COCONUT SHRIMP CURRY RECIPE RECIPES

Name: Indian Shrimp Curry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tablespoonu00A0 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

INDIAN SHRIMP CURRY RECIPE (20 MINUTE) - SKINNYTASTE

Indian Shrimp Curry Recipe (20 Minute) - Skinnytaste 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

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 15

Ingredients

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, CarbohydrateContent 10.9 g, ProteinContent 28 g, FatContent 7.9 g, SaturatedFatContent 3 g, CholesterolContent 239 mg, SodiumContent 846 mg, FiberContent 1.9 g, SugarContent 5.1 g

COCONUT CURRY THAI CHICKEN RECIPE | FOOD NETWORK

Coconut Curry Thai Chicken Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

1(13.5-ounce) can light coconut milk
1 tablespoon Thai curry paste
2 tablespoons curry powder
2 teaspoons minced fresh ginger
3 cloves garlic, minced
Dash cayenne pepper
Kosher salt and freshly ground black pepper
8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
Olive oil cooking spray
1 vidalia onion, chopped
1 pound boneless skinless chicken breast, fat removed, cut into small pieces
Kosher salt and freshly ground black pepper
2 tablespoons curry powder
2 tablespoons peanut butter
1 cup thinly sliced roasted red peppers
1 cup thinly sliced water chestnuts
1 cup scallions, white and green parts, thinly sliced
Chopped fresh mint and cilantro leaves, for garnish
Lime wedges, for serving

Steps:

For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.
For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.
Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.
Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.
Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.
SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily)
Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs.
Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce.
Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation.
NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!!

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