Coconut Shrimp Curry

I guess today was a warm day for sea food but as its my favorite nothing can stop me from having it no matter whatever the weather is.

Hell I even have coffee after sea food and I still get to live.

Today's recipe has SHRIMP in it and it is very easy but you need to be careful with it and not overcook it.

Today's recipe is Coconut Shrimp Curry. It's a Thai influenced Indian dish as far as I have guessed from the ingredients.

Very different in taste as I have never tasted anything like this ever. My brother said that he loved it and he doesn't even loves me. So, it must be nice.

INGREDIENTS:

12-14 large shrimps peeled and devained

1 400 ml can of coconut milk

1/2 teaspoon salt and more for the gravy

1/2 teaspoon of turmeric (1/4 for shrimps and 1/4 for the gravy)

1/2 teaspoon black pepper

half an onion finely chopped

1 small tomato diced

1 inch garlic finely minced

1 green chili finely minced

1/2 cup of boiled peas (optional)

4-6 garlic cloves finely minced

coriander and green onions for garnishing

We start off with marinating the shrimps with salt, turmeric and lemon juice. Set them aside.

Now we chop the onions finely.

Heat oil in a pan and fry the onions till they are soft and translucent.

Meanwhile the onions are cooking. We mince the ginger, garlic and green chili together.

Add the minced garlic, ginger and chili to the onions and fry it till everything is fragrant.

Now it is time to add the coconut milk to the pan.

Bring the curry to a boil and lower the heat to simmer.

Add turmeric, salt, black pepper and lemon's juice.

Mix it well.

Now its time to add the diced tomato and peas. Give it a good stir to mix.

Now add the shrimps and cook them for 2-3 minutes and take the gravy off the heat.

REMEMBER DO NOT COOK THE SHRIMPS FOR MORE THAN 2-3 MINUTES OR THE WILL GET HARD AND CHEWY.

Coconut Shrimp Curry is ready to serve now.

Ladies and gentlemen, from the makers of Chef Shamsher we proudly present you Coconut Shrimp Curry.

Indian Fish Coconut Curry

Was suppose to make two different fish recipes this weekend but kinda messed up one of them because I am not a chef and I am not a pro AND its okay failures happen you should not feel bad but just kill yourself and get over with it.

This recipe was suggested by the very amazing Elia Rathore and I've been wanting to make it for quite some time because it has two of my favorite ingredients FISH and COCONUT MILK.

Judging by the ingredients you can hint that it might be a Thai recipe but no this is an Indian originated recipe and it's called Indian Fish Coconut Curry. Taste wise this is very rich in flavour, mild and creamy.

The fish I have used here is Red Snapper.

I'll recommend that you have this with boiled basmati rice and you'll slove how the fish melts in your mouth with all the flavor of coconut milk and spices.

Ingredients:

500 grams fish cut in 2 inch long cubes

1 cup coconut milk

1/4 cup water

1 onion finely chopped

1 full ripe tomato diced in cubes

1 teaspoon ginger paste

1 teaspoon garlic paste

1 teaspoon garam masala

1 teaspoon salt

1/2 teaspoon red chili powder

1/2 teaspoon black pepper

1-2 green chilies sliced in half

Easy as the ingredients look there is really no challenge in cooking it except you have to be careful with the fish.

You start of with heating 2-3 tablespoons of oil in a pan on medium heat. Add onions and ginger garlic paste.

Saute for 5 minutes till it becomes fragrant. You can lower the heat if its burning because this is the base masala for this curry and WE HAVE TO SAVE IT FROM BURNING.

Cook it for five minutes.

Add tomato now and crush the tomato cubes with your spatula. Cook it till it gets tender and is infused with the onion.

Add salt, pepper, red chili powder, garam masala, coconut milk and water.

Turn the heat to medium high.

Stir to combine it well and bring the mixture to a good boil.

Add the fish now and let it cook for 4-6 minutes.

Do not stir or even if you want to (you miserable impatient mortal) do it carefully and do not break the fish.

Add the slit green chili to it as well.

Indian Fish Coconut Curry is ready.

You can also have it with roti or chapati but OH MY GOD RICE TAKES IT TO THE NEXT LEVEL.

Ladies and gentlemen, everything is fair in fish and war. I present you all Indian Fish Coconut Curry.

