Coconutcurryshrimpwithbasmatirice Recipes

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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

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

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.

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 CURRY SHRIMP



Coconut Curry Shrimp image

Here's a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. -Cindy Romberg, Mississauga, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

2/3 cup coconut milk
1 tablespoon fish sauce
1-1/2 teaspoons curry powder
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 medium sweet red pepper, finely chopped
2 green onions, chopped
1/4 cup minced fresh cilantro
Hot cooked jasmine rice
Lime wedges

Steps:

  • In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.

Nutrition Facts : Calories 256 calories, Fat 13g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 841mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

COCONUT CURRY SHRIMP RECIPE BY TASTY



Coconut Curry Shrimp Recipe by Tasty image

The next time you want to impress your date, try this simple yet elegant shrimp curry. It's creamy and tangy, with the perfect hint of spice.

Provided by Matt Ciampa

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 tablespoons unsalted butter, divided
1 small yellow onion, diced
½ red bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
½ cup unsweetened coconut milk
1 ½ teaspoons fish sauce
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
½ tablespoon sugar
2 teaspoons curry powder
1 tablespoon maggi, (chicken bouillon powder)
1 lb jumbo shrimp, peeled and deveined
brown rice, for serving
fresh cilantro leaf, for garnish

Steps:

  • Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
  • Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3-4 minutes.
  • Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
  • Add the shrimp and cook for 3-4 minutes, until pink and opaque.
  • Serve the curry with brown rice and garnish with cilantro.
  • Enjoy!

Nutrition Facts : Calories 552 calories, Carbohydrate 25 grams, Fat 28 grams, Fiber 5 grams, Protein 50 grams, Sugar 9 grams

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

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From delish.com


COCONUT CURRY SHRIMP - THE PIONEER WOMAN
2014-07-08 Heat the butter in a large skillet (I used non-stick) over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Remove to a plate and set aside. Add the onion and garlic to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking ...
From thepioneerwoman.com


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