Shrimp With Spiced Masala And Coconut Milk Food

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SHRIMP WITH SPICED MASALA AND COCONUT MILK



Shrimp with Spiced Masala and Coconut Milk image

Provided by Eric Larson

Categories     Milk/Cream     Garlic     Onion     Rice     Sauté     Yogurt     Shrimp     Cilantro     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 18

Masala
2 tablespoons vegetable oil
2 cups chopped onions
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 28-ounce can diced tomatoes in juice
1 cup plain whole-milk yogurt
Shrimp
2 tablespoons vegetable oil
2 pounds uncooked large shrimp, peeled, deveined
1 13 1/2-ounce can unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion tops
1 1/2 tablespoons fresh lemon juice

Steps:

  • For masala:
  • Heat oil in large nonstick skillet over medium heat. Add onions; sauté until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper. (Masala can be made 1 day ahead. Cover and refrigerate.)
  • For shrimp:
  • Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.

CHICKEN WITH SPICED MASALA AND COCONUT MILK



Chicken With Spiced Masala and Coconut Milk image

Spicy, creamy, and absolutely delicious Indian dish! Serve over steamed jasmine rice. You can substitute shrimp for the chicken, but adjust your cooking time accordingly.

Provided by RedSoxInMD

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

4 tablespoons canola oil
2 cups yellow onions, chopped
4 large garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 (28 ounce) can whole tomatoes, squeezed well
1 cup plain yogurt
2 lbs boneless skinless chicken breasts, cut into 1 . 5 inch cubes
1 (13 1/2 ounce) can light coconut milk
1/4 cup fresh cilantro, chopped
1/4 cup green onion, chopped
1 1/2 tablespoons fresh lemon juice

Steps:

  • Heat 2 tbsp oil in a large, high walled saute pan or dutch oven over medium heat.
  • Saute onions until deep golden.
  • Add garlic and all spices.
  • Stir 1 minute.
  • Remove from pan and cool to lukewarm.
  • Puree tomatoes and yogurt in processor or blender until almost smooth.
  • Add onion mixture and puree until almost smooth.
  • Season masala to taste with salt and pepper.
  • Heat remaining 2 tbsp oil in same pan and and saute chicken until halfway done, about 10 minutes.
  • Stir in coconut milk, cillantro, green onions, lemon juice and prepared masala.
  • Bring to a simmer and cook until chicken is done, about 10 minutes more.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 506, Fat 22.7, SaturatedFat 3.8, Cholesterol 153.2, Sodium 308.4, Carbohydrate 21.9, Fiber 4.9, Sugar 12.3, Protein 53.7

SHRIMP IN SPICY COCONUT MILK



Shrimp in Spicy Coconut Milk image

This shrimp dish is fantastic! I keep taking small 'tastes' of the sauce. Salt has been adjusted because of previous typo.

Provided by evelynathens

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 small dried red chilies, such as cayenne or 1 1/2 teaspoons dried hot red pepper flakes
1 inch fresh ginger, peeled
6 cloves garlic
5 macadamia nuts
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
1 1/2 lbs large shrimp (about 30)
1 1/2 medium red onions, peeled,halved lengthwise and cut into julienne strips
2 tablespoons corn oil
1 cup well-stirred canned unsweetened coconut milk
1 tablespoon packed light brown sugar
1 teaspoon salt
2 tablespoons fresh lime juice, to taste
steamed rice (to accompany)

Steps:

  • For paste: To a food processor with motor running, add paste ingredients, one at a time, through feed tube, and puree mixture to a paste.
  • Shell shrimp, leaving tail segment intact, and devein.
  • In a colander, rinse shrimp and drain well.
  • Heat a large skillet over moderately low heat until hot.
  • Cook paste in oil, stirring until fragrant, about 5 minutes.
  • Add onions and cook, stirring, until softened.
  • Stir in coconut milk, brown sugar and salt and bring to a boil.
  • Add shrimp and lime juice and cook over moderate heat, stirring occasionally, until shrimp are just cooked through, about 5 minutes.
  • Serve shrimp with rice.

