RED CURRY SHRIMP
Red curry shrimp is an easy dish that only takes 20-minutes to prepare. The shrimp are simmered in a fragrant coconut curry sauce that you'll want to eat by a spoonful!
Provided by Katya
Categories Main
Time 30m
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
- Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.
- Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer.
- In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste.
- Uncover the sauce and stir in the shrimp and cook for about 3 minutes or until shrimp just turn opaque, stirring often. The sauce will also slightly reduce and thicken.
- Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.
Nutrition Facts : Calories 376 calories, Sugar 6.7 g, Sodium 779.8 mg, Fat 27.7 g, SaturatedFat 17.6 g, TransFat 0 g, Carbohydrate 14.7 g, Fiber 2.2 g, Protein 21.4 g, Cholesterol 136.9 mg
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
MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI
Steps:
- In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
- Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
- In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
- Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
- Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
- Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.
Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving
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.
RED CURRY ZUCCHINI AND PEPPERS
From the Chicago Tribune. This is a terrific way to use up summer produce from your garden. This dish is vegetarian if you use a vegetarian curry paste. I used it as both an entree and a side dish (without the rice). I think it would also be great with some chicken, pork or shrimp added. Please note that the nutritional information is off, as you end up with enough sauce for three or four batches of this.
Provided by duonyte
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
- Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
- Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
- Stir in garlic and pepper flakes; cook 1 minute.
- Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.
Nutrition Facts : Calories 317.3, Fat 28.7, SaturatedFat 19.8, Sodium 322.5, Carbohydrate 15.3, Fiber 3.2, Sugar 7.1, Protein 5.3
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