Coconut Shrimp Curry Recipes Recipe For Chicken

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COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 18

1 pound extra-large shrimp (peeled and deveined)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground )
¼ teaspoon cayenne pepper
2 tablespoon lemon juice
1 tablespoon coconut oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
½ teaspoon black pepper (freshly ground )
½ teaspoon salt (or to taste)
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro (for garnish (or parsley))
cooked rice for serving

Steps:

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time!

Provided by Diana

Categories     Main Course

Time 25m

Number Of Ingredients 19

2 tablespoons coconut oil
½ yellow onion (finely diced)
1 teaspoon ginger (grated)
1 teaspoon garlic (grated)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala (optional, Note 2)
½ teaspoon chili powder
1 teaspoon ground turmeric
1 cup tomato sauce (or plain passata)
1 cup coconut milk (fresh or canned)
1 teaspoon brown sugar
Salt and pepper
1 pound shrimp (peeled and deveined, I used 31-35 count)
1 teaspoon lime juice
A few mint leaves and cilantro leaves (for garnish)
Lime wedges (for garnish)
Cooked jasmine or basmati rice
Naan bread

Steps:

  • In a stainless steel skillet (see Note 1), heat the coconut oil, saute the onion, and ginger until soft and the onion is translucent (2 minutes). Add the garlic, and cook for 30 seconds.
  • Add the spices, and cook for 30 seconds.
  • Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce.
  • To the sauce, add the brown sugar and season with salt and pepper.
  • Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque (be careful not to overcook it). Shrimp is easy to overcook so keep an eye on it before it curls too much.
  • Garnish with chopped fresh cilantro leaves, and a squeeze of fresh lime juice. Serve over warm white rice and naan bread.

Nutrition Facts : Calories 230 kcal, Carbohydrate 9 g, Protein 26 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1237 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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

CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

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

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

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

CHICKEN & SHRIMP CURRY WITH COCONUT & GREEN CHILIES



Chicken & Shrimp Curry With Coconut & Green Chilies image

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

1/2 lb jumbo shrimp, shelled,deveined
2 cups cooked chicken, skinless,2 inch pieces
1/2 teaspoon sea salt
1 teaspoon fresh ground black pepper
1 teaspoon turmeric
1 teaspoon lime juice, fresh (may substitute lemon)
3 sweet onions, sliced
3 cloves garlic, sliced
1/2 cup vegetable oil
1/2 inch fresh ginger, piece,cut coarsely
1/8 cup cilantro, fresh,chopped
2 green chili peppers, chopped (TO TASTE, USE RUBBER GLOVES TO CHOP CHILE)
2 whole dried hot red chili peppers
2 teaspoons black mustard seeds
2 -3 cups coconut milk (TO TASTE)
2 tablespoons vegetable oil

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.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

1/2 pound extra-large shrimp, peeled and deveined
Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped
1 tablespoon dry jerk seasoning
Cooked rice, for serving

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.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Guy Fieri

Time 20m

Yield 1 serving

Number Of Ingredients 9

1/2 cup vegetable oil
2 TBSP Curry powder
1/2 diced onions
2 cups coconut milk (canned)
1/2 cup mixed diced bell pepper (green, red, and yellow)
1/2lb. extra-large shrimp, peeled and deveined
1 clove
1 TBSP dry jerk seasoning
Salt and Pepper to taste

Steps:

  • Heat vegetable oil in a medium saute pan on medium heat. Lightly season shrimp with salt and pepper to taste; set aside in fridge until ready to use. Using a small strainer, sift curry powder into hot oil and cook for about 2 minutes on medium heat, stirring constantly. Add onions and sautee for 2 min or until onions are caramelized. Next add coconut milk, bell pepper, garlic, and dry jerk seasoning. Stir and cook for 1 minute. Add seasoned shrimp; stirring occasionally, cook for 5 minutes or until peppers are tender and shrimp is done. Serve over rice.

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

From "Faster, I'm Starving; 100 Dishes in 25 Minutes or Less" by Kevin and Nancy Mills. This is a new cookbook I found at my library and I wanted to post this before I return the book. This recipe calls for 1 lb. cooked or raw shrimp. Note: sweetened coconut is found near the chocolate chips at the market in the baking isle and unsweetened coconut may be available in the Asian food isle, either works with this recipe.

Provided by Oolala

Categories     Coconut

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 large onion
2 tablespoons olive oil or 2 tablespoons corn oil
1 teaspoon garlic, crushed
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground chili powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup water
8 ounces tomato sauce
1 cup dried sweetened coconut, can use unsweetened
1 lb raw shrimp, peeled, can use cooked
1/4 cup sour cream

Steps:

  • Peel the onion and cut into 1/2" pieces. Put oil in a wok or large frying pan and begin heating over medium-high heat. Add the onion and cook about 5 minutes, stirring occasionally, or umtil the onion begins to soften.
  • Add the garlic, coriander, cumin, turmeric, cinnamon, chili powder, ginger, salt and black pepper and stir until the spices have dissolved. Add the water, tomato sauce and coconut and bring to a boil. Turn down to medium heat and cook, covered, about 5 minutes.
  • Add the shrimp. If the shrimp are uncooked, cook about 3 minutes, or until they are pink and just begin to curl. Then add the sour cream. If the shrimp are cooked, add them and quickly stir in the sour cream. Continue to heat until hot.
  • Serve immediately or set aside until ready to eat and then reheat breifly.

Nutrition Facts : Calories 341.9, Fat 18.2, SaturatedFat 8.5, Cholesterol 179.1, Sodium 820.6, Carbohydrate 20.2, Fiber 2.9, Sugar 12.1, Protein 25.6

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