste. Add the lemon juice and stir.
  • Add the tomatoes, cutting them up once they are in the pan. Add half the juice from the can and save the remainder. Continue cooking the tomatoes and onions another 15 minutes on low heat.
  • Add 1/4 of the coconut milk and stir. Add enough coconut milk and the remaining tomato juice until you like the consistency of the curry base. Simmer this mixture for another 15 minutes.
  • Bring the curry base to a boil and add the shrimp. Stir constantly for about 6-8 minutes to ensure the shrimp are fully cooked. Taste and add salt, if needed. Serve over white or brown rice.

Nutrition Facts : Calories 284.6, Fat 11, SaturatedFat 5.3, Cholesterol 339, Sodium 1795.2, Carbohydrate 10, Fiber 2.7, Sugar 3.1, Protein 35.9

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

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

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

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

RED COCONUT CURRY WITH SHRIMP



Red Coconut Curry with Shrimp image

Easy to make red coconut curry. Serve with jasmine rice or basmati rice.

Provided by Lt470

Categories     Main Dish Recipes     Curries     Coconut

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium white onion, diced
1 medium red bell pepper, cut into thin strips
½ medium jalapeno pepper, minced
1 (14 ounce) can unsweetened coconut milk
3 tablespoons red curry paste
2 tablespoons brown sugar
1 ½ tablespoons fish sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons chopped Thai basil
1 medium lime, cut into wedges

Steps:

  • Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
  • Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
  • Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
  • Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 20.2 g, Cholesterol 172.6 mg, Fat 25.4 g, Fiber 2.7 g, Protein 21.5 g, SaturatedFat 19.4 g, Sodium 842.4 mg, Sugar 10.3 g

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