Best 4 Coconut Shrimp Curry With Mushrooms Recipes

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Tantalize your taste buds with an exotic culinary journey to the heart of Southeast Asia with our delectable Coconut Shrimp Curry with Mushrooms recipe. This symphony of flavors features succulent shrimp enveloped in a creamy and aromatic coconut curry sauce, complemented by earthy mushrooms and a medley of fragrant spices. The harmonious blend of sweet, savory, and spicy notes will transport you to a tropical paradise with every bite.

In addition to the main recipe, we offer variations to cater to diverse dietary preferences and culinary inclinations. For those seeking a vegetarian alternative, our Mushroom Curry without Shrimp provides a hearty and flavorful option. And for those who prefer a milder curry, our Mild Coconut Curry with Shrimp and Vegetables offers a delightful balance of flavors without compromising on taste.

Each recipe is meticulously crafted with easy-to-follow instructions, ensuring a seamless cooking experience for both novice and seasoned chefs alike. We guide you through every step, from preparing the aromatic curry paste to simmering the curry to perfection. Whether you're hosting a dinner party or simply seeking a comforting meal, these recipes will leave you and your loved ones craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Claire Robinson

Time 30m

Yield 6 servings

Number Of Ingredients 7

One 14-ounce can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1 tablespoon curry powder
2 teaspoons minced ginger
Salt and freshly ground black pepper
1 pound large shrimp, peeled and deveined
Lime wedges, for serving

Steps:

  • In a large pot whisk together the coconut milk, lime juice, curry powder and ginger. Slowly bring to a low boil over low heat. Simmer for until slightly reduced and thickened, about 7 to 10 minutes. Taste for seasoning and add salt and or pepper, if needed. Add the shrimp and simmer, covered, until the shrimp are fully cooked, about 12 to 15 minutes. Transfer the curry to a serving bowl and serve with lime wedges.

CURRY-COCONUT SHRIMP



Curry-Coconut Shrimp image

Jumbo shrimp in a lightly spiced coconut curry sauce. Serve over hot cooked brown rice.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 14

1 teaspoon canola oil
½ cup minced onion
½ cup minced red bell pepper
1 clove garlic, minced
1 teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon curry powder
½ cup light coconut milk
1 teaspoon sugar
¼ teaspoon crushed red pepper flakes
1 pound jumbo shrimp, peeled and deveined
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
  • Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
  • Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
  • In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 8.5 g, Cholesterol 172.5 mg, Fat 6.1 g, Fiber 1.1 g, Protein 24 g, SaturatedFat 2.1 g, Sodium 175.1 mg, Sugar 2.8 g

SHRIMP CURRY WITH COCONUT MILK



Shrimp Curry with Coconut Milk image

Provided by Andrew Zimmern

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 cup basmati rice
Kosher salt
Two 1-inch pieces ginger
3 ounces mushrooms
1 medium onion
1/2 serrano chile, plus more if desired
3 large cloves garlic
2 medium carrots
3 tablespoons peanut oil
3 tablespoons Madras curry powder
1/2 cup shellfish broth
One 14-ounce can coconut milk
2 pounds wild-caught shrimp, peeled and deveined (20 to 24 shrimp)
1 bunch cilantro
1 bunch Thai basil
2 tablespoons fish sauce
1 tablespoon fresh lime juice, plus 1 lime, cut in wedges

Steps:

  • Combine the rice with 2 cups water in a medium saucepan over medium heat (or follow the ratio and cooking instructions on your rice package). Season with salt and add one of the pieces of ginger. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, then remove from the heat and let rest.
  • Meanwhile, slice the mushrooms to yield 1 cup. Chop the onion. Mince the garlic to yield 1 tablespoon. Peel and grate the remaining piece of ginger to yield 1 tablespoon. Slice the carrots crosswise. Reserve.
  • Preheat a large skillet over medium-high heat. Add the oil and swirl to coat. Add the mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Push the mushrooms to the edges of the skillet and add the onions. Season the onions with salt to draw out some of their moisture and cook, stirring. When the onions start to turn golden, add the chile, garlic, ginger and carrots. Cook, stirring, for 1 minute, then add the curry powder. Stir to combine, then pour in the shellfish broth and simmer for 3 minutes.
  • Next, stir in the coconut milk and simmer until the curry starts to thicken and coats the back of a spoon, about 2 minutes. Add the shrimp to the skillet in a single layer. Reduce the heat to low and let simmer for 6 minutes. (The slower the shrimp cook, the more tender they will be.)
  • Meanwhile, remove enough of the cilantro and basil leaves from their stems to yield 1/2 cup each; discard the stems.
  • Flip the shrimp and cook until just cooked through, about 6 minutes. Add the fish sauce and lime juice and season with salt. Stir in the cilantro and basil leaves.
  • Place the rice in individual bowls, spoon the shrimp curry on top and serve with the lime wedges.

COCONUT CURRY SHRIMP



Coconut Curry Shrimp image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons salted butter
1 1/2 pounds peeled and deveined raw shrimp (I used U10, but any size is fine)
4 cloves garlic, minced
1 medium onion, finely diced
1 tablespoon curry powder
One 13 1/2-ounce can coconut milk (I used A Taste of Thai brand)
2 tablespoons honey, or more to taste
1/4 teaspoon kosher salt, or more to taste
Juice of 1 lime, or more to taste
12 fresh basil leaves, chopped, plus more for garnish
Hot sauce, as needed, optional
Cooked basmati rice, for serving

Steps:

  • Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
  • Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
  • Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!

Tips:

  • To save time, use pre-cooked shrimp and frozen peas.
  • If you don't have coconut milk, you can use a mixture of heavy cream and water.
  • For a spicier curry, add a pinch of cayenne pepper or red pepper flakes.
  • Serve the curry with rice, quinoa, or your favorite bread.
  • Garnish the curry with chopped cilantro or green onions.

Conclusion:

This coconut shrimp curry with mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is rich and flavorful, with a creamy texture and a hint of spice. The shrimp and mushrooms are cooked perfectly, and the vegetables add a nice crunch. This curry is sure to please everyone at your table.

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