WHAT SAUCE GOES WITH COCONUT SHRIMP RECIPES

Name: Coconut fish curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 tbsp vegetable oil; 1 onion, finely chopped; thumb-sized piece ginger, finely grated; 3 garlic cloves, crushed; 1 tsp shrimp paste; 1 small red chilli, shredded (deseeded if you don't like it too hot); 2 lemongrass stalks, split, then bruised with a rolling pin; 1 heaped tbsp medium curry powder; 1 heaped tbsp light muscovado sugar; small bunch coriander, stems finely chopped; 400g can coconut milk; 450g skinless hake fillets, cut into rectangles, roughly credit card size; 220g pack frozen raw whole prawns; 1 lime, halved; cooked rice, to serve

COCONUT FISH CURRY RECIPE | BBC GOOD FOOD

Coconut fish curry recipe | BBC Good Food image

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes

Provided by Jane Hornby

Categories Supper

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 tbsp vegetable oil
1 onion, finely chopped
thumb-sized piece ginger, finely grated
3 garlic cloves, crushed
1 tsp shrimp paste
1 small red chilli, shredded (deseeded if you don't like it too hot)
2 lemongrass stalks, split, then bruised with a rolling pin
1 heaped tbsp medium curry powder
1 heaped tbsp light muscovado sugar
small bunch coriander, stems finely chopped
400g can coconut milk
450g skinless hake fillets, cut into rectangles, roughly credit card size
220g pack frozen raw whole prawns
1 lime, halved
cooked rice, to serve

Steps:

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp water, then bring to a simmer.
Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Nutrition Facts : Calories 412 calories, FatContent 24 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 2 grams fiber, ProteinContent 33 grams protein, SodiumContent 1.7 milligram of sodium

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

Ingredients

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, CarbohydrateContent 9.5 g, ProteinContent 30 g, FatContent 10.5 g, SaturatedFatContent 6 g, CholesterolContent 215 mg, SodiumContent 397 mg, FiberContent 1.5 g, SugarContent 3.5 g

More about "what sauce goes with coconut shrimp recipes"

COCONUT FISH CURRY RECIPE | BBC GOOD FOOD

This colourful hake and prawn one-pot has Thai and Indian inspired flavours and is quick enough for midweek - ready in under 30 minutes
From bbcgoodfood.com
Total Time 30 minutes
Category Supper
Cuisine Asian
Calories 412 calories per serving

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

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