THAI SHRIMP CURRY
In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4 - 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
- Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.
Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg
THAI GREEN CURRY WITH SHRIMP
Sweet coconut milk is balanced by serrano chiles, lemongrass and lime juice for a rich broth that perfectly poaches shrimp and vegetables.
Provided by Food Network Kitchen
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Put the kaffir lime leaves and 1/3 cup of the oil in a blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to high. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a fine-mesh sieve into a clean small bowl and reserve. Clean the blender carafe.
- Put the cilantro, chiles, garlic, shallots, ginger, lemongrass, 1/2 teaspoon salt and 1/3 cup water in the blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to medium-high. Blend for 40 seconds to make a fine puree, stopping once to scrape down the sides of the carafe.
- Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the fish sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a simmer and cook gently for 5 minutes.
- Turn the heat to medium-low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more.
- Ladle the curry into 4 soup bowls. Sprinkle with cilantro leaves and drizzle with some of the kaffir lime oil.
THAI GREEN CURRY SHRIMP
This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.
Provided by Sageca
Categories Thai
Time 22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a wok or large saute pan, heat the oil over medium-high heat.
- Add the onions and garlic, and cook until softened, 3 to 5 minutes.
- Add the eggplant and the peppers and cook, stirring, about 4 minutes.
- Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
- Add the coconut milk and fish stock and bring to a boil.
- Lower the heat and simmer until thickened, 3 minutes.
- Add the shrimp and cook until pink, about 2 minutes. Add basil.
- Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
- Serve on angel hair pasta.
- Be careful with the curry paste and add to your taste.
Nutrition Facts : Calories 285.5, Fat 20.6, SaturatedFat 13.8, Cholesterol 143.4, Sodium 782.1, Carbohydrate 8.8, Fiber 1.8, Sugar 2.4, Protein 18.2
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.
THAI SHRIMP CURRY
Categories Shellfish Tomato Stir-Fry Low Carb Quick & Easy Lunch Shrimp Winter Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
- *Available at Asian markets and in the Asian foods section of some supermarkets.
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
THAI GREEN CURRY SOUP WITH SHRIMP
Thai Green Curry Soup with Shrimp | Coconut milk and green Thai curry paste make up the base for this flavorful soup, along with lemongrass, ginger and lime leaves. Fill it in with baby corn, bamboo shoots, tender shrimp and a side of rice for the perfect takeout dinner at home.
Provided by Jacqueline Piper
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Heat a large pot over medium. Add oil, then onions. Cook for 4-5 minutes, until starting to soften.
- Add ginger, lemongrass paste, curry paste, and 2 tablespoons of the cream from the coconut milk.
- Cook for a few minutes, until the cooked through a bit and thoroughly combined.
- Add the bamboo shoots, baby corns, leaves, stock and fish sauce.
- Bring to boil, then simmer for 10 minutes.
- Add the shrimp, let simmer for 2 minutes or until shrimp is pink and cooked.
- Serve immediately with rice and cilantro, if you prefer.
GREEN THAI SHRIMP CURRY
This very tasty and easy Thai shrimp dish is great for entertaining. I served it over baked brown rice with raisins and crushed peanuts.
Provided by Lorraine Williams
Categories World Cuisine Recipes Asian Thai
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Pour 1 tablespoon peanut oil into a large skillet over medium heat. Add onion, garlic, ginger, and hot pepper flakes. Stir and cook until onions are tender, about 5 minutes. Add remaining oil and green curry paste. Stir and cook about 1 more minute.
- Add celery and red bell pepper to the skillet with the onion mixture. Continue cooking and stirring until tender-crisp, 3 to 5 minutes. Pour in coconut milk. Cook over medium heat, stirring occasionally, until reduced by 75%, about 10 minutes.
- Add shrimp to the skillet with the curry and cook until they turn pink, about 2 minutes. Season with fish sauce and cilantro.
Nutrition Facts : Calories 281.2 calories, Carbohydrate 6.5 g, Cholesterol 172.6 mg, Fat 24.2 g, Fiber 1.4 g, Protein 23.1 g, SaturatedFat 12.4 g, Sodium 635.3 mg, Sugar 1.3 g
GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.
