Best Coconut Curry Shrimp With Basmati Rice Recipes

COCONUT CURRY SHRIMP WITH BASMATI RICE

Steps:

• Bring the 3 cups water to a boil and add the rice.
• Stir, return to a boil and cover, reducing heat to medium low-you want it simmering.
• In a food processor or blender puree the onion, red pepper, ginger, garlic, lime zest, and pepper flakes.
• Pulse a few times, scrape down and add the ground almonds, coriander, paprika and tumeric.
• Blend into a paste.
• In a large skillet toast the mustard seeds over medium high heat.
• Skake the pan to prevent burning.
• Remove from pan and pour into a bowl to cool, set aside.
• Reduce heat to medium and add the oil.
• Swirl a few times and add the paste, cooking for 10-12 minutes.
• You want it a deep orange color and clumping together.
• Add the mustard seeds, 1 cup of water and the salt.
• Bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Strain through a fine sieve into a bowl, pressing with a spatula to extract the liquid.
• Rinse and dry skillet and return liquid to it.
• Gently whisk in the coconut milk and lime juice until well blended.
• Bring to a boil, reduce heat to a simmer and add the shrimp, stirring gently until shrimp turn pink, about 3-4 minutes.
• Pour over cooked rice.

RED COCONUT CURRY WITH SHRIMP

Steps:

• Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
• Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
• Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
• Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

COCONUT ~ CURRIED ~ SHRIMP OVER BASMATI RICE

Steps:

• 1. In a large skillet,( I used my 9 inch iron skillet ) melt 1 tablespoon of butter, over medium heat. Once hot, add the shrimp. Cook just for 2 - 3 minutes, turning once and until pink. Don't overcook...they won't take long. Remove from pan, and set aside.
• 2. In the same skillet, melt remaining butter and add the onion, peppers and garlic. Cook until tender crisp.
• 3. Ina small dish, add the flour, curry, salt and pepper. Stir together and whisk into the vegetables. Stir constantly and cook for 1 minutes.
• 4. Whisk in the coconut milk, heavy cream and chicken broth. Bring to a boil and cook until thickened. Taste and adjust seasoning if need be.
• 5. Once thick, add the shrimp back to the pan and cook only long enough to heat the shrimp through.
• 6. To serve, make a bed of rice on a plate or bowl and ladle out broth and top with shrimp. Enjoy! It's delicious!

COCONUT CURRY SHRIMP

Steps:

• In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.