Shrimp Curry With Coconut Milk Recipes

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SHRIMP CURRY WITH COCONUT MILK



Shrimp Curry with Coconut Milk image

Provided by Andrew Zimmern

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 cup basmati rice
Kosher salt
Two 1-inch pieces ginger
3 ounces mushrooms
1 medium onion
1/2 serrano chile, plus more if desired
3 large cloves garlic
2 medium carrots
3 tablespoons peanut oil
3 tablespoons Madras curry powder
1/2 cup shellfish broth
One 14-ounce can coconut milk
2 pounds wild-caught shrimp, peeled and deveined (20 to 24 shrimp)
1 bunch cilantro
1 bunch Thai basil
2 tablespoons fish sauce
1 tablespoon fresh lime juice, plus 1 lime, cut in wedges

Steps:

  • Combine the rice with 2 cups water in a medium saucepan over medium heat (or follow the ratio and cooking instructions on your rice package). Season with salt and add one of the pieces of ginger. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, then remove from the heat and let rest.
  • Meanwhile, slice the mushrooms to yield 1 cup. Chop the onion. Mince the garlic to yield 1 tablespoon. Peel and grate the remaining piece of ginger to yield 1 tablespoon. Slice the carrots crosswise. Reserve.
  • Preheat a large skillet over medium-high heat. Add the oil and swirl to coat. Add the mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Push the mushrooms to the edges of the skillet and add the onions. Season the onions with salt to draw out some of their moisture and cook, stirring. When the onions start to turn golden, add the chile, garlic, ginger and carrots. Cook, stirring, for 1 minute, then add the curry powder. Stir to combine, then pour in the shellfish broth and simmer for 3 minutes.
  • Next, stir in the coconut milk and simmer until the curry starts to thicken and coats the back of a spoon, about 2 minutes. Add the shrimp to the skillet in a single layer. Reduce the heat to low and let simmer for 6 minutes. (The slower the shrimp cook, the more tender they will be.)
  • Meanwhile, remove enough of the cilantro and basil leaves from their stems to yield 1/2 cup each; discard the stems.
  • Flip the shrimp and cook until just cooked through, about 6 minutes. Add the fish sauce and lime juice and season with salt. Stir in the cilantro and basil leaves.
  • Place the rice in individual bowls, spoon the shrimp curry on top and serve with the lime wedges.

CREAMY COCONUT CURRY WITH SHRIMP



Creamy Coconut Curry with Shrimp image

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Provided by Lori Lyn

Categories     Seafood     Shellfish     Shrimp

Time 30m

Yield 4

Number Of Ingredients 11

1 tablespoon butter
1 pound large shrimp, peeled and deveined
1 cup chopped onion
1 cup chopped red bell pepper
3 tablespoons all-purpose flour
1 tablespoon curry powder
¼ teaspoon freshly ground black pepper
⅛ teaspoon salt, or more to taste
1 cup chicken broth
1 cup coconut milk
hot cooked rice

Steps:

  • Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.
  • Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.
  • Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 35.7 g, Cholesterol 181.7 mg, Fat 16.7 g, Fiber 3.1 g, Protein 23.7 g, SaturatedFat 12.9 g, Sodium 594.6 mg, Sugar 3.7 g

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 1 serving

Number Of Ingredients 10

1/2 pound extra-large shrimp, peeled and deveined
Salt and black pepper
1/2 cup vegetable oil
2 tablespoons curry powder
1/2 diced onion
2 cups coconut milk
1/2 cup mixed diced bell pepper (green, red and yellow)
1 clove garlic, finely chopped
1 tablespoon dry jerk seasoning
Cooked rice, for serving

Steps:

  • Lightly season the shrimp with salt and pepper to taste; refrigerate until ready to use.
  • Heat the oil in a medium sauté pan over medium heat. Using a small strainer, sift the curry powder into the hot oil and cook for about 2 minutes, stirring constantly. Add the onion and sauté until the onions are browned, about 2 minutes.
  • Stir in the coconut milk, bell pepper, garlic and jerk seasoning. Stir and cook for 1 minute. Add the shrimp. Cook, stirring occasionally, until the bell peppers are tender and the shrimp is cooked through, about 5 minutes. Serve over rice.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

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!