THAI GREEN CURRY SHRIMP RECIPE
Thai Green Curry Shrimp Recipe is a creamy, coconut-y, smooth curry that is best enjoyed with a bowl of rice. Garnished with fresh Kaffir lime leaves and Thai Basil this creamy Thai green curry shrimp is totally drool-worthy!
Provided by Anjali
Categories Dinner
Time 20m
Number Of Ingredients 12
Steps:
- In a sauté pan or Cast-Iron Skillet, heat some coconut oil over medium-high heat. Add onions, garlic. Sauté on low heat until the onions become soft but are not brown. Add Thai Green Curry Paste, Kosher Salt, Coconut Milk, Coconut Sugar, Fish Sauce, and Lime Juice. Stir well and bring it to a boil. If you want your curry to be liquidy then add more water. If you prefer more heat then spice it up with some red pepper flakes. As soon as the curry comes to a boil, add shrimps and cook for 5-minutes on medium heat until the shrimps are perfectly cooked. Serve with fresh kaffir lime leaves and Thai Basil over a bowl of rice.
Nutrition Facts : Calories 250 kcal, Carbohydrate 8 g, Protein 25 g, Fat 14 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 183 mg, Sodium 617 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving
THAI GREEN CURRY SHRIMP
Steps:
- In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
- Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.
More about "thai green curry with shrimp recipes"
THAI GREEN CURRY WITH SHRIMP RECIPE - PALEO/WHOLE30 ...
From lectinfreefoodie.com
5/5 (3)Estimated Reading Time 3 minsServings 2Total Time 25 mins
- NOTE: This recipe uses COOKED sweet potato. I usually have some roasted sweet potatoes on hand, but if you don't, you can boil diced sweet potatoes for 15 minutes OR microwave for 5 minutes.
- To make Green Curry Shrimp:Heat oil in pan over medium high heat. Add in garlic, ginger and onion, and stir until fragrant and translucent, about 3 minutes.
- Add in broccoli, cooked sweet potatoes, kaffir lime leaves (or lime juice) and a can of coconut milk. Stir and bring to a gentle simmer.
THAI GREEN CURRY WITH SHRIMP - RACHAEL RAY IN SEASON
From rachaelraymag.com
THAI GREEN CURRY WITH SHRIMP | RECIPE | KITCHEN STORIES
From kitchenstories.com
4/5 (63)Category MainCuisine ThaiTotal Time 40 mins
- Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.
- Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.
SHRIMP THAI GREEN CURRY - PALEOMG
From paleomg.com
5/5 (15)Estimated Reading Time 4 mins
- Slice pepper, onion, and garlic while the shrimp marinates. Place 2 tablespoons of ghee in a large high rimmed pan. Once hot, add all the veggies to the pan and cook for 6-7 minutes, until onion is translucent and peppers are soft. Remove from pan and set aside.
- Add 1 more tablespoon of ghee to the pan. Once hot, place shrimp in pan to cook on each side for 1-2 minutes, then remove and set aside. (I did this in 2 batches to make sure the shrimp got a perfect color and crust on it, making sure the temperature of the pan doesn’t drop too much).
- Once shrimp has been removed, add green curry paste and whisk around. After about 30 seconds of whisking, add coconut milk, almond butter, honey, fish sauce, ginger, lime juice, kaffir lime leaves and lemongrass. Whisk together to combine. Let simmer for 5 minutes then add the pepper/onion mixture back to the pan along with thinly sliced red jalapeños. Simmer for another 5 minutes. When there are 2 minutes left, add in shrimp to heat through. Once it’s done cooking, add basil, cilantro, and cashews.
INSTANT POT THAI GREEN CURRY SHRIMP (VIDEO) - FOODIES TERMINAL
From foodiesterminal.com
5/5 (1)Total Time 20 minsCategory Main CourseCalories 244 per serving
- Add oil & when the oil becomes moderately hot gently release the green curry paste and saute it for 30 seconds stirring frequently.
- Now, pour the full fat coconut milk. Stir briskly to evenly incorporate the green curry paste into the coconut milk. Also add the fish sauce and check for seasoning, add salt accordingly.
- De-glaze the pot with the help of a spatula scraping the sides and the bottom of the pot. This will help loosen any stuck food particles & hence, shall prevent the BURN error.
