THAI SHRIMP CURRY
Thai shrimp curry is made in one pot in under 30 minutes. Tender succulent shrimp and vegetables in a spicy, rich coconut green curry sauce. The Thai curry is delicious served over jasmine rice to soak up the sauce.
Provided by Cheryl
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- SAUTE AROMATICS: In a large skillet, heat oil to medium heat. Add onion and saute for 3 minutes until translucent. Add garlic and curry paste and continue to cook for 1 minute.
- START SAUCE AND VEGETABLES: Add coconut milk, water, red pepper, carrots, fish sauce (if using), sugar and lime zest. Gently simmer for about 3 minutes.
- COMPLETE THAI SHRIMP CURRY: Add spinach, mushrooms, green onions and shrimp. Stir to combine. Cover and gently simmer 3-4 minutes (depending on size of shrimp) until shrimp turn pink. Don't overcook shrimp or they will become rubbery.
- GARNISH AND SERVE: Garnish with cilantro (or parsley) and lime wedges or a squeeze of lime juice. Serve with white rice, brown rice or rice noodles.
Nutrition Facts : Calories 407 kcal, Carbohydrate 16 g, Protein 28 g, Fat 27 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1010 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
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 SHRIMP CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add 3/4 cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes.
- Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes.
- Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges.
Nutrition Facts : Calories 600, Fat 25 grams, SaturatedFat 14 grams, Cholesterol 183 milligrams, Sodium 921 milligrams, Carbohydrate 62 grams, Fiber 4 grams, Protein 30 grams, Sugar 10 grams
SHRIMP IN YELLOW CURRY
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams
THAI SHRIMP AND VEGETABLE CURRY
I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like.
Provided by PalatablePastime
Categories Curries
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 208.8, Fat 6.7, SaturatedFat 1.1, Cholesterol 191, Sodium 1813.2, Carbohydrate 12.8, Fiber 2.9, Sugar 6.4, Protein 25.8
SHRIMP AND VEGETABLE YELLOW CURRY
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
- Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
- Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
- Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.
RED CURRY SHRIMP AND VEGETABLES
Thai Kitchen® Red Curry Paste takes the guesswork out of creating this restaurant-inspired dish. Made with shrimp, (or try chicken or tofu), and your family's favorite vegetables, it's on the table for everyone to enjoy in 15 minutes.
Provided by Thai Kitchen
Categories Entrees,
Yield 4
Number Of Ingredients 8
Steps:
- BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
- STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
- SERVE with jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.
- Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.
Nutrition Facts : Calories 295 Calories
VEGAN THAI CURRY VEGETABLES
Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.
Provided by Elaine Louie
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
- Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
- Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
- To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 448 milligrams, Sugar 9 grams
More about "thai shrimp and vegetable curry recipes"
THAI DELIGHT - 120 PHOTOS & 100 REVIEWS - YELP
From yelp.com
41 Yelp reviewsLocation 17409 Wheeler Rd Ste 106 Westfield, IN 46074
THAI SHRIMP AND VEGETABLE CURRY | EAT WELL ENJOY LIFE
From eatwellenjoylife.com
Estimated Reading Time 5 mins
SHRIMP AND VEGETABLE COCONUT CURRY | MY NOURISHED HOME
From mynourishedhome.com
THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
From cookieandkate.com
18 THAI SHRIMP RECIPES
From allrecipes.com
THAI RED SHRIMP CURRY - THE STAY AT HOME CHEF
From thestayathomechef.com
EASY THAI SHRIMP CURRY • SALT & LAVENDER
From saltandlavender.com
RECIPE: THAI SHRIMP AND VEGETABLE CURRY - THE GLOBE …
From theglobeandmail.com
EASY THAI SHRIMP CURRY - WENT HERE 8 THIS
From wenthere8this.com
THAI YELLOW CURRY CHICKEN WITH VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
THAI RED CURRY CHICKEN & VEGETABLES RECIPE: HOW TO MAKE IT
From bestrecipes.net-freaks.com
THAI YELLOW SHRIMP CURRY | SILK ROAD RECIPES
From silkroadrecipes.com
PINEAPPLE FRIED RICE | FEASTING AT HOME
From feastingathome.com
3 STEP THAI GREEN CURRY — BLUE DRAGON
From bluedragon.ca
PAD THAI - ONCE UPON A CHEF
From onceuponachef.com
THAI COCONUT CURRY SHRIMP RECIPE | FOODIECRUSH.COM
From foodiecrush.com
THAI GREEN CURRY SHRIMP WITH VEGETABLES RECIPES - YUMMLY
From yummly.com
THAI RED CURRY - PLANT BASED SCHOOL
From theplantbasedschool.com
17 BEST THAI SHRIMP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
GREEN CURRY SHRIMP AND VEGETABLES | THAI KITCHEN
From mccormick.com
10 BEST THAI SHRIMP AND VEGETABLE STIR FRY RECIPES | YUMMLY
From yummly.com
THAI SHRIMP SOUP RECIPE: HOW TO MAKE IT
13 BEST RECIPES WITH RED THAI CURRY PASTE - INSANELY GOOD
From insanelygoodrecipes.com
SPICE I AM HOME STYLE THAI RECIPES BY SUJET SAENKHAM
From festival.raindance.org
WHAT TO SERVE WITH THAI CURRY – 60 TASTY SIDE DISHES
From pantryandlarder.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 »
#curries #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #seafood #vegetables #asian #thai #diabetic #fall #winter #shrimp #dietary #spicy #seasonal #mushrooms #shellfish #squash #taste-mood #presentation #served-hot
You'll also love