Best Shrimp With Coconut Curry Tomato Sauce Recipes

SHRIMP WITH COCONUT-CURRY TOMATO SAUCE RECIPE

Steps:

• In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering
• Add the onion, garlic, jalapeño and ginger and cook over moderately high heat, stirring, until softened, about 5 minutes
• Add the curry powder and cook until fragrant
• Add the tomatoes and their juices, the coconut milk and sugar, season with salt and pepper and bring to a boil
• Simmer over moderate heat, stirring occasionally, until slightly thickened, 15 minutes
• In a large skillet, heat the remaining 1 tablespoon of peanut oil until almost smoking
• Add the shrimp in a single layer and cook over moderately high heat, turning once, until lightly browned but not cooked through, about 2 minutes
• Add the coconut-curry sauce to the skillet and simmer until it is thickened and the shrimp are just cooked through, 3 to 4 minutes
• Stir in the cilantro and serve
• Serve With: Steamed white or brown rice and lime wedges
• Serve With: Steamed white or brown rice and lime wedges

COCONUT SHRIMP CURRY

Steps:

• In a stainless steel skillet (see Note 1), heat the coconut oil, saute the onion, and ginger until soft and the onion is translucent (2 minutes). Add the garlic, and cook for 30 seconds.
• Add the spices, and cook for 30 seconds.
• Add the tomato sauce followed by the coconut milk and bring to a gentle simmer then cook for a couple of minutes until you get a smooth homogenous sauce.
• To the sauce, add the brown sugar and season with salt and pepper.
• Drop the shrimp in the curry sauce, and cook for 2-3 minutes then remove from heat as soon as the shrimp is no longer opaque (be careful not to overcook it). Shrimp is easy to overcook so keep an eye on it before it curls too much.
• Garnish with chopped fresh cilantro leaves, and a squeeze of fresh lime juice. Serve over warm white rice and naan bread.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

COCONUT CURRY SHRIMP

Steps:

• Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
• Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
• Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!