Shrimp And Vegetable Yellow Curry Recipes

THAI SHRIMP YELLOW CURRY

Steps:

• Heat the coconut milk in a large skillet over medium heat
• Add the carrot, baby bok choy and red pepper, sauté 2-3 minutes
• Add the tomato and pineapple, sauté another 2-3 minutes
• Mix in the yellow curry paste
• Pour in the coconut milk
• Add the fish sauce, palm sugar, garlic and salt, mix to combine
• Bring coconut milk to a rolling boil
• Add the shrimp, cook 1-2 minutes until shrimp starts to turn pink
• Reduce to a simmer
• Add the lime leaves
• Simmer for about 5 minutes to allow the coconut milk to thicken
• Serve over Coconut Lime Jasmine Rice
• Garnish with fresh cilantro and lime slices

SHRIMP IN YELLOW CURRY

Steps:

• Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
• Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
• Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

SHRIMP CURRY

Steps:

• In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.

YELLOW CURRY SHRIMP

Steps:

• In a large skillet, heat butter until it begins to foam. Add Yellow Curry Paste and cook until dissolved and bubbly.
• Add onions and sauté until just tender. Add shrimp and sauté until they turn pink.
• Stir in tomatoes and cook until heated through. Sprinkle with cilantro a side of Jasmine Rice.
• Note: If adding vegetables I would recommend par boiling them first for 5 minutes and then adding them into the dish when you add the shrimp.

THAI SHRIMP AND VEGETABLE CURRY

Steps:

• In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
• If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
• Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
• Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
• Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
• Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
• Either stir basil into the curry or use as a garnish, whichever you prefer.

SHRIMP IN YELLOW CURRY

Steps:

• Put the oil in a large, deep skillet over medium heat. Add the onion, garlic, ginger, and chiles and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry powder and cook, stirring, for another minute.
• Add the coconut milk and raise the heat to medium-high. Cook, stirring only occasionally, until the mixture is reduced by about half. (The dish can be prepared to this point a few hours in advance.)
• Add the shrimp, a few pinches of salt, and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink, 5 to 10 minutes. Add 1 tablespoon nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro.
• Almost all shrimp are frozen before sale. So unless you're in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
• There are no universal standards for shrimp size; large and medium don't mean much. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
• On deveining: I don't. You can, if you like, but it's a thankless task, and there isn't one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.