Best Shrimp Curry With Lentils And Coconut Rice Recipes

Shrimp Curry Rice image

Provided by Food Network

Time 55m

Yield 10 servings

Number Of Ingredients 14

2 cups jasmine rice, rinsed
4 cups water
1 cup coconut milk
2 tablespoons butter
2 tablespoons curry powder
1 pound (21 to 25 count per pound) cooked tiger shrimp, peeled and deveined
2 Thai chiles, minced
1/2 cup chopped greens onions
1 cup medium diced plum tomatoes
1 cup medium diced pineapple
1/2 cup roughly chopped cilantro leaves
1/2 cup medium diced papaya
1/2 teaspoon ground allspice
Salt and freshly cracked black pepper

Steps:

Place clean rice, water, coconut milk, butter, and curry powder in a saucepot.* Bring to a simmer, cover and cook rice, for about 15 minutes, then remove from the heat and allow to steam, covered, for 5 minutes.
Uncover and add cooked shrimp, chiles, onions, tomatoes, pineapple, cilantro, papaya, and allspice. Season with salt and freshly cracked black pepper, to taste. Gently fold all together. Allow all the ingredients to set and marry for 3 to 5 minutes before serving.

Coconut Curry Lentil Soup with Spicy Shrimp Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 24

Steps:

Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and extra-virgin olive oil. Rinse green and red lentils, set aside. Toast turmeric, cumin, curry powder and ginger in small saute pan over low heat. In a large saute pan, saute onions and carrots in 2 tablespoons of butter until onion is slightly translucent, then add garlic. Cook for 2 minutes. Deglaze the pan with 1 cup. chicken stock. Add toasted spices, coconut milk, curry paste, tomato paste, lentils and simmer over low heat for 15 to 20 minutes. Heat a grill pan to medium high heat, cook shrimp 3 minutes each side. Spoon soup into bowls, place 3 shrimp tail up in the middle of each bowl, garnish with scallions.