Best Shrimp Curry With Chayote Recipes

THAI SHRIMP CURRY

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.

SHRIMP AND CHAYOTE IN A COCONUT-TAMARIND SAUCE

Steps:

• Put the coriander seeds and peppercorns into a small, cast-iron frying pan and set over medium heat. Stir the spices until they emit a roasted aroma and turn half a shade darker. Empty into a clean coffee-grinder or other spice grinder and grind as finely as possible. Put in a bowl. Add all the remaining ingredients for the sauce and mix well with a small whisk.
• Just before eating, put the oil in a large, preferably non-stick saute pan and set over medium-high heat. When very hot, put in the mustard seeds. As soon as the seeds begin to pop (a matter of seconds), put in the shallots. Stir and fry for 30 seconds. Put in the garlic and ginger and continue to stir and fry for 30 seconds or until the shallots have browned a bit. Put in the shrimp and stir a few times. Add the chayote. Continue to stir and cook for a minute. Sprinkle lightly with a little salt, pepper and cayenne. Stir to mix. Add the coconut milk mixture and turn the heat down to medium low. Stir and allow the shrimp and chayote to cook through gently. As soon as the shrimp are opaque, stir in the basil and serve.

SHRIMP CURRY

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato, coconut milk, and cook, stirring, until the oil separates from the sauce and there is a distinctive frying sound as the sauce begin to "refry", about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, uncovered, stirring occasionally, until the liquid has thickened, about 6 minutes. Add shrimp, cover, and bring to a simmer and cook until just cooked through, about 5 minutes. Stir in the coriander and lime juice. Transfer to a serving bowl and serve with rice.

SHRIMP CURRY WITH CHAYOTE

Steps:

• 1. Heat the oil in a large nonstick saucepan over medium-high heat, and add the mustard seeds they should splatter upon contact with the hot oil, so cover the pan until the splattering subsides.2. Quickly add the chayote, turmeric, salt, and 1/2 cup water, cover the skillet, and cook, stirring as needed, until the chayote is tender but not mushy, 7 to 10 minutes.3. Add the shrimp, curry leaves, cayenne pepper, and asafoetida and cook, stirring, until the shrimp are pink and opaque, about 7 minutes. Press some of the chayote along the sides of the pan. For a saucier dish, add the remaining water and simmer about 2 minutes. Transfer to a serving dish, mix in the cilantro, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP CURRY

Steps:

• In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

SHRIMP IN YELLOW CURRY

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.

INDIAN SHRIMP CURRY

Steps:

• Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about 5 minutes. Remove the skillet from the heat and allow it to cool slightly, about 2 minutes. Add the garlic, ginger, cumin, turmeric, paprika, and ground chile (see Note) to the onion and stir over low heat. Pour the tomatoes and coconut milk into the skillet; season with salt.
• Cook the mixture at a simmer, stirring occasionally, about 10 minutes. Stir the shrimp, fresh cilantro, and dried cilantro into the sauce mixture; cook another 1 minute before serving.

AUTHENTIC AND EASY SHRIMP CURRY

Steps:

• Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
• Season with salt and turmeric, then mix in the tomato, chile powder, shrimp and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until shrimp are opaque. Taste and adjust salt and chile powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh cilantro and serve with flat bread or rice.