GREEN CURRY SHRIMP
Delicious shrimp curry made with Thai green curry paste. This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
- As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.
Nutrition Facts : Calories 247 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 people, Sodium 1155 milligrams sodium, Sugar 2 grams sugar
MALAYSIAN SHRIMP CURRY
Sunil Rabindranath's parents are both good cooks, which he says laid the foundation for his discovering "the pleasures of spices and exotic ingredients" when he came to the United States as a student 22 years ago.
Provided by Adapted from Sunil Rabindranath
Yield 4
Number Of Ingredients 13
Steps:
- 1 For the spice paste: Using a food processor, blend all the ingredients until smooth, adding a little water if necessary
- 2 Transfer to a small bowl and set aside
- 3 For the curry: Rinse the shrimp in a colander and drain well
- 4 In a large skillet over medium heat, heat the oil
- 5 Add the spice paste, stirring, and cook until fragrant, 1 to 2 minutes
- 6 Add the onion and cook until softened, stirring often, about 7 to 10 minutes
- 7 (If the spice paste sticks, add a tablespoon or so of water
- 8 ) Add the coconut milk, brown sugar and salt, increasing the heat to medium-high so that the mixture comes to a boil
- 9 Add the shrimp and lime juice and cook, stirring occasionally, until the shrimp is just cooked through, about 2 minutes
- 10 (If the shrimp appears to be cooking too fast, reduce to medium
- 11 ) Serve hot, with sprinkled with more lime juice as needed
Nutrition Facts : Calories 314 calories, Fat 21 g, Carbohydrate 8 g, Cholesterol 172 mg, Fiber 2 g, Protein 25 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 573 mg, Sugar g
MALAYSIAN SHRIMP CURRY
This shrimp curry over basmati rice incorporatesthe bright-yellow spice turmeric, as domany curries; coconut milk and tamarindgive it a distinctive flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 16
Steps:
- Finely grind coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in paprika, cayenne, and turmeric. Process ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into spices.
- Heat oil in a large Dutch oven over medium-high heat until hot but not smoking. Add onion; cook, stirring often, until translucent, about 5 minutes. Add spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
- Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
- Stir in the shrimp and basil, and simmer, stirring occasionally, until shrimp are cooked through, about 8 minutes. Serve immediately over rice.
MALAYSIAN SHRIMP CURRY
Yield serves 4 to 6
Number Of Ingredients 16
Steps:
- Finely grind the coriander, cumin, and peppercorns in a coffee or spice grinder; transfer to a bowl. Stir in the paprika, cayenne, and turmeric. Process the ginger, garlic, and 1/4 cup water in a food processor until smooth; stir into the spices.
- Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the onion; cook, stirring often, until translucent, about 5 minutes. Add the spice paste; cook, stirring, 2 minutes. Add 1 1/4 cups water; bring to a simmer.
- Reduce heat to medium-low. Cover; simmer 10 minutes. Uncover. Stir in the coconut milk, salt, and tamarind. Simmer until thickened, about 30 minutes.
- Stir in the shrimp and basil, and simmer, stirring occasionally, until the shrimp are cooked through, about 8 minutes. Serve immediately over rice.
MALAYSIAN SHRIMP CURRY
So good it should be illegal! Serve over rice to sop up the wonderful sauce. From the Washington Post
Provided by lecole54
Categories Malaysian
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For the spice paste: Using a food processor, blend all the ingredients until smooth, adding a little water if necessary. Transfer to a small bowl and set aside.
- For the curry: Rinse the shrimp in a colander and drain well.
- In a large skillet over medium heat, heat the oil. Add the spice paste, stirring, and cook until fragrant, 1 to 2 minutes. Add the onion and cook until softened, stirring often, about 7 to 10 minutes. (If the spice paste sticks, add a tablespoon or so of water.) Add the coconut milk, brown sugar and salt, increasing the heat to medium-high so that the mixture comes to a boil.
- Add the shrimp and lime juice and cook, stirring occasionally, until the shrimp is just cooked through, about 2 minutes. (If the shrimp appears to be cooking too fast, reduce to medium.) Serve hot, with sprinkled with more lime juice as needed.
Nutrition Facts : Calories 351.8, Fat 24.5, SaturatedFat 12.3, Cholesterol 214.9, Sodium 1557.1, Carbohydrate 9.4, Fiber 0.8, Sugar 3.1, Protein 25
MALAYSIAN CURRIED PRAWNS
The amount of curry paste in this recipe does not overpower the flavor of the prawns and the coconut milk gives the sauce a richness. I have put that this serves 4 but it depends on how large the prawns are and how much you love prawns. You can also serve this as an appetizer, with the rice and on a plate--then it would serve 8.
Provided by Bergy
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tbsp butter in a saucepan.
- Add onion and sauté until transparent.
- Add garlic and sauté for 1-2 minutes.
- Add flour and stir until fully incorporated, add ketchup, stir.
- Add coconut milk slowly, stirring constantly, use a whisk so there are no lumps.
- Add wine and curry paste and tomatoes.
- Stir and simmer 10-15 minutes.
- While the sauce is simmering melt the second tbsp of butter in a skillet and add prawns, sauté until they are deep pink (do not overcook prawns).
- Add sauce and serve at once over rice or noodles.
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