COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)
An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free. Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!! Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.So, let's make some Thai Coconut Curry Shrimp for dinner tonight!(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!CHOOSE YOUR FAVORITE THAI CURRYThese Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry. Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)Let me summarize why should you try this recipe tonight:1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect. 3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)Wish you a wonderful start of the week.-Savita
Provided by Savita
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes)
- Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink.
- Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.
COCONUT SHRIMP WITH RED CURRY SAUCE
Steps:
- Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F.
- In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides.
- Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint.
- Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
- Yield: 1 cup
COCONUT SHRIMP WITH RED CURRY SAUCE
This recipe created by Tyler Florence is one that I will be making soon! I saw it made on tv last night for a couple's wedding, and the shrimp looked incredible! Everybody at the wedding raved about them, so I am posting it to share with you all.
Provided by FoodieFanatic
Categories Coconut
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Shrimp:.
- Heat 3" of oil in a large deep skillet or heavy pot to 325°F.
- In a small bowl, mix the cornstarch, egg whites, salt and pepper until foamy. Spread the coconut out in a pie dish.
- Dredge the shrimp with the cornstarch/egg white mixture; shake off any excess.
- Press the shrimp into the coconut flakes, then turn shrimp over and press into coconut again to coat both sides.
- Deep-fry the shrimp in batches until the coconut is golden brown, about 2-3 minutes.
- Using tongs or a slotted spoon, remove the shrimp to paper towels to drain.
- Arrange the shrimp on a platter, serve immediately with Red Curry Sauce, and garnish with green onion and mint.
- Red Curry Sauce:.
- Place a small pot over medium heat and coat with the oil.
- Stir the red curry paste into the pan, and fry until aromatic.
- Slowly pour in the coconut milk, and continue to stir to incorporate.
- Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5-10 minutes to thicken.
- Pour the sauce into a nice serving bowl and serve with the coconut shrimp.
- Makes 1 cup.
Nutrition Facts : Calories 533.6, Fat 32.5, SaturatedFat 23, Cholesterol 214.9, Sodium 1136.3, Carbohydrate 33.9, Fiber 4.4, Sugar 16.1, Protein 28.5
COCONUT CURRY SHRIMP
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.
RED COCONUT CURRY WITH SHRIMP
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
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
RED CURRY SHRIMP
Make and share this Red Curry Shrimp recipe from Food.com.
Provided by AZPARZYCH
Categories < 60 Mins
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Bring coconut mill to simmer in large skillet over medium heat.
- Stir in curry paste and sugar until disolved, bring to boil.
- Reduce to low heat, simmer 5 minutes.
- Add shripm and veggies, cook 3-5 minutes or until shrimp turns pink and veggies are tender-crisp.
- Stir in basil (optional) and fish sauce.
- Serve with Jasmine rice.
LIME AND COCONUT SHRIMP WITH RED CURRY SAUCE
A fried shrimp appetizer recipe. The flavorful batter gets its kick from makrut lime leaves, curry paste, and ginger ale.
Categories Appetizer Fry Lime Coconut Shrimp Curry Bon Appétit Pescatarian Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 25
Steps:
- For curry sauce:
- Combine all ingredients in heavy medium saucepan. Bring to boil over medium-high heat, whisking to blend. Reduce heat to medium and simmer 1 minute. Remove from heat. Cover and let sauce stand at room temperature 10 minutes for flavors to blend. Strain. Season sauce to taste with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving.)
- For lime leaf batter:
- Using on/off turns, mix flour and next 5 ingredients in processor until blended. Transfer flour mixture to medium metal bowl. Gradually whisk in 3/4 cup ginger ale. (Can be made 6 hours ahead. Cover and refrigerate. Add more ginger ale by tablespoonfuls if batter thickens.)
- For shrimp:
- Add enough oil to heavy large saucepan to measure 1 1/2 inches deep. Attach deep-fry thermometer to side of pan (do not allow tip to touch bottom of pan). Heat oil to 370°F to 380°F. Place cornstarch in shallow bowl. Place coconut in medium bowl. Lightly dredge shrimp in cornstarch, shaking off excess. Working in batches, dip shrimp in batter to coat lightly, allowing excess batter to drip off. Dredge shrimp in coconut. Fry shrimp until cooked through and coconut is golden, about 2 minutes. Transfer to paper towels to drain.
- Divide warm sauce among 6 plates. Stand 3 shrimp back-to-back on each plate. Garnish with cilantro sprigs and lime leaves and serve.
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
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