Nutrition Facts : Calories 369.5, Fat 17.9, SaturatedFat 11.6, Cholesterol 259.2, Sodium 848.8, Carbohydrate 16, Fiber 1.3, Sugar 6.9, Protein 37.2

SHRIMP WITH SPICY MASALA



Shrimp With Spicy Masala image

If you are a lover of Indian food, then this is a recipe that you will really enjoy, this recipe is one of my all time favorite Indian dishes! Of coarse all ingredients can be adjusted to suit taste. It is very simple to make and even easier if you prepare the masala a day in advance to save time. Garam masala spice and coconut milk can be found in the Indian section of any major supermarket. Serve this over basmati rice. You will love this!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons vegetable oil
2 medium onions, chopped
1 tablespoon chopped fresh garlic
1 1/2 teaspoons garam masala, spice
1 1/2 teaspoons curry powder
1 1/2 teaspoons coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (or to taste)
1 (28 ounce) can diced tomatoes with juice
1 cup plain yogurt (not low-fat or fat-free yogurt)
2 -4 tablespoons vegetable oil
2 1/2 lbs large shrimp, peeled and deveined
1 (13 ounce) can coconut milk (unsweetened)
1/2 cup chopped cilantro
1/3 cup green onion, chopped
1 1/2 tablespoons lemon juice

Steps:

  • To make the masala: heat oil in a large frypan over medium heat.
  • Add in onions and saute for about 20 minutes until deep golden brown.
  • Add in garlic and all the spices; stir for about 1 minute; cool to lukewarm.
  • Puree the tomatoes with juice and the yogurt in a processor until ALMOST smooth.
  • Add in the onion mixture and puree just enough to combine.
  • Season the masala with salt and pepper.
  • At this point you can cover and refrigerate overnight.
  • To make the shrimp: heat oil in a large skillet over medium heat.
  • Add in shrimp and saute until partially cooked (about 2 minutes).
  • Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon.
  • Season with salt and pepper.
  • Serve over basmati rice.

SHRIMP WITH SPICED MASALA AND COCONUT MILK



Shrimp With Spiced Masala and Coconut Milk image

Make and share this Shrimp With Spiced Masala and Coconut Milk recipe from Food.com.

Provided by Ashley U

Categories     Coconut

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
2 cups onions, chopped
4 garlic cloves, minced
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 (28 ounce) can diced tomatoes (IN JUICE)
1 cup plain yogurt
2 tablespoons vegetable oil
2 lbs uncooked large shrimp, peeled, deveined
1 (13 ounce) can unsweetened coconut milk
1/2 cup cilantro, chopped
1/4 cup green onion top, chopped
1 1/2 tablespoons fresh lemon juice

Steps:

  • Heat oil in a large nonstick skillet over medium heat.
  • Add onions; saute until deep golden, for about 20 minutes.
  • Add garlic and all spices; saute for 1 minute.
  • Cool to lukewarm.
  • Puree tomatoes with juice and yogurt in processor until almost smooth.
  • Add onion mixture; puree until almost smooth.
  • Season masala to taste with salt and pepper.
  • Heat oil in a heavy large deep skillet over medium-high.
  • Add shrimp and saute until partially cooked, for about 2 minutes.
  • Stir in coconut milk, cilantro, green onions, lemon juice and prepared masala.
  • Simmer for about 3 minutes.
  • Season to taste with salt and pepper.

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Top Asked Questions

What is the best way to cook shrimp in coconut milk?
Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon. Season with salt and pepper. Serve over basmati rice.
How to cook shrimp for sushi?
To make the shrimp: heat oil in a large skillet over medium heat. Add in shrimp and saute until partially cooked (about 2 minutes). Stir in coconut milk, cilantro, green onions, lemon juice and prepared marsala; simmer for about 2-3 minutes or until the shrimp is opaque in the center, stirring with a wooden spoon. Season with salt and pepper.
How to cook shrimp in a pan?
For shrimp: Heat oil in heavy large deep skillet over medium-high heat. Add shrimp and sauté until partially cooked, about 2 minutes. Stir in coconut milk, cilantro, green onions, lemon juice, and prepared masala. Simmer until shrimp are opaque in center, about 3 minutes longer. Season to taste with salt and pepper and serve.
Where can I find garam masala spice and coconut milk?
Garam masala spice and coconut milk can be found in the Indian section of any major supermarket. Serve this over basmati rice. You will love this! MAKE IT SHINE! ADD YOUR PHOTO Join the conversation! AMT. PER SERVING % DAILY VALUE To make the masala: heat oil in a large frypan over medium heat.

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