Best Shrimp And Corn Curry Recipes

SHRIMP AND CORN CURRY

Shrimp and Corn Curry image

Provided by Barbara Kafka

Categories dinner, easy, lunch, quick, salads and dressings, appetizer, main course, side dish

Time 40m

Yield 4 servings (5 cups)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil, preferably canola
3 tablespoons curry powder
1 medium onion, chopped
1 tablespoon black mustard seeds
1 1/2 pounds shrimp, peeled and de-veined
2 medium tomatoes, cored and chopped
2 cups cooked corn kernels (see Micro-Tips)
1 tablespoon peeled and grated fresh ginger
1 to 2 tablespoons fresh lemon juice
1/4 cup chopped cilantro
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste

Steps:

Place oil, curry, onion and mustard seeds in a 2 1/2-quart souffle dish with a tightly fitting lid. Cook, uncovered, at 100 percent power in a high-power oven for 4 minutes.
Stir in shrimp. Cook, covered, for 3 minutes.
Remove from oven. Stir in tomatoes, corn and ginger. Cook, covered, for 5 minutes.
Remove from oven. Stir in remaining ingredients.

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 11 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams, TransFat 0 grams

RED CURRY SHRIMP AND CORN CHOWDER

Red Curry Shrimp and Corn Chowder image

Make and share this Red Curry Shrimp and Corn Chowder recipe from Food.com.

Provided by Busters friend

Categories Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 tablespoon fish sauce
3 stalks celery, chopped
2 tablespoons sugar
3 carrots, peeled and chopped
10 ounces frozen corn
1 leek, washed and chopped
13 1/2 ounces coconut milk
3 potatoes, small cleaned and diced
1/4 cup fresh cilantro, chopped
2 tablespoons red curry paste
1 lb shrimp, small (peeled and deveined)
42 ounces chicken broth

Steps:

Heat oil in 2 quart pot.
Add celery, carrots, leeks and potatoes. Cook over medium high heat 5 minutes, stirring constantly.
Add Red Curry Paste. Cook 1 more minute while continuing to stir.
Add chicken broth, Fish Sauce, sugar and corn. Bring to a boil.
Once boil starts, reduce heat to medium low. Simmer with lid on until potatoes are tender, about 25 minutes, stirring occasionally.
Stir in Coconut Milk, cilantro and shrimp. Cook 2-3 more minutes or until shrimp are cooked through.
Serve hot.

Nutrition Facts : Calories 441.8, Fat 19, SaturatedFat 11.7, Cholesterol 147.2, Sodium 1150, Carbohydrate 44.8, Fiber 6.4, Sugar 12.2, Protein 26.2