Simple Shrimp Coconut And Eggplant Curry Recipes

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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!

SIMPLE SHRIMP, COCONUT AND EGGPLANT CURRY



Simple Shrimp, Coconut and Eggplant Curry image

I love this curry because it's so simple and everything's made in one pot-perfect to share or enjoy alone, and I don't think it needs any rice!

Provided by Amelia Freer

Categories     HarperCollins     Dinner     Curry     Shrimp     Coconut     Eggplant     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 17

Coconut oil
1 onion, chopped
2 cloves garlic, finely grated
Thumb-sized piece fresh ginger, peeled and grated
1 red or green chili, deseeded (if you like) and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/2 teaspoon turmeric
Sea salt
Freshly ground black pepper
1 eggplant, grated or finely sliced
1/4 pound cherry tomatoes, cut in half
1 1/4 cups vegetable stock
1 cup coconut milk
1/2 pound raw tiger shrimp, peeled
1 large handful baby spinach

Steps:

  • Heat 1 tablespoon coconut oil in a large sauté pan and fry the onion, garlic, ginger and chili for 2 to 3 minutes to soften, stirring frequently. Stir in the spices and season well with a pinch of salt and pepper. Continue to fry over medium heat for a further minute or two until fragrant. Transfer the mixture to a mini food processor and blend until smooth, adding a splash of water if necessary to loosen the consistency to a paste.
  • Return the pan to the heat and put in another tablespoon of coconut oil. Add the paste and fry for 2 to 3 minutes. Add the eggplant and sauté for a minute or two, stirring to coat it with the paste, before adding the cherry tomatoes. Pour in the stock, bring to a boil, then reduce the heat and simmer for 10 to 12 minutes.
  • Add the coconut milk and the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked through and the sauce has just thickened. Stir in the spinach, wilt for a minute, then season to taste with salt and pepper. Serve immediately.

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

SPICY GOAN SHRIMP CURRY WITH EGGPLANT



Spicy Goan Shrimp Curry With Eggplant image

Taken from Ruta Kahate's "5 Spices, 50 dishes" and not modified in any way - this is the best curry I have ever eaten and had to share it with you. If you have a chance to buy Ruta's book do so - it is the best cookbook I have ever bought and the only cookbook I have done every recipe out of, it's just that amazing. A few notes: -- DO use seeds and finely grind them in a mortar and pestle - the flavors aren't quite the same if you use already ground spices. If you can't find seeds, then substitute it in the same quantities. -- If your family isn't keen on tough eggplant skins, you can peel them. -- Eggplants go from "undercooked and spongy" to "just well done pefection" to plain mush in a very short period of time. Watch them closely. We want a tofu consistency. -- Tomato sauce can be used in place of the small tomato in a pinch. About 1/3-1/2 cup will do. -- If you like less spicy, cut down on cayenne pepper. The Serranos actually cook down and taste like a bell pepper when done.

Provided by Sweet Tortellini

Categories     Curries

Time 28m

Yield 4 serving(s)

Number Of Ingredients 15

3 small japanese or italian eggplants (about 12 ounces)
2 tablespoons canola oil
1/2 medium yellow onion, finely chopped (about 1 cup, not packed)
1 small tomatoes, finely chopped (about 1/4 cup)
2 garlic cloves, minced
1 teaspoon ground cayenne pepper
1/2 teaspoon coriander seed, finely ground
1/4 teaspoon cumin seed, finely ground
1/4 teaspoon ground turmeric
2 small green serrano chilies, cut lengthwise in half
3/4 teaspoon salt
1 lb shrimp, small or medium, peeled and deveined, tails off
1 cup coconut milk
1/2 cup water
1 1/2 tablespoons apple cider vinegar

Steps:

  • Slice the eggplants lengthwise in half and then crosswise into 1-inch chunks.
  • Heat oil in a large saucepan over medium heat and saute the onion until softened.
  • Add tomato,garlic,cayenne,coriander,cumin, turmeric, and saute until the tomato has completely disintegrated. If necessary, deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits if the mixture starts sticking to the bottom.
  • Add eggplants, chilies and salt, and mix well.
  • Cover and cook over low heat until eggplant is soft, about 10 minutes.
  • Add shrimp and stir gently,.
  • When shrimp begins to turn pink, add coconut milk and water. Continue simmering, uncovered, until shrimp is cooked through, another 5-8 minutes.
  • Very gently stir in the vinegar and remove from heat.
  • Serve immediately and enjoy!
  • This curry tastes even better the next day just reheat gently over low heat stirring carefully once in a while until just warmed to prevent overcooking the shrimp.
  • Serve with any plain rice or quinoa - my favorite.
  • Please don't bother rating this recipe if you don't have all the ingredients on hand or if you aren't going to follow it to the "T" because you would be rating a different recipe altogether: your own. However, you can leave a comment if you didn't follow it to let the community know what your experience was - and I am curious! :).

COCONUT-SHRIMP CURRY



Coconut-Shrimp Curry image

Shrimp marinated in a mild curry, with the slight hint of coconut.

Provided by aggie889

Categories     World Cuisine Recipes     Asian     Indian

Time 1h35m

Yield 4

Number Of Ingredients 18

½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
1 tablespoon water, or as needed
1 pound shrimp, peeled and deveined
2 cups water
1 cup shredded coconut
¼ cup oil
2 curry leaves, or to taste
4 green chile peppers, chopped
2 medium onion, minced
1 teaspoon ginger paste
½ teaspoon garlic paste
2 teaspoons ground coriander
1 ½ teaspoons sambar powder
½ teaspoon ground turmeric
½ teaspoon ground black pepper
salt to taste

Steps:

  • Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
  • Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
  • Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
  • Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 17.5 g, Cholesterol 172.6 mg, Fat 30.1 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 15.8 g, Sodium 610.9 mg, Sugar 6.4 g

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Top Asked Questions

What is the best way to cook shrimp Eggplant Curry?
Shrimp and Eggplant Curry. Pour in coconut milk. Bring to a boil, season with salt and tamarind paste. Add eggplants and jalapeno, reduce heat and let simmer for 5 minutes. Add shrimp and tomatoes and continue to cook for another 3 to 4 minutes until shrimps curl. Turn off heat and let curry sit for 10 minutes before serving.
What are some good recipes for Shrimp curry?
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How to cook eggplant shrimp and eggplant parmesan?
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How to cook shrimp stir fry with coconut milk?
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