This is a versatile dish, as you can start out with fresh or frozen shrimp, cooked or raw. It can serve as an appetizer for 4, but I much prefer it as a dinner for 2. I have never made it with hot curry paste, so cannot say how that would taste.
Provided by Lennie
Categories Vegetable
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- If you're starting off with frozen shrimp, don't thaw them; place in a sieve and rinse under cold running water until the ice crystals are melted; pat shrimp dry with paper towels; you can also use frozen cooked shrimp in this recipe as well, the recipe indicates the 2 different cooking methods.
- No matter what kind of shrimp you start out with, cooked or raw, place peeled shrimp and curry paste in a bowl and, using your hands, rub shrimp with curry to evenly coat; it is important that you've dried the shrimp well so the curry paste sticks.
- Core tomatoes, slice in half, then squeeze out and discard juice and seeds.
- Coarsely chop tomatoes and set aside.
- If using raw shrimp: place a large non-stick skillet over medium-high heat and, when hot, add shrimp.
- Stir-fry just until shrimp are a bright coral colour (this will only take 3 to 4 minutes); if shrimp stick, add a wee amount of butter to pan.
- If using frozen or fresh precooked shrimp: stir-fry only for 2 minutes, just until shrimp are heated through.
- Remove shrimp from pan and set aside; cover with foil to keep warm.
- Add tomatoes to pan and pour in cream; bring to a boil.
- Boil vigorously over medium-high heat, uncovered and stirring often, until sauce is thick enough to coat the back of a spoon; this will take about 8 to 10 minutes.
- Return shrimp to pan and stir constantly until shrimp are warmed through, about one more minute.
- Stir in ginger, if using, and sprinkle coriander on shrimp.
- Serve immediately over steamed white rice.
Nutrition Facts : Calories 594.5, Fat 37.5, SaturatedFat 21.4, Cholesterol 467.9, Sodium 384.7, Carbohydrate 14.4, Fiber 3.1, Sugar 6.7, Protein 50.3
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Tinashe Ray Mwanyisa
[email protected]I love this recipe! The shrimp are always cooked perfectly and the curry paste sauce is so flavorful. I usually serve it over rice, but it would also be good with noodles or vegetables.
XMAN VERAS
[email protected]This recipe was easy to follow and the shrimp turned out great. I used a medium curry paste and it had just the right amount of heat. I served it with rice and vegetables and it was a delicious meal.
Manish Shah
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the shrimp and asked for the recipe. I will definitely be making this again.
Danish Aftab
[email protected]This recipe was a bit too spicy for me, but my husband loved it. He said it was the perfect amount of heat. I would recommend using less curry paste if you don't like spicy food.
Midday ssekibulala Ssekibulala
[email protected]I love the combination of flavors in this dish. The curry paste gives the shrimp a nice kick, while the coconut milk mellows it out. I also love the addition of vegetables, which makes the dish more well-rounded.
Sikandar Ali Sikandar Ali
[email protected]This recipe was easy to make and the shrimp were delicious. I used a mild curry paste and it was the perfect amount of heat. I served it with rice and vegetables and it was a great meal.
Shy Emma
[email protected]I'm not a big fan of shrimp, but I loved this recipe. The curry paste marinade made the shrimp so flavorful and tender. I will definitely be making this again.
Padam Qumal
[email protected]This recipe is a great way to use up leftover shrimp. I always have a few shrimp left over from other recipes and this is a great way to use them up. The curry paste sauce is also a great way to add flavor to the shrimp.
johnny dejesus
[email protected]I love this recipe! The shrimp are always cooked perfectly and the curry paste sauce is so flavorful. I usually serve it over rice, but it would also be good with noodles or vegetables.
Vivian Akoth
[email protected]This recipe was easy to follow and the shrimp turned out great. I used a medium curry paste and it had just the right amount of heat. I served it with rice and vegetables and it was a delicious meal.
fasika Tamiru
[email protected]I made this recipe for a party and it was a huge success. Everyone loved the shrimp and asked for the recipe. I will definitely be making this again.
Parveez Ali
[email protected]This recipe was a bit too spicy for me, but my husband loved it. He said it was the perfect amount of heat. I would recommend using less curry paste if you don't like spicy food.
Arif Pori
[email protected]I love the combination of flavors in this dish. The curry paste gives the shrimp a nice kick, while the coconut milk mellows it out. I also love the addition of vegetables, which makes the dish more well-rounded.
Muqeeb Ali
[email protected]This recipe is a keeper! The shrimp were cooked to perfection and the curry paste sauce was amazing. I served it over rice and it was a perfect meal.
Notx Yt
[email protected]I'm not usually a fan of shrimp, but this recipe changed my mind. The curry paste marinade made the shrimp so flavorful and tender. I'll definitely be making this again.
Violet Jordan
[email protected]I love how easy this recipe was to make. I was able to whip it up in no time and it tasted just as good as takeout. The curry paste gave the shrimp a nice kick.
Don2valid
[email protected]This curry paste shrimp recipe was a hit with my family! The shrimp were cooked perfectly and the curry paste added a delicious flavor. I will definitely be making this again.