Best 3 Curry Shrimp And Rice Recipes
Curry shrimp and rice is a classic dish that is enjoyed by people of all ages. It is a flavorful and versatile dish that can be made with a variety of ingredients. Whether you like your curry mild or spicy, there is a recipe out there for you. In this article, we will explore some of the best recipes for curry shrimp and rice, so that you can find the perfect one to suit your taste. We will also provide tips on how to make the perfect curry shrimp and rice, so that you can impress your friends and family with your culinary skills.
Check out the recipes below so you can choose the best recipe for yourself!
CURRY SHRIMP AND RICE
My family and I absolutely love curry shrimp and rice. I created this version so I I can make it in a hurry. Except for the butter and shrimp, all the ingredients are right in my pantry. To add a little heat, we like to stir in a tablespoon of fresh ground chili paste. -Angela Spengler, Niceville, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender, 4-5 minutes. Add broth, potatoes, corn, coconut milk, bamboo shoots, curry powder, chili paste if desired, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, until flavors have blended, 12-15 minutes, stirring occasionally., Add shrimp; heat through. Prepare rice according to package directions; serve with curry. Sprinkle with additional curry powder. If desired, serve with lime wedges and basil.
Nutrition Facts : Calories 354 calories, Fat 13g fat (10g saturated fat), Cholesterol 75mg cholesterol, Sodium 1112mg sodium, Carbohydrate 42g carbohydrate (3g sugars, Fiber 3g fiber), Protein 14g protein.
SHRIMP WITH BANANA CURRY AND STEAMED COCONUT RICE
Steps:
- In a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp and saute quickly, just until they start to turn pink, but are not cooked through. Remove the shrimp from the pan to a plate.
- Add the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas to the same pan and saute until soft with no color, about 4 minutes. Add cumin and curry powder and saute for 1 minute. Add the lemon, lime, and orange juice along with the tamarind paste, coconut milk, and cilantro. Bring to a boil and simmer for 20 minutes.
- Strain the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
- Place the shrimp in the sauce and cook until just heated through. Place some rice on each plate. Top the rice with 3 shrimp and surround with the sauce.
- Rinse the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove. Place the rice in a metal bowl and fill with boiling water until the water is 1/2 inch above the rice. Place the bowl in the steamer and steam until tender, about 20 minutes.
- Remove the cooked rice from the steamer and cool slightly. To the slightly cooled rice, add the butter, orange zest, cumin, and coconut. Stir until well mixed and add the saffron. Before serving, stir in the cilantro.
CURRY SPICED SHRIMP AND RICE
This is a wonderfully spiced curried shrimp and rice main dish. It's a quick one-pot dish ready in about 30 minutes. A cool cucumber-yogurt Raita makes a great accompaniment to serve alongside this dish.
Provided by Vickie Parks
Categories Seafood
Time 50m
Number Of Ingredients 15
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add the onion, carrots, salt and pepper and cook, covered, stirring occasionally, 6 to 8 minutes. Add the coconut milk, garlic, ginger, cumin and turmeric, and cook for 1 minute, stirring frequently.
- 2. Stir in the rice and broth, and bring to a boil. Reduce heat to low and let simmer, covered, for 15 minutes.
- 3. Season the shrimp with a little salt and pepper and nestle them in the partially cooked rice. Scatter the peas over the top, cover, and cook until the shrimp are opaque throughout and the rice is tender, another 4 to 5 minutes more. Fold in the coriander/cilantro, and serve immediately.
Tips:
- To save time, use pre-cooked shrimp or buy shrimp that has already been peeled and deveined.
- If you're using frozen shrimp, be sure to thaw them completely before cooking.
- To make the curry sauce, use a good quality curry paste. This will give the sauce a lot of flavor.
- If you don't have curry paste, you can make your own using a combination of spices like cumin, coriander, turmeric, and chili powder.
- Be careful not to overcook the shrimp. They should be cooked through but still slightly pink in the center.
- Serve the curry shrimp with jasmine rice or another type of steamed rice.
- Garnish the dish with fresh cilantro or chopped peanuts.
Conclusion:
Curry shrimp and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry sauce is flavorful and creamy, and the shrimp are cooked to perfection. This dish is sure to be a hit with everyone at your table. So next time you're looking for a quick and easy meal, give curry shrimp and rice a try.
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