THAI GREEN CURRY SHRIMP - EASY THAI CURRY RECIPE
From theblackpeppercorn.com
Reviews 2Category Main CourseCuisine ThaiTotal Time 55 mins
- Heat oil in a wok or very large skillet on medium high heat. Add the shallots and diced red pepper and sauté for a few minutes, stirring often.
- Add the broccoli, zucchini, snow peas, mushrooms and water. Put a cover on the wok or skillet and let the veggies steam for about 5 minutes. Stir and continue to cook for a few more minutes.
- In a separate bowl, whisk together the coconut milk, green curry paste, brown sugar and lime juice until the curry paste has dissolved into the coconut milk.
- Pour the coconut milk mixture into the wok. Bring just to a boil and then lower heat to a simmer.
EASY THAI GREEN CURRY WITH SHRIMP - DIABETES STRONG
From diabetesstrong.com
4.3/5 (14)Total Time 20 minsCategory Main CourseCalories 228 per serving
- Once hot, add the chopped onion and crushed garlic. Sautée for a couple of minutes until translucent.
- Add coconut milk, green curry paste, and fish sauce. Allow to simmer uncovered for about 10 minutes, or until most of the coconut water has evaporated and the sauce is nice and creamy.
THAI GREEN CURRY SHRIMP WITH ASPARAGUS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.8/5 (6)Total Time 15 minsCategory Main CourseCalories 106 per serving
- Blanch asparagus: Place flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 - 3-inch pieces. Alternately, you can boil a bit of water over high heat in your wok and blanch asparagus for a minute or two in the water. Remove to cool, then cut. Discard water and continue with rest of recipe.
- Heat oil in wok or deep skillet over medium-high heat. Add onion and bell pepper (if using raw shrimp, add now as well). Cook, stirring, until they soften. Add ginger and garlic and cook for another 30-45 seconds. Add curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add remainder of can of coconut milk, chicken broth and fish sauce. Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. if using cooked shrimp, add now and cook another few minutes to warm shrimp. Taste and add salt and pepper to taste. (You can also add additional curry paste, if you like).
- Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.
THAI GREEN CURRY WITH SHRIMP AND KALE RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Calories 398 per servingServings 4
- Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
- Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.
THAI GREEN CURRY WITH SHRIMP - YUKON EVENTS MAGAZINE
From whatsupyukon.com
Reviews 1Total Time 40 minsServings 6
GREEN CURRY SHRIMP AND VEGETABLES | THAI KITCHEN
From mccormick.com
Cuisine ThaiCategory EntreesServings 4
THAI GREEN CURRY WITH SHRIMP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
4.5/5 (12)Calories 186 per servingServings 5
EASY THAI GREEN CURRY WITH SHRIMP AND NOODLES - SUNDAY'S BREAD
From sundaysbread.com
Cuisine Asian, ThaiCategory Main CourseServings 4Estimated Reading Time 3 mins
THAI GREEN CURRY NOODLES WITH SHRIMP - JUST THE FUCKING RECIPE
From justthefuckingrecipe.net
5/5 (1)Category DinnerAuthor AshezCalories 20 per serving
THAI GREEN CURRY COCONUT SHRIMP WITH BASIL RECIPE ...
From recipes.net
Cuisine ThaiCategory Pan-Fry & SkilletServings 4Total Time 12 mins
R/52WEEKSOFCOOKING - WEEK 9: THAI - GREEN CURRY WITH ...
From reddit.com
BEST AUTHENTIC THAI GREEN CURRY RECIPE (QUICK & EASY)
From iamaileen.com
THAI GREEN CURRY WITH SHRIMP RECIPES
From tfrecipes.com
10 BEST THAI GREEN CURRY SHRIMP WITH VEGETABLES RECIPES ...
From yummly.com
10 BEST THAI GREEN CURRY SHRIMP WITH VEGETABLES RECIPES ...
From yummly.com
GREEN THAI CURRIES BEFORE HAVING THAI KITCHEN FOOD GOWANUS ...
From wanisahomekitchen.com
THAI GREEN CURRY WITH SHRIMP - ALL INFORMATION ABOUT ...
From therecipes.info
THAI GREEN CURRY WITH SHRIMP - RECIPES BY NORA
From recipesbynora.com
THAI GREEN CURRY WITH SHRIMP - KATIECHIN
From chefkatiechin.com
THAI GREEN CURRY SHRIMP WITH NOODLES RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE - THAI SHRIMP CURRY
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love