CURRIED SHRIMP WITH COCONUT MILK



Curried Shrimp with Coconut Milk image

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 14

2 tablespoons butter
1 1/2 pounds large raw shrimp, shelled and deveined
1 yellow onion, chopped
2 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoons Madras curry powder
2 cloves garlic, minced or pureed
3-inch piece of ginger, grated (2 tablespoons)
1 red pepper, cut into julienne
1 chayote squash (christophine), diced
One 13-ounce can coconut milk
1 bunch scallions, cut into 1-inch lengths
1/2 bunch fresh cilantro, leaves only
Juice of 1/2 lime, freshly squeezed

Steps:

  • Heat large skillet over medium heat, then add 1 tablespoon butter. When foam subsides, add shrimp and cook until they just turn pink. Remove from pan and reserve. Add remaining 1 tablespoon butter to pan. When it melts, add onions and stir; cook 5 minutes until softened. Sprinkle 1 teaspoon salt, 1/2 teaspoon pepper, curry powder, garlic and ginger over the onions, reduce heat to low, and cook gently 5 minutes until onions are softened and translucent. Add red pepper and chayote and cook 5 minutes. Add about 2/3 of the coconut milk and simmer, uncovered, 10 minutes to bring flavors together. Add shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut milk if desired for a soupier consistency. Serve over rice.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Guy Fieri

Time 20m

Yield 1 serving

Number Of Ingredients 9

1/2 cup vegetable oil
2 TBSP Curry powder
1/2 diced onions
2 cups coconut milk (canned)
1/2 cup mixed diced bell pepper (green, red, and yellow)
1/2lb. extra-large shrimp, peeled and deveined
1 clove
1 TBSP dry jerk seasoning
Salt and Pepper to taste

Steps:

  • Heat vegetable oil in a medium saute pan on medium heat. Lightly season shrimp with salt and pepper to taste; set aside in fridge until ready to use. Using a small strainer, sift curry powder into hot oil and cook for about 2 minutes on medium heat, stirring constantly. Add onions and sautee for 2 min or until onions are caramelized. Next add coconut milk, bell pepper, garlic, and dry jerk seasoning. Stir and cook for 1 minute. Add seasoned shrimp; stirring occasionally, cook for 5 minutes or until peppers are tender and shrimp is done. Serve over rice.

THAI COCONUT CURRY WITH SHRIMP



Thai Coconut Curry with Shrimp image

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

1 (14 ounce) can coconut milk
4 tablespoons green curry paste (such as Thai Kitchen®)
2 cups chicken broth
¼ cup chopped fresh Thai basil
¼ cup chopped fresh mint
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon red pepper flakes
1 ½ teaspoons dried basil
½ teaspoon curry powder
½ teaspoon minced fresh ginger
1 (8 ounce) can sliced bamboo shoots, drained
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tablespoon vegetable oil
½ pound uncooked medium shrimp, peeled and deveined
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

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

SHRIMP IN COCONUT CURRY



Shrimp In Coconut Curry image

Basmati rice makes an excellent complement to this spicy curry dish. You can flavor the rice by adding a bay leaf, a cinnamon stick, and cardamom pods to the pot.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 9

2 tablespoons oil
1 small onion, finely diced (about 3/4 cup)
1 tablespoon minced garlic (2 small cloves)
2 tablespoons minced ginger (1-inch piece)
1 can (13 1/2 ounces) coconut milk
20 large shrimp (about 1 pound), peeled and deveined, tails intact
1/2 small green chile pepper, such as serrano or jalepeno, thinly sliced into rings, seeds removed
Coarse salt and freshly ground pepper, to taste
12 fresh cilantro leaves

Steps:

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, garlic, and ginger, and saute until translucent.
  • Add coconut milk, and simmer until reduced by half, 3 to 4 minutes. Add shrimp and chile pepper, and simmer, stirring occasionally, until shrimp is fully cooked, about 4 minutes. Season with salt and pepper to taste. Garnish with cilantro leaves.

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