Shrimp Curry

Kirk Said:

What is a good appetizer if the main course of the food includes coconut shrimp curry with rice?

We Answered:

I'd keep the Asian theme going....and make a light rice noodle salad. Pick up the noodles at your Asian market and cook 4 ounces per pkg. instructions and let cool. Toss w/

2 Tbs. sesame oil
juice of two limes
2 tsp. nuoc mam or nuoc cham (Vietnamese fish sauce, but it doesn't taste fishy - buy at Asian mkt.
1 tsp. sugar
1/4 tsp. dry red chile flakes
1 tsp. fresh minced ginger ( or 1/4 tsp. dry)
dash salt and pepper

Add: 1 sliced cucumber and 1/2 cup halved grape tomatoes. Toss all together well with 2 Tablespoons EACH of minced basil, mint and cilantro and some chopped peanuts or cashews.

Just FYI, you can add poached prawns or cubed chicken or strips of cooked pork to this to make a main dish salad, and the proportions given in this recipe will serve four and can easily be doubled. You could also pull a cheat and just get some frozen shrimp and leek dumplings and steam them and serve with a dipping sauce of equal parts soy or tamari w/ vinegar. Whatever you do, keep it light and not creamy, as you don't want to repeat textures or consistencies to "fight" w. your entree.

Marcus Said:

What is a good indian cocconut shrimp curry recipe?

We Answered:

Shrimp Curry with Coconut

450 g (1 lb) peeled prawns
1 large onion, peeled and chopped
2 tomatoes, skinned and diced
100g (4 oz) frozen peas
2 small whole red chillis (optional)
400 ml (14 fl oz) water
50 g (2 oz) desiccated (dry) coconut
25 g (1 oz) creamed coconut
2 teaspoon ground coriander or coriander seeds
25 g (1 oz) tamarind pods
4-5 curry leaves
1 green chilli, seeded and cut in half
40 g (1.5 oz) fresh ginger root, peeled & finely chopped, or 1 teaspoon ground ginger
25 g (1 oz) ghee or 2 tablespoon oil
1 teaspoon fenugreek seeds
salt to taste

Preparation
1 Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp.
2 Meanwhile rinse the prawns and drain well. Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 minutes.
3 Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side. Place the creamy milk in a saucepan, add the creamed coconut, peas, curry leaves, green chilli, ginger, tomatoes and tamarind pulp, cover and allow to simmer for 10-15 minutes.
4 Heat 1 teaspoon of the ghee or oil in a separate pan and gently fry the fenugreek seeds, coriander and red chilli until the fenugreek turns light brown. Do not let the mixture burn and darken. Remove from the heat, allow to cool, then blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.
5 Heat a further1 tablespoon of the ghee or oil and fry the prawns until dry. Add the blended paste and gently fry for 5-6 minutes. Then transfer and stir this into the simmering coconut milk mixture and add salt.
6 Simmer, covered, for 15-20 minutes. Before serving fry the onion in the remaining ghee or oil then spoon it over the prawn curry.
7 If preferred remove the chilli halves, and serve with boiled rice.

Geraldine Said:

Thai green curry with shrimp over or with noodles?

We Answered:

I like to use the Vermacilli noodles with curries, because they're nice and thin goes well with the curries I think, I'm not keen on the thick noodles.

Marjorie Said:

crema de calabacin for first plate and shrimp curry for second plate?

We Answered:

Reverse order, curry first, the crema de calabacin will tame the curry effect on the taste buds and the palet will be ready for the next course. (Wake them up, soothe them, tease them, please them, satisfy them)

Tom Said:

How to do make Shrimp Curry with Yogurt and Peas?

We Answered:

Prep Time: 20 minutes
Cook Time: 15 minutes
Yield: 2 servings

Shrimp Curry

1 teaspoon black mustard seed
1 cup finely-chopped onion
1/2 cup chopped poblano pepper
1 teaspoon ground turmeric
1 tablespoon ground coriander
5 tablespoons canola or neutral vegetable oil
1 cup each julienned carrots and green bell pepper
1 cup each sliced okra and diced eggplant
1 cup peeled, seeded, diced tomatoes (tomato concasse)
1/2 pound shrimp, peeled and deveined
1/4 cup shredded unsweetened coconut
1 teaspoon salt
2/3 cup plain yogurt
2 tablespoons butter, melted
2 tablespoons chopped parsley, for garnish
Curry oil, for garnish

Gently saute mustard seeds, onion, poblano pepper and spices in oil. Add carrots, okra and eggplant and saute 2 minutes. Add shrimp, tomatoes and bell peppers and cook just until shrimp turn pink. Stir in coconut and season with salt. Simmer just until heated through and remove from heat. Stir in yogurt and melted butter. Serve garnished with chopped parsley and lightly drizzled with curry oil.

CURRY PASTE (and Curry Oil):
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
2 teaspoons ground cloves
1 teaspoon tumeric
2-inch piece ginger, peeled and chopped
1/3 cup white vinegar

In a spice or coffee mill, grind spices and ginger until very finely minced. Turn out into a bowl and stir in vinegar to make a smooth paste. To make curry oil, mix half of paste with 1 cup vegetable oil.

Just add your peas to it

F.Y.I

Bobby Flay does not do Food 911..

Tyler Florence is the Chef's name.. Just thought you would like to know the gentlemens correct name

Mildred Said:

How to make simple shrimp curry?

We Answered:

Heat some olive oil in a pan and start frying the potatoes. When they are cooked almost all the way done, sprinkle in the curry powder. Since you didn't provide quantities, it's hard to say how much - although I'm a fan of cooking by sight. Just sprinkle it in until it smells like the right amount. Cook the curry for a few seconds, then pour in your coconut milk. Warm the milk then add the shrimp until pink.

Ian Said:

Is there a curry recipe similar to Coco Ichiban curry or shrimp fried rice?

We Answered:

You would have to find a place that sell the Japanese curry base, I worked in Japan in the 1980's and there they buy one of 6 types, from mild to flaming hot, fry the base veg and then the seafood or shrimp or meat, then pour the sauce packet over it, it is sweeter, has soya sauce and other spices, sometime they add yougart or coconut milk to even it out, like the Malay styles of curry.

If that is not possible, let me know and I will give you my recipe.

Shrimp Curry

Other Articles