Thai Red Curry Shrimp

Previously I made Thai Red Curry Chicken from my friend Mevish's blog. For that I made Thai Red Curry Paste which I had quite a bit left so I decided to bring some shrimps and make Thai Red Shrimp Curry.

For those who are viewing this recipe or blog for the first time I'll tell you how to make Thai Red Curry Paste again below. So smile and keep scrolling down.


Let's make Thai Red Curry paste first.

For Thai Red Curry paste you need:

Dried red chili 15-20

Onion 1/2

Garlic Paste 1 teaspoon

Ginger Paste 1 teaspoon

Salt 1 teaspoon

Turmeric powder 1/4 teaspoon

Cumin 1 teaspoon

Coriander whole 1 teaspoon

Black pepper crushed 1/2 teaspoon

Water 1/2 cup

Soak the red chilies in hot water for an hour.

After that drain the water and add the chilies plus all the mentioned ingredients in a blender. Grind until it becomes a fine paste.

Take out the paste and put it aside. Let it cool down.


Now let's get down to our Thai business.


Ingredients:

Shrimps 1/2 kg shell removed and deveined

Lemon Juice 1 tablespoon

Coconut milk 1 cup

Sugar 1 teaspoon

Salt 1.5 teaspoon

Red curry paste 1/2 cup heaped

Fish Sauce 1 tablespoon

Oil 1/4 cup

Green Chilies 4-5 slices

Add oil to a non stick pan. Fry the shrimp on high heat until its completely cooked and pink.

Add the Thai red curry paste and stir fry it for 2-3 minutes more.

Add salt, sugar, lemon juice, fish sauce and coconut milk. Cook it to your desired gravy thickness.

Add green chilies and cook it for a minute. I have also added a cup of boiled green peas just for the sake of adding some color and vegetable in the curry. Thai Red Curry Shrimps is ready to be served now. Easy lemon squeezy.

It's very spicy so I would suggest you to eat it with plain boiled rice and that's what I am going to have it with.

Ladies and Gentlemen, hands up and wave for Thai Red Curry Shrimps.

Thai Red Curry Chicken

Friends for a meal are easy to find, friends until end of life are difficult to find. - Thai Proverb

Who gives a damn about friends. There is no concept of friends and love in these modern times.

Anyway

The Thai proverb was just my lame attempt to start this Thai recipe that I picked up from my good friend Mehvish Abubaker's blog journalofafoodaholic.blogspot.com which I don't know why she has abandoned.

Thai Red Curry Chicken is name of this spicy recipe. If you want to burn your whole existence or if you want to set your loved ones on fire I will suggest you to make this crimson delight for them.

It's extremely easy to make if you have Thai Red Curry paste but what will ease bring you humans?

Let's make Thai Red Curry paste first.

For Thai Red Curry paste you need:

Dried red chili 15-20

Onion 1/2

Garlic Paste 1 teaspoon

Ginger Paste 1 teaspoon

Salt 1 teaspoon

Turmeric powder 1/4 teaspoon

Cumin 1 teaspoon

Coriander whole 1 teaspoon

Black pepper crushed 1/2 teaspoon

Water 1/2 cup

Soak the red chilies in hot water for an hour.

After that drain the water and add the chilies plus all the mentioned ingredients in a blender. Grind until it becomes a fine paste.

Take out the paste and put it aside. Let it cool down.


Remember whenever cooking Asian cuisines  with rice, always cook rice before the gravy because the rice will stay fresh for a longer time than the gravy.

Now let's get down to our Thai business.


Ingredients:

Chicken 1/2 kg cut in cubes or slices

Lemon Juice 1 tablespoon

Coconut milk 1 cup

Sugar 1 teaspoon

Salt 1.5 teaspoon

Red curry paste 1/2 cup heaped

Fish Sauce 1 tablespoon

Oil 1/4 cup

Green Chilies 4-5 slices

Add oil to a non stick pan. Fry the chicken on high heat until its completely cooked.

Add the Thai red curry paste and stir fry it for 2-3 minutes more.

Add salt, sugar, lemon juice, fish sauce and coconut milk. Cook it to your desired gravy thickness.

Add green chilies and cook it for a minute. Thai Red Curry Chicken is ready to be served now. Easy lemon squeezy.

Set up a nice plate for someone you love.


Ladies and gentlemen shake your taste-buds for Thai Red Curry Chicken.