SHRIMP IN YELLOW CURRY RECIPE - NYT COOKING
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Nutrition Facts : @context http//schema.org, Calories 348, UnsaturatedFatContent 8 grams, CarbohydrateContent 10 grams, FatContent 21 grams, FiberContent 2 grams, ProteinContent 30 grams, SaturatedFatContent 12 grams, SodiumContent 1856 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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!
Provided by Gina
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 15
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
More about "curry shrimp pasta recipes"
EASY PRAWN CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 385 calories per serving
- Put 1 mug of rice and 2 mugs of boiling kettle water (600ml) into a medium nonstick pan with a pinch of sea salt. Boil for 10 minutes, then reduce to a low heat for 5 minutes, after which you'll be able to turn it out as a rice cake. Meanwhile, peel the garlic and finely slice with the chilli. Peel and matchstick the ginger. Trim the spring onions and slice into 2cm lengths. Put it all into a large non-stick frying pan on a high heat with 1 tablespoon of olive oil, and stir-fry for 3 minutes, then stir in the mango chutney. Carefully pour half the mixture into a blender, returning the pan to the heat and adding the prawns to stir-fry. Add ½ a mug of water (150ml) to the blender, blitz until smooth, then pour straight back into the prawn pan. Let it bubble and thicken slightly for 3 minutes, then, off the heat, ripple through the yoghurt. Serve the curry on top of your fluffy rice cake.
EASY THAI PRAWN CURRY RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 20 minutes
Category Dinner, Main course
Cuisine Thai
Calories 203 calories per serving
- Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.
BEEF MASSAMAN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
Total Time 2 hours 45 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 809 calories per serving
- To make the paste, toast the chillies in a wok on a medium heat for 3 to 4 minutes. Pound in a pestle and mortar with 2 teaspoons of sea salt until fine.
- Toast the coriander seeds, cloves, fennel seeds and white peppercorns in the wok for 3 minutes on a low heat. Tip into your pestle and mortar with the chillies, add 1 tablespoon of coconut cream and pound to a paste – put some welly into it!
- Peel the lime zest, then finely chop the rind and pound with the chillies.
- Peel and finely slice the galangal, trim the lemongrass, discarding the tough outer layer, and finely chop. Peel the garlic, wash and chop the coriander roots or stalks, and peel and finely slice the shallots (setting aside a large handful of sliced shallots for later). Char your chopped ingredients in a hot wok over a high heat for 2 to 3 minutes.
- Add your charred ingredients to the paste mixture and continue to pound until smooth, adding 1-2 tablespoons more of coconut cream if needed. Alternatively, scrape the paste and charred ingredients into a liquidiser with a little extra coconut cream and pulse until smooth.
- Add the shrimp paste to the wok, fry it off for 1 minute, then bash or whiz with your curry paste until combined. (You now have enough paste for another 5 or 6 curries).
- To make the curry, toast the peanuts in a dry wok for 3 to 4 minutes or until golden, then set aside.
- Roughly chop the meat into 4cm chunks.
- Put your wok back on a medium heat and add 75ml coconut cream and 2 heaped tablespoons of the curry paste. Give it a good stir and let it bubble away for a couple of minutes.
- Tip in the beef, peanuts and coconut milk, and bring to the boil.
- Reduce the heat to low, cover, and leave to tick away for 45 minutes, stirring occasionally.
- Peel and roughly chop the onion, then peel the potatoes and chop into 3cm chunks. Add to the wok, along with the fish sauce and palm sugar, then give everything a good stir. Cover and continue cooking for 25 minutes, or until the sauce has thickened and the potato is soft, adding a splash of boiling water to loosen, if necessary. Have a taste and season with a little more fish sauce, if needed.
- For the salad, trim the beans and steam with the bok choi for 3 minutes or until just cooked – you want the beans to be soft enough to bend, but with a little bite. Run under cold water and then cut into three and tie into knots. Shave the carrots into long ribbons with a speed peeler, then score the length of the cucumber with a fork and slice into rounds. Arrange on a platter with the beansprouts and fresh herbs.
- For the dressing, peel and finely chop the garlic and galangal, deseed and finely chop the chilli. Finely zest 1 lime, then roll and squeeze the juice of both into a small bowl. Add the garlic, galangal, chilli, fish sauce, vinegar and sugar, and whisk to combine. Pour over the salad just before serving.
- Cook the rice according to the packet instructions.
- Heat 4 tablespoons of vegetable oil in a pan over medium-high heat and fry the reserved shallots until golden and crispy. Tip onto a plate lined with kitchen paper and leave to drain.
- Scatter the crispy shallots over the rice and serve with the curry and salad.
CURRY SEASONING MIX RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4
Total Time 5 minutes
Cuisine Asia
Calories 1 calories per serving
- In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.
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