SHRIMP CURRY SALAD RECIPES

Name: Green Curry with Shrimp
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 tablespoons peanut oil; 1 pound 16/20-count shrimp, deveined and shells removedu00A0; 1 small yellow onion, sliced thinu00A0; 1 jalapeno, sliced thinu00A0; Kosher saltu00A0; 2 to 3 tablespoons Thai green curry pasteu00A0; 1/2 cup chicken stocku00A0; One 15-ounce can coconut milku00A0; 2 teaspoons fish sauceu00A0; 1 tablespoon palm sugar or light brown sugaru00A0; 1 tablespoon fresh basil leaves, sliced thinu00A0; 1 tablespoon fresh mint leaves, sliced thinu00A0; 1/4 cup roasted salted peanuts, roughly choppedu00A0; Steamed rice, for servingu00A0

GREEN CURRY WITH SHRIMP RECIPE | JEFF MAURO | FOOD NETWORK

Green Curry with Shrimp Recipe | Jeff Mauro | Food Network image

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.

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 40 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tablespoons peanut oil
1 pound 16/20-count shrimp, deveined and shells removed
1 small yellow onion, sliced thin
1 jalapeno, sliced thin
Kosher salt
2 to 3 tablespoons Thai green curry paste
1/2 cup chicken stock
One 15-ounce can coconut milk
2 teaspoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 tablespoon fresh basil leaves, sliced thin
1 tablespoon fresh mint leaves, sliced thin
1/4 cup roasted salted peanuts, roughly chopped
Steamed rice, for serving

Steps:

Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
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.

GREEN CURRY WITH SHRIMP RECIPE | JEFF MAURO | FOOD NETWORK

Green Curry with Shrimp Recipe | Jeff Mauro | Food Network image

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.

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Total Time 40 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 tablespoons peanut oil
1 pound 16/20-count shrimp, deveined and shells removed
1 small yellow onion, sliced thin
1 jalapeno, sliced thin
Kosher salt
2 to 3 tablespoons Thai green curry paste
1/2 cup chicken stock
One 15-ounce can coconut milk
2 teaspoons fish sauce
1 tablespoon palm sugar or light brown sugar
1 tablespoon fresh basil leaves, sliced thin
1 tablespoon fresh mint leaves, sliced thin
1/4 cup roasted salted peanuts, roughly chopped
Steamed rice, for serving

Steps:

Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
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.

More about "shrimp curry salad recipes"

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.

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