CURRY CHICKEN AND SHRIMP RECIPES

SHRIMP RED THAI CURRY RECIPE | ALLRECIPES

Shrimp Red Thai Curry Recipe | Allrecipes image

This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice.

Provided by MITCHNSTEVE

Categories Thai Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 (14 ounce) cans coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chili pepper, seeded and minced
24 large shrimp, peeled and deveined

Steps:

In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.

Nutrition Facts : Calories 441.7 calories, CarbohydrateContent 8.3 g, CholesterolContent 63.8 mg, FatContent 46.8 g, FiberContent 2.4 g, ProteinContent 15.5 g, SaturatedFatContent 37.5 g, SodiumContent 506.2 mg, SugarContent 0.7 g

IRRESISTIBLE CHICKEN CURRY - INSPIRED TASTE

Irresistible Chicken Curry - Inspired Taste image

This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.

Provided by Adam and Joanne Gallagher

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield Makes 4 servings

Number Of Ingredients 17

Ingredients

1 to 1/2 pounds boneless, skinless chicken thighs or breast
1 1/2 teaspoons fine sea salt
1 teaspoon ground cumin
3/4 teaspoons ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper, optional for heat, add an extra 1/4 teaspoon for medium-spicy
6 medium cloves garlic, peeled
A 1-inch cube of fresh ginger, peeled
1 medium onion, roughly chopped
1 1/2 cups water
3 tablespoons vegetable oil or use ghee
2 tablespoons tomato paste
4 tablespoons full-fat plain unsweetened yogurt
1 teaspoon Garam Masala, see notes
3 tablespoons heavy cream
Handful cilantro leaves, chopped, optional for serving

Steps:

Cut the chicken into 1-inch pieces, and then add to a bowl. If you’d like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.

Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, FatContent 19.2g, SaturatedFatContent 11.6g, CholesterolContent 141.8mg, SodiumContent 1022.8mg, CarbohydrateContent 7.8g, FiberContent 1.2g, SugarContent 3.2g, ProteinContent 30.8g

More about "curry chicken and shrimp recipes"

EASY CHICKEN CURRY RECIPE - NYT COOKING

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.
From cooking.nytimes.com
Reviews 4
Total Time 30 minutes
Cuisine indian
Calories 423 per serving

Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

See details

CURRY SHRIMP RECIPE: HOW TO MAKE IT - TASTE OF HOME

I created this Indian-style shrimp when we were entertaining some friends, one of our favorite things to do. It works on the stovetop or the grill. —Shana Conradt, Appleton, Wisconsin
From tasteofhome.com
Reviews 4.2
Total Time 15 minutes
Category Dinner
Cuisine Asia, Indian
Calories 147 calories per serving

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 1-2 minutes or until tender. Add shrimp; cook and stir 2 minutes. Add garlic and curry powder; cook and stir 30-60 seconds longer or until shrimp turn pink., Remove from heat. Stir in remaining ingredients. If desired, serve with rice.

See details

COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY) RECIPE ...

An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free.

Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!!

Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.

So, let's make some Thai Coconut Curry Shrimp for dinner tonight!

(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)

Shrimp Red Curry with rice

This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!

Creamy Thai Shrimp Curry Recipe

CHOOSE YOUR FAVORITE THAI CURRY

These Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry.

Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.

Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)

Coconut Red Curry Shrimp and Veggies

Let me summarize why should you try this recipe tonight:

1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.
2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect.
3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).
4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.
5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.

Red Curry with Shrimp and Thai Basil

Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)

<ins class="adsbygoogle" style="display:block; text-align:center;min-height: 250px;" data-ad-layout="in-article" data-ad-format="fluid" data-ad-client="ca-pub-6316610776672658" data-ad-slot="8107393682"></ins> <script> (adsbygoogle = window.adsbygoogle || []).push({}); </script>

Wish you a wonderful start of the week.

-Savita

From chefdehome.com
Total Time 25 minutes
Cuisine Asian

Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.

See details

COCONUT CURRY SHRIMP RECIPE | CLAIRE ROBINSON | FOOD NETWORK

From foodnetwork.com
Reviews 4.4
Total Time 30 minutes

In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.

See details

MANGO CHUTNEY CHICKEN CURRY RECIPE: HOW TO MAKE IT

My father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. —Dina Moreno, Seattle, Washington
From tasteofhome.com
Reviews 5
Total Time 25 minutes
Category Dinner
Cuisine Asia, Indian
Calories 320 calories per serving

In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

See details

INDIAN SHRIMP CURRY RECIPE (20 MINUTE) - SKINNYTASTE

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!
From skinnytaste.com
Reviews 4.3
Total Time 15 minutes
Category Dinner
Cuisine Indian
Calories 224 kcal per serving

Garnish with cilantro and chili peppers if desired.

See details

GREEN CURRY WITH SHRIMP RECIPE | JEFF MAURO | FOOD NETWORK

My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste—which contains a blend of lemongrass, ginger or galangal, herbs and aromatics—makes it quick enough for even a weeknight meal.
From foodnetwork.com
Reviews 4.9
Total Time 40 minutes
Category main-dish

Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice—a perfect combination.

See details

GREEN CURRY WITH SHRIMP RECIPE | JEFF MAURO | FOOD NETWORK

Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice—a perfect combination.

See details

CHICKEN CURRY RECIPES | ALLRECIPES

Chicken Chicken Curry Rating: 4.18 stars 33 There are a hundred different ways to cook chicken curry, but Bengalis (from the eastern part of India) make something called Kosha (or kawshaa) which is very good with either rice or any kind of flat bread.
From allrecipes.com

See details

COCONUT SHRIMP CURRY - JO COOKS

Jul 20, 2019 · This coconut shrimp curry is so delicious and easy to make, you could literally have this on your dinner table in no time at all. Forget take-out, forget going out for dinner, make this curry right at home! There’s a reason this recipe has been so popular on …
From jocooks.com

See details

CHICKEN MASSAMAN CURRY | FAVORITE FAMILY RECIPES

Jan 07, 2022 · Other massaman curry pastes may include ingredients such as tamarind paste, shrimp paste, nutmeg, thai basil, or other unique ingredients. Massaman Curry Meat More often than not, we use chicken as the protein in our Massaman curry (just because it’s what we have on hand most of the time) but we have also used beef and shrimp …
From favfamilyrecipes.com

See details

CHICKEN CURRY | RECIPETIN EATS

Mar 13, 2019 · Chicken breast - sprinkle with 2 tsp extra curry powder plus pinch of salt and pepper. Sear first in a bit of oil then remove (no need to cook through). Follow recipe - fry off curry with just the onion. Add breast back in towards end of sauce …
From recipetineats.com

See details

THAI-STYLE RED CHICKEN CURRY - ONCE UPON A CHEF

Jan 21, 2020 · It would involve green curry paste, shrimp in lieu of chicken, adding broccoli florets and pieces of grilled pineapple. What I love about your instructions is the sequencing of the ingredients, and the concept of cooking the chicken (or shrimp) in …
From onceuponachef.com

See details

COCONUT CHICKEN CURRY - JO COOKS

Oct 08, 2019 · How to make Coconut Chicken Curry. Cook the chicken: Heat the olive oil in a large skillet or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook for about 5 minutes or until the chicken is no longer pink. Finish the dish: Add the onion, garlic, curry powder and stir. Cook for 2 more minutes then add the chicken …
From jocooks.com

See details

COCONUT CHICKEN CURRY - JO COOKS

See details

THAI CHICKEN COCONUT CURRY (RED CURRY RECIPE) - AVERIE COOKS

Dec 18, 2017 · Thai Chicken Curry with Coconut Milk. A few months ago, I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.. This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is …
From averiecooks.com

See details

THE BEST SHRIMP CURRY (10 MINUTE RECIPE!) - THE BIG MAN'S ...

Jan 19, 2022 · Curry powder– Use a good quality curry powder, preferably from an Indian grocery store or spice retailer. Fish broth– Chicken broth can also be used. Coconut cream– Gives the curry a luxurious richness and creaminess, with none of the heavy cream or dairy. Shrimp– Large, raw shrimp …
From thebigmansworld.com

See details

HEALTHY CURRY MAIN DISH RECIPES | EATINGWELL

Green is the hottest type of curry paste; to take this chicken recipe down a notch, try red Thai curry paste (considered “medium” heat) or mild yellow curry paste. If you have a shellfish allergy, compare curry paste ingredient lists--some brands contain shrimp and …
From eatingwell.com

See details

THE BEST EASY COCONUT SHRIMP CURRY - CAFE DELITES

Dec 13, 2020 · SHRIMP CURRY OR SHRIMP MASALA. Our shrimp curry recipe is inspired by our Tikka Masala. We came up with a shrimp version to give you a hit of curry in a simplified way! This may NOT be an authentic Indian curry, BUT it does give you a satisfying hit of flavor and spices, AND it may just tick all of your curry …
From cafedelites.com

See details

THAI MANGO CHICKEN CURRY | RECIPETIN EATS

Feb 29, 2016 · The secrets to a really great Thai curry using store bought curry paste are: sautéing the curry paste with onion, garlic and fresh chilli, and simmering the curry with kaffir lime leaves (key tip). Plus my secret tip for a thick, extra saucy, extra tasty sauce with 1/3 …
From recipetineats.com

See details

SLOW COOKER CHICKEN CURRY - IMMACULATE BITES

Feb 24, 2020 · Slow Cooker Chicken Curry Ingredients. Picture this, chicken thighs slowly cooked in spices like coriander, cardamom, cumin, ginger, fenugreek, turmeric, and cayenne pepper are combined with onions, garlic, and coconut milk to create a vibrant, subtle yet strong curry flavor profile.. The coconut milk not only adds richness and a lovely aroma, but it helps to mellow out the curry …
From africanbites.com

See details