THAI YELLOW CURRY SHRIMP
Thai Yellow Curry Shrimp is healthy comfort food. It is bursting with flavor, loaded with shrimp and vegetables, plus quick and easy to make.
Provided by Renee
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
- Add garlic and curry powder, stir, and cook for 2 minutes.
- Whisk in coconut milk, fish sauce, and brown sugar. Bring to a low boil and cook for 5 minutes.
- Add shrimp and vegetables. Stir and cook until shrimp are just cooked through and vegetables are crisp-tender, about 3 minutes.
- Serve over rice or quinoa.
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 YELLOW CURRY
Thai Shrimp Yellow Curry is packed with shrimp and vegetables, in a creamy coconut sweet and spicy yellow curry sauce.
Provided by Laura Nockett
Categories Curry
Time 30m
Number Of Ingredients 16
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 (GANG LUENG GOONG)
My husband loves this dish, and it's such a snap to make that he can make it himself. I have only lately become fond of Thai food, and yellow curry is my favorite, but I couldn't find many recipes for the same here. I found this on a Thai recipe site. It has a bright, sunny color and a lovely flavor...though I keep it a bit timid, but you can add some more chilies for more heat.
Provided by eatrealfood
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan.
- Brown onion and then and ginger and garlic.
- Add curry paste, and mix well. It might be a bit globular, but don't worry - it will mix in nicely once you add the liquid next.
- Add coconut milk and mix well. You can add about 1/3cup water if it is too thick.
- Add carrot and potatoes and bring to a boil. Leave the pot uncovered so that the water previously added will evaporate and you will get a nice thick gravy.
- When the carrots and potato are just about cooked, add shrimp, bell pepper, fish sauce, sugar, chili peppers and curry powder.
- Simmer for 5 minutes until shrimp turn pink. Do not overcook at this stage as shrimp will turn rubbery.
- Top with chopped spring onions just before serving.
- (Note: Taste the curry and adjust seasonings as necessary at this time. Depending on the brand of curry powder you use, you may need to adjust the amount of sugar. I have found some bitter notes in certain brands, and increasing the sugar adjusts that. You can also add some red pepper flakes if you need more heat, or even at more of the yellow curry paste at the last step).
Nutrition Facts : Calories 214.1, Fat 4.5, SaturatedFat 0.6, Cholesterol 71.6, Sodium 708, Carbohydrate 33.3, Fiber 5, Sugar 8.8, Protein 11.7
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.
YELLOW CURRY SHRIMP
You can keep this simple by just cooking the curry paste and shrimp or green beans paired with the shrimp work nice as well.
Provided by cervantesbrandi
Categories Curries
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 330.5, Fat 13.8, SaturatedFat 7.7, Cholesterol 203.1, Sodium 257.6, Carbohydrate 25, Fiber 1.9, Sugar 2.9, Protein 25.7
THAI COCONUT CURRY WITH SHRIMP
This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.
Provided by ash77
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g
THAI SHRIMP CURRY WITH A KICK
Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!
Provided by Kim's Cooking Now
Categories Trusted Brands: Recipes and Tips Hunt's
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- Sprinkle shrimp with salt and cayenne pepper.
- Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
- Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
- Serve with a lime wedge and garnish with cilantro, if desired.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 14.4 g, Cholesterol 192.8 mg, Fat 29.2 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 19.8 g, Sodium 1221.2 mg, Sugar 6 g
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