Shrimp With Coconut Curry Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHRIMP WITH COCONUT-CURRY TOMATO SAUCE



Shrimp with Coconut-Curry Tomato Sauce image

Recipe By: Grace Parisi

Categories     shrimp     with     sauce     coconut-curry     tomato

Time 30m

Yield 4

Number Of Ingredients 12

3 tbsp. peanut or canola oil
1 medium onion
1 garlic clove
1 jalapeño
1/2 tbsp. minced fresh ginger
1 1/2 tbsp. mild curry powder
One 28-ounce can Italian peeled tomatoes
One 14-ounce can unsweetened coconut milk
1 tsp. sugar
Salt and freshly ground pepper
1 1/4 lb. shelled and deveined large shrimp
1/4 c. very coarsely chopped cilantro

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.

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

This Coconut Shrimp Curry features delicious shrimp in a coconut curry that's perfect over cooked rice and ready in only 25 minutes! Super easy, made all in one pot and packs tons of flavor!

Provided by Joanna Cismaru

Categories     Dinner     Lunch     Main Course

Time 25m

Number Of Ingredients 18

1 pound extra-large shrimp (peeled and deveined)
¼ teaspoon salt
¼ teaspoon black pepper (freshly ground )
¼ teaspoon cayenne pepper
2 tablespoon lemon juice
1 tablespoon coconut oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
½ teaspoon black pepper (freshly ground )
½ teaspoon salt (or to taste)
½ teaspoon turmeric
2 teaspoon ground coriander
1 teaspoon curry powder
14½ ounce diced tomatoes
13½ ounce coconut milk
2 tablespoon cilantro (for garnish (or parsley))
cooked rice for serving

Steps:

  • In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
  • While the shrimp is marinating, heat the oil in a medium size skillet. To it add the onion, and cook for 2 or 3 minutes until the onion softens and becomes translucent. Stir in the garlic, ginger, pepper, salt, coriander, turmeric and curry powder. Cook for another minute.
  • Add the diced tomatoes with juices and all, the coconut milk, stir and bring to a boil. Cook for about 5 minutes stirring occasionally. Add the shrimp with the accumulated juices from the marinade and cook for another 2 minutes or until the shrimp is pink and cooked through.
  • Serve over hot rice and garnish with cilantro or parsley.

Nutrition Facts : Calories 258 kcal, Carbohydrate 12 g, Protein 3 g, Fat 24 g, SaturatedFat 21 g, Sodium 598 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving, UnsaturatedFat 2 g

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!

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

SHRIMP WITH COCONUT-CURRY TOMATO SAUCE RECIPE



Shrimp with Coconut-Curry Tomato Sauce Recipe image

The shrimp are browned and simmered in a creamy coconut curry made with jalapenos and ginger for added spice. Serve it over rice for a filling dinner.

Provided by Zoe Ward

Categories     Curry

Time 30m

Yield 4

Number Of Ingredients 12

3 tbsp or canola peanut oil
1 medium onion
1 garlic clove
1 Jalapeno
½ tbsp minced fresh ginger
1½ tbsp mild curry powder
28 oz (1 can) Italian peeled tomatoes
14 oz (1 can) unsweetened coconut milk
1 tsp sugar
salt and freshly ground pepper
1¼ lbs shelled and deveined large shrimp
¼ cup very coarsely chopped cilantro

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

Nutrition Facts : Carbohydrate 18.31g, Cholesterol 178.60mg, Fat 33.55g, Fiber 4.63g, Protein 23.95g, SaturatedFat 20.98g, ServingSize 4.00, Sodium 1,134.64mg, Sugar 0.00, UnsaturatedFat 6.12g

GARLIC SHRIMP IN COCONUT MILK, TOMATOES AND CILANTRO



Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro image

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 11

1 1/4 lbs peeled and deviened jumbo shrimp (weight after peeled)
1 tsp olive oil
1 red bell pepper (diced)
4 scallions (thinly sliced, white and green parts separated)
1/2 cup chopped cilantro
4 cloves garlic (minced)
1/2 teaspoon kosher salt
1/2 tsp crushed red pepper flakes (or to taste)
14.5 oz can diced tomatoes
14 oz can light coconut milk
1/2 lime (squeezed)

Steps:

  • In a medium pot, heat oil on medium-low heat. Add red peppers and sauté until soft, about 4 minutes.
  • Add scallion whites, 1/4 cup cilantro, garlic and red pepper flakes, cook 1 minute.
  • Add tomatoes, coconut milk and 1/4 teaspoon salt, increase heat and bring to a boil, cover and simmer on low about 10 minutes to let the flavors blend and to thicken the sauce.
  • Add shrimp and cook 5 to 6 minutes, until opaque and cooked through.
  • Add lime juice.
  • To serve, divide equally among 4 bowls, about 1 1/4 cups then top with scallions and cilantro.

Nutrition Facts : ServingSize 1 -1/2 cups, Calories 267 kcal, Carbohydrate 9.5 g, Protein 30 g, Fat 10.5 g, SaturatedFat 6 g, Cholesterol 215 mg, Sodium 397 mg, Fiber 1.5 g, Sugar 3.5 g

INDIAN SHRIMP CURRY



Indian Shrimp Curry image

Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of the week!

Provided by Gina

Categories     Dinner

Time 15m

Number Of Ingredients 15

1 tablespoon canola oil (divided)
1 pound shrimp (peeled and deveined)
1/2 yellow onion (finely chopped)
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons ground turmeric
1 teaspoon curry powder
1 teaspoon paprika
1/2 teaspoon chili powder
2 cloves garlic (minced)
1 15 ounce can tomato sauce
3/4 cup lite canned coconut milk
1/2 teaspoon Kosher salt
cilantro and chili peppers for garnish

Steps:

  • Add 2 teaspoons of the canola oil on high heat in a large skillet.
  • Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
  • Add the remaining teaspoon of the canola oil to the skillet with the onions.
  • Cook the onions for 5 minutes on medium heat, stirring occasionally.
  • Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.
  • Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
  • Add in the coconut milk and shrimp to the pan and stir well.
  • Garnish with cilantro and chili peppers if desired.

Nutrition Facts : ServingSize 1 /4th recipe, Calories 224 kcal, Carbohydrate 10.9 g, Protein 28 g, Fat 7.9 g, SaturatedFat 3 g, Cholesterol 239 mg, Sodium 846 mg, Fiber 1.9 g, Sugar 5.1 g

COCONUT SHRIMP CURRY



Coconut Shrimp Curry image

One-pan coconut shrimp curry made with a creamy and aromatic coconut curry sauce made from scratch. This delicious dinner is so easy and ready in no time!

Provided by Diana

Categories     Main Course

Time 25m

Number Of Ingredients 19

2 tablespoons coconut oil
½ yellow onion (finely diced)
1 teaspoon ginger (grated)
1 teaspoon garlic (grated)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garam masala (optional, Note 2)
½ teaspoon chili powder
1 teaspoon ground turmeric
1 cup tomato sauce (or plain passata)
1 cup coconut milk (fresh or canned)
1 teaspoon brown sugar
Salt and pepper
1 pound shrimp (peeled and deveined, I used 31-35 count)
1 teaspoon lime juice
A few mint leaves and cilantro leaves (for garnish)
Lime wedges (for garnish)
Cooked jasmine or basmati rice
Naan bread

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.

Nutrition Facts : Calories 230 kcal, Carbohydrate 9 g, Protein 26 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 286 mg, Sodium 1237 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

More about "shrimp with coconut curry tomato sauce recipes"

SHRIMP WITH COCONUT-CURRY TOMATO SAUCE RECIPE - GRACE ...
shrimp-with-coconut-curry-tomato-sauce-recipe-grace image
2013-12-07 Step 1. In a medium saucepan, heat 2 tablespoons of the peanut oil until shimmering. Add the onion, garlic, jalapeño and ginger and cook over …
From foodandwine.com
4/5
Category Shellfish
Servings 4
Total Time 30 mins
  • 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.


CREAMY COCONUT SHRIMP WITH TOMATOES - SLENDER KITCHEN
creamy-coconut-shrimp-with-tomatoes-slender-kitchen image
2018-01-22 This Coconut Shrimp made with tomatoes, onions, garlic, ginger, fresh basil, tomatoes, and shrimp in a creamy coconut milk sauce is seriously …
From slenderkitchen.com
5/5 (6)
Total Time 30 mins
Category Dinner
Calories 297 per serving
  • Add the onion and cook for 3-4 minutes until it begins to soften. Add the garlic, ginger, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  • Add the tomatoes and cook until they soften and begin to release their liquid. Season with salt and pepper.


TOMATO-COCONUT SHRIMP CURRY - BITES FOR FOODIES
tomato-coconut-shrimp-curry-bites-for-foodies image
2016-06-02 This tomato-coconut shrimp curry is a quick and healthy rendition of traditional Indian curry. Simple enough to make for a weekday dinner yet …
From bitesforfoodies.com
Estimated Reading Time 3 mins


SHRIMP CURRY - RICARDO
shrimp-curry-ricardo image
2008-11-13 Add the garlic and ginger. Cook for 1 minute. Add the tomatoes, coconut milk, garam masala, chili pepper, if using, and salt. Simmer over low …
From ricardocuisine.com
5/5 (107)
Total Time 40 mins
Category Main Dishes
Calories 390 per serving


TOMATO COCONUT SHRIMP CURRY RECIPE - LOVE AND LEMONS
tomato-coconut-shrimp-curry-recipe-love-and-lemons image
2012-06-21 Add the garlic, ginger, and dry spices. Stir and cook until fragrant, about 30 seconds. Add the tomatoes and stir and cook for 1 minute. Add the …
From loveandlemons.com
5/5 (1)
Category Dairy Free, Dinner, Gluten Free
Servings 2
Estimated Reading Time 2 mins


INDIAN SHRIMP CURRY | DR. JILL CARNAHAN, MD
indian-shrimp-curry-dr-jill-carnahan-md image
2018-07-23 Indian Shrimp Curry made with coconut milk, tomato sauce and warm Indian spices is a quick 20 minute curry dish you can enjoy any day of …
From jillcarnahan.com
Cuisine Indian
Estimated Reading Time 2 mins
Category Main Courses


SHRIMPS WITH COCONUT & CURRY SAUCE - GOYA FOODS
shrimps-with-coconut-curry-sauce-goya-foods image
This recipe is a breeze to prepare and makes for a succulent main course. Combining sautéed shrimp with GOYA® Coconut Milk and GOYA® Tomato …
From goya.com
4.8/5 (9)
Total Time 35 mins
Servings 4


10 BEST SHRIMP COCONUT MILK SAUCE RECIPES | YUMMLY
10-best-shrimp-coconut-milk-sauce-recipes-yummly image
Creamy Pesto Sauce with Coconut Milk The Rising Spoon. pesto, butter, crushed red pepper flakes, sea salt, full fat coconut milk and 2 more.
From yummly.com


SHRIMP WITH COCONUT-CURRY TOMATO SAUCE RECIPE | MYRECIPES
2004-06-10 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 …
From myrecipes.com
Servings 4
  • 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.


THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES
2020-06-16 Cook stirring occasionally until fragrant, about 20 seconds. Add crushed tomatoes (or Passata), chili powder, salt, sugar and coconut milk/cream. Let simmer until slightly …
From cafedelites.com
5/5 (22)
Total Time 22 mins
Category Dinner
Calories 465 per serving
  • For shrimp, combine spices in a bowl. Toss shrimp with the spices and 1 tablespoon of oil. Set aside.
  • Heat remaining oil and butter in a large pan or skillet over medium-high heat. Fry onion until soft (about 3 minutes), scraping up any browned bits left over from the shrimp on the bottom of the pan.


SHRIMP IN TOMATO SAUCE (THAI INSPIRED) - EVERYDAY HEALTHY ...
2020-07-05 Step-by-step recipe instructions. 1 .Start by cooking the shrimp . In a large non-stick pan heat up 1 tablespoon of the coconut oil, add the shrimp, season and stir fry over a …
From everydayhealthyrecipes.com
Reviews 2
Category Dinner
Cuisine Gluten Free, Low Fat
Total Time 24 mins
  • Start by cooking the shrimp. In a large non-stick pan heat up 1 tablespoon of the coconut oil, add the shrimp, season and stir fry over a fairly high heat for 3-5 minutes (depending on the size of your shrimp) until pink. Transfer the shrimp into a bowl.
  • To the pan add the remaining oil, heat up then add the chopped shallots, garlic and chilli pepper. Cook for 3 minutes over a medium/low heat until softened stirring often.Add the tomato and pepper and cook for 2 minutes stirring often.
  • Pour in the coconut milk, add the stock cube half and chopped thai basil, cover and bring to the boil then simmer for 8 minutes to let all the flavours blend together, stirring occasionally.
  • Stir in the shrimp (along with the juices) and heat the mixture up again briefly.Remove from the heat, scatter the lime zest, chopped scallions (spring onions) and drizzle a little lime juice over the dish. Serve immediately.


SPICY COCONUT CURRY SHRIMP (READY IN 20 MINUTES) - KITCHEN
2019-10-11 Step-1: Toss shrimp with coriander powder, cayenne pepper powder, turmeric powder and salt. Step-2: Sear both sides in vegetable oil and transfer to a bowl. Step-3: Saute …
From kitchenathoskins.com
4.3/5 (10)
Category Main Course
Cuisine Indian
Total Time 25 mins
  • Heat a large skillet with vegetable oil over medium-high heat. When hot, place shrimp in a single layer, cook for about 1 minute and turn over and cook for an additional 30 seconds. Remove shrimp (trying to drain most of the oil) into a bowl. The shrimp will be only half cooked at this point ( If you cook shrimp longer then it might get over cooked and get a little tough).
  • Now, add sliced onions, bell pepper and garlic. Saute for 2 to 3 minutes, and then add all group-3 ingredients (except Sriracha ) and 1/4 teaspoon plus 2 pinches salt.Stir well and let the curry begin to simmer. Add the shrimp (along with any accumulated juices), stir well and continue to cook for 2 minutes.


COCONUT CURRY TOMATO SAUCE RECIPE | RECIPES.NET
2021-02-19 Add the curry powder and cook for 1 minute until fragrant. Add the tomatoes and their juices, coconut milk, and sugar; bring to a boil. Season with salt and pepper and simmer over moderate heat, stirring occasionally, for 20 minutes until slightly thickened. Stir in the cilantro, then transfer to a bowl. Add to the desired dish and enjoy.
From recipes.net
Cuisine Asian
Category Dip, Sauce & Condiment
Servings 4
Total Time 30 mins


BEST COCONUT SHRIMP CURRY RECIPE-HOW TO MAKE COCONUT ...
2017-04-27 Wildly flavorful and easy homemade curry that'll have you ditch your take-out menu after 1 bite.
From clasofclas.suropanchi.com


SHRIMP WITH COCONUT CURRY TOMATO SAUCE RECIPE
Learn how to cook great Shrimp with coconut curry tomato sauce . Crecipe.com deliver fine selection of quality Shrimp with coconut curry tomato sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Shrimp with coconut curry tomato sauce recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


SHRIMP WITH COCONUT-CURRY TOMATO SAUCE RECIPE | RECIPE ...
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.com


TOMATO-COCONUT SHRIMP CURRY - CANADIAN LIVING
Stir in tomato sauce, coconut milk, sugar and salt; simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in shrimp and peas; simmer until shrimp is pink and opaque throughout, about 4 minutes. Sprinkle with cilantro. Nutritional facts per serving : about Fibre 6 g; Sodium 485 mg; Sugars 14 g; Protein 27 g; Calories 484.0; Total fat 32 g; Potassium 1144 …
From canadianliving.com


SHRIMP WITH COCONUT-CURRY TOMATO SAUCE | RECIPE | COCONUT ...
Jan 4, 2018 - Recipe By: Grace Parisi. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


Related Search