- 1 I. Shrimp curry recipe without coconut milk
- 2 II. How to make Shrimp Curry with Coconut Milk
- 3 III. How to cook simple coconut milk green shrimp curry at home
- 4 IV. Curry shrimp recipe without coconut milk
- 5 V. Thai style coconut shrimp curry
- 6 FAQ
- 6.1 You can make use of milk instead of coconut curry?
- 6.2 You can use water in place or coconut milk for your curry?
- 6.3 Do you require coconut milk to cook curry?
- 6.4 Can I use milk in place of coconut milk?
- 6.5 Can I add milk to the curry?
- 6.6 Do all curries contain coconut milk?
- 6.7 How can you include milk in curry without curdling?
- 6.8 Do you have the option of using the milk in place of heavy cream to make curry?
- 6.9 Related
I. Shrimp curry recipe without coconut milk
This Coconut Shrimp Curry recipe is very simple and easy to make but still full of flavor, with the spicy taste of chili peppers and the intense aroma of coconut milk, perfect for a family meal of the week.
Here are the ingredients and the recipe to make the dish shrimp curry recipe without coconut milk
- 300g crawfish
- 2 potatoes
- 1 carrot
- 2 chili peppers (minced)
- 4 garlic cloves (minced)
- 1 purple onion (minced)
- 1/2 fresh ginger (sliced)
- 400ml coconut milk
- 10g Curry powder
- 5g Red Cashew Flour
- 3-4 curry leaves
- Sugar, salt and pepper
- Celery, cilantro
Ground shrimp washed, remove only shrimp. Cut the onion in half and dice. Potatoes are washed, peeled, and cut into small pieces. Carrots are peeled and cut into pieces. Celery washed and chopped.
Heat a little cooking oil in a pan, when the oil is hot, put the potatoes and carrots in and fry for about 3 minutes, then take them out.
Heat 1 tbsp of cooking oil, add minced garlic and shallots and fry until fragrant. Then add the onion, ginger and chili to the island until the onion turns yellow.
Then pour in the curry powder, red cashew powder and curry leaves, reduce heat to medium and cook for about 3 minutes to bring out the flavors in the pot. Pour in all the shrimp and saute for about 4 minutes. Then add 150ml of filtered water, mix well and cook until boiling.
Pour in the fried potatoes and carrots. Increase the heat and add 200ml of filtered water, and 400ml of coconut milk and stir well, cook until the water boils.
Add 1.5 tablespoons of salt, 2 tablespoons of sugar, 1.5 tablespoons of fish sauce, 2 tablespoons of pepper, a little seasoning powder and mix well. Cook until curry juice thickens, add minced celery, then turn off the heat.
Ladle into a bowl, sprinkle with pepper and enjoy with bread or hot rice.
Read more: Some southern shrimp and rice recipes
II. How to make Shrimp Curry with Coconut Milk
Ingredients for Shrimp Rim Curry Coconut Milk
- Curry powder
- Non-spicy chili powder
- Onion powder
- Garlic powder
- Fish sauce
- Seasoning seeds
Steps to make Shrimp Rim Curry with Coconut Milk
Step 1: After cleaning, marinate shrimp with garlic powder, onion powder, and a little fish sauce and marinate for 5 minutes. Then fry until golden brown on both sides, then remove to a clean plate and set aside. Mix curry, and chili powder together to make the sauce.
Step 2: Put a pan on the stove for cooking oil, add a mixture of chili powder and curry, then add a small cup of cold water to boil. Then add coconut milk, seasoning, and a little sugar to taste. Finally, add the shrimp and cook. When the sauce is thick, sprinkle finely chopped scallions and cook for another 2 minutes, turn off the heat.
III. How to cook simple coconut milk green shrimp curry at home
How to cook shrimp curry is quite simple, is a very nutritious dish. Therefore, this dish is preferred by many people as the main dish to entertain the family!
Ingredients to be prepared
- Crayfish: 500g
- Taro: 2 tubers (about 300g)
- Lemongrass: 5 plants
- Garlic: 5 cloves
- Purple onion: 2 pieces
- laksa leaves: 1 piece
- Fresh vermicelli: 1 kg
- Coconut milk powder: 50gr (or 500ml fresh coconut milk)
- Fresh milk without sugar: 220ml
- Cooking oil: 50ml
- Oil curry: 50g
- Common seasonings: Salt, seasoning, sugar, pepper, monosodium glutamate…
How to choose to buy fresh and delicious crayfish
– The characteristic of the crayfish is the large, hard head that clings to the body. Has a blue body and 2 long claws with many sharp spikes. These are usually delicious shrimp.
– Choose shrimp with the iridescent green outer shells, sturdy will be fresh shrimp.
– Should choose a shrimp with a cupped tail, if you see the tail spread, it is likely that the shrimp has been pumped with impurities.
– Some unreputable places will inject impurities or jelly to make shrimp big. So when choosing to buy, you need to press lightly if the shrimp head is hard but the shrimp body is soft (or vice versa) the shrimp legs are loose, broken, loose, you should not buy.
– Do not choose to buy crayfish with strange colors, pale green, white or red. Should not buy shrimp with bad smell, viscous.
How to choose to buy fresh taro, not be embarrassed
– Choose round bulbs, shaped like chicken eggs; have rough bark, many rootlets and soil clinging to the bark.
– When holding it in hand, you can feel the weight of a delicious potato.
– Should carefully observe the tubers have many sunken holes, the more concave holes, the more fleshy and delicious the potatoes. If you see that the potato has a few holes but the skin is smooth, there is a high chance that the taro is not delicious.
– Do not choose soft, deep, bruised, lightweight or too pale potatoes.
How to cook delicious shrimp curry
Step 1: Prepare the ingredients
Crayfish are washed with water a few times, for more convenience, they can be chopped or cut short to make it easier to process more neatly.
Lemongrass washed, