THAI COCONUT CURRY WITH SHRIMP
This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.
Provided by ash77
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g
THAI CURRY WITH SHRIMP & COCONUT
Thai and Vietnamese restaurants serve curried shrimp. I enjoy it so much that I decided to try my hand at making it at home. What a success! Everyone who tried my version asks for the recipe. -Ninette Holbrook, Orlando, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.
Nutrition Facts : Calories 731 calories, Fat 49g fat (21g saturated fat), Cholesterol 138mg cholesterol, Sodium 1399mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 6g fiber), Protein 32g protein.
THAI COCONUT RED CURRY WITH SHRIMP
Some years ago my friend's son took us to dinner in Wrigglyville (Chicago) to a place called Joy Noodles. I had the best red curry there I have ever had. It took awhile but I duplicated the recipe. I got a start by finding maybe 12 recipes online and finding the common ingredients. This is most excellent, and my own recipe.
Provided by Charlotte Carlile
Categories Fish
Time 40m
Number Of Ingredients 12
Steps:
- 1. Heat oil in a wok or a large frying pan. Add the garlic and saute'. Add the curry, ginger and the thicker cream from the top of the coconut milk and whisk a bit. Add the rest of the coconut milk, all the rest of the ingredients EXCEPT THE SHRIMP. Whisk again.
- 2. Bring to a slow boil and simmer for 7 minutes, stirring every now and then. Add the shrimp and simmer until shrimp begins to curl and turn pink. Shrimp will get tough if cooked too long...
- 3. Serve over hot Jasamine rice and garnish with green onion.
THAI COCONUT CURRY SOUP WITH SHRIMP
I created this recipe by pulling together a couple different soup ideas. This October, I brought this to a soup party, and it was a huge success - everyone loved it! It makes enough to fill a 6-quart slow cooker with a bit extra leftover.
Provided by DrBuzzetta
Categories < 60 Mins
Time 40m
Yield 6 Quarts
Number Of Ingredients 14
Steps:
- Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
- In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
- Add salt and pepper to taste and continue to saute.
- Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
- Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
- Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
- Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
- Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
- Can be garnished with cilantro if you like.
Nutrition Facts : Calories 1095.4, Fat 60.4, SaturatedFat 48.8, Cholesterol 195.6, Sodium 1437.9, Carbohydrate 110.3, Fiber 7.6, Sugar 40.3, Protein 36
THAI COCONUT SHRIMP CURRY WITH MANGO
Steps:
- In a large nonreactive skillet, heat the oil over medium heat. Add the chopped onion and mushrooms and cook, stirring often, until the onion is tender and the mushrooms are beginning to brown, about 6 minutes. Add the garlic and bell pepper strips and cook until the garlic is fragrant, about 45 seconds. Stir in the coconut milk, chicken broth, red curry paste, fish sauce and brown sugar; bring to a simmer and cook for about 5 minutes. Stir the shrimp into the coconut sauce and simmer for 2 to 3 minutes, turning the shrimp over if they are cooking unevenly. Stir in the mango, scallions, cilantro and basil and serve over hot rice.
LOW-FAT THAI COCONUT CURRY SHRIMP
I found this recipe back in 2005 on a Canadian website called Just Add Milk (which doesn't seem to exist anymore). I've skipped the sake or sherry every time and it still turns out amazing.
Provided by ScrappieDoo
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Toss shrimp gently with soy sauce. Cover and refrigerate until ready to cook. Mix cornstarch with an equal amount of cold water and set aside.
- Combine sauce ingredients and set aside.
- Lightly spray a large non-stick skillet with cooking spray and preheat over medium-high for 2 minutes. Add shrimp, garlic and ginger and stir-fry until shrimp turn bright pink, about 2 minutes. Transfer shrimp to a large plate or platter.
- Reduce heat to medium and saute pepper and onion until onions begin to separate and pepper brightens, about 2 minutes.
- Increase heat to medium-high and return shrimp to pan. Stirring, add sauce to shrimp and bring to low boil. Stirring constantly, add cornstarch/water mixture. After sauce has thickened, about 60 seconds; reduce heat to low. Taste and adjust seasonings if necessary; remove from heat and serve over rice.
THAI COCONUT CURRY SHRIMP
One of our favorite fast and easy shrimp dinners - serve with Asian noodles. I found this in Cooking Light Magazine - posting so that I can determine the nutrition amounts.
Provided by DebS 2
Categories Asian
Time 20m
Yield 2 Cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil and saute onions over medium high heat.
- Add curry paste and saute 1 minute.
- Stir in sugar, saute 15 seconds.
- Add shrimp, saute 3 minutes (or until done).
- Stir in coconut milk and fish sauce and heat through.
- Remove from heat and stir in green onions and basil.
Nutrition Facts : Calories 171.2, Fat 4, SaturatedFat 0.4, Cholesterol 214.3, Sodium 1437, Carbohydrate 8.6, Fiber 1, Sugar 4.3, Protein 24.2
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