Thai Shrimp And Vegetable Curry Recipes

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THAI SHRIMP CURRY



Thai Shrimp Curry image

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

1 tablespoon vegetable oil ((or peanut oil or olive oil))
1/2 cup chopped onion (about 1 small onion)
2 garlic cloves, minced
2 tablespoons Thai green curry paste ((or 3 tablespoons if you like it really hot))
14 ounces full-fat coconut milk, unsweetened ((1 can))
1/4 cup water
1 teaspoon white or brown sugar (or more to taste)
1 tablespoon lime zest (from 2 limes) (or 3-4 kaffir lime leaves )
1 tablespoon fish sauce (optional)
1 1/2 pounds (0.68 kilograms) large or medium raw shrimp, peeled and deveined (Shortcut: buy peeled and deveined shrimp)
Garnish: 1/4 cup (4 grams) chopped fresh cilantro (or parsley), Thai basil and/or lime wedges.
1 cup red peppers, thinly sliced ((1-2 peppers))
1 carrot, grated or cut into matchsticks ((about 1/2 cup/45 grams))
2 cups enoki mushrooms ((bottom 2 inches cut off))
3 cups fresh baby spinach, roughly chopped
2 green onions, chopped

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



Thai Shrimp Curry image

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

1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
⅓ cup thinly sliced scallions, white and green parts, from 4-5 scallions
2 cloves garlic, minced
2½ tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
¼ cup water
2 tablespoons fish sauce
1 tablespoon dark or light brown sugar
2 pounds large, extra large (26-30 per lb) or jumbo (21-25 per lb) shrimp, peeled and deveined (see note), thawed if frozen
Juice of 1 lime (about 2 tablespoons), plus more lime wedges for serving
¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)

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



Thai Shrimp Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 8-ounce package rice noodles
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
3 cloves garlic, minced
4 scallions, chopped
Kosher salt
2 tablespoons Thai red curry paste
1 14-ounce can Thai unsweetened coconut milk
2 teaspoons fish sauce
1 tablespoon sugar
1 12-ounce bag frozen stir-fry vegetables
1 pound peeled and deveined large shrimp
Fresh cilantro and lime wedges, for serving

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



Shrimp in Yellow Curry image

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

2 tablespoons peanut or vegetable oil
1 cup minced onion
1 tablespoon minced garlic
1 tablespoon minced galangal or ginger
1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
1 tablespoon curry powder, or to taste
1 cup fresh or canned coconut milk
1 1/2 to 2 pounds medium-to-large shrimp, peeled
Salt and freshly ground black pepper
2 tablespoons nam pla (fish sauce), or to taste
1/4 cup minced cilantro or mint leaves

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



Thai Shrimp and Vegetable Curry image

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

1 tablespoon peanut oil
1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
2 garlic cloves, chopped (2 to 3)
1 medium zucchini, roll cut
8 ounces button mushrooms (halved or quartered)
1 bell pepper, chopped
1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
14 ounces light coconut milk
1 tablespoon red curry paste (amount to taste, 1 to 3)
3 -4 substitute some lime zest or 3 -4 lemongrass
2 teaspoons Splenda granular (or to taste)
2 tablespoons fish sauce (nam pla)
1 lb large shrimp, peeled and deveined
2/3 cup chopped fresh basil leaf (preferably Thai basil)

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



Shrimp and Vegetable Yellow Curry image

Provided by Giada De Laurentiis

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 13.5-ounce cans coconut milk (about 3 1/4 cups)
1/4 cup yellow curry paste (such as Mae Ploy)
1 cup low-sodium chicken broth or clam juice
1 medium carrot, sliced into 1/4-inch-thick rounds
1 small red bell pepper, chopped into 1/4-inch pieces
1 small onion, chopped
1 15-ounce can baby corn, drained and rinsed, cut into pieces
5 sprigs Thai basil, with stems (or regular basil)
1 Thai chile (such as prik kee noo) or serrano chile, stemmed and thinly sliced
3 kaffir lime leaves (or the zest of 1 lime)
1 1/2 tablespoons fish sauce
4 cups canola oil or safflower oil
8 ounces fresh thin rice noodles
1 pound medium shrimp, peeled and deveined
4 ounces snap peas, halved
1/4 cup chopped fresh cilantro leaves
1/4 cup lightly salted peanuts, chopped

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



Red Curry Shrimp and Vegetables image

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

1 can (13.66 oz) Coconut Milk
2 tbsps Red Curry Paste
1 tbsp brown sugar
1 pound large shrimp peeled and deveined
1 cup assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper
1/4 cup fresh Thai basil (optional)
1 tbsps Premium Fish Sauce
Fresh red chiles, thinly sliced (optional)

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



Vegan Thai Curry Vegetables image

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

One 13 1/2-ounce can coconut milk (do not shake can)
1/2 cup vegetable stock
4 teaspoons soy sauce or tamari soy sauce
4 teaspoons palm sugar or brown sugar
6 tablespoons Thai green curry paste, like Thai Taste, Maesri, and Thai Kitchen, none of which have shrimp or fish paste
1/2 cup diced (1/2 inch) onion
2/3 cup diced (1/2 inch) red bell pepper
2/3 cup diced (1/2 inch) zucchini or other summer squash
2/3 cup diced (1/2 inch) peeled sweet potato
2/3 cup sliced bamboo shoots, rinsed and drained
1 cup green beans, trimmed and cut into 1 1/2 inch lengths
2/3 cup diced (1/2 inch) Asian eggplant
1 lime
8 large basil leaves, cut into thin chiffonade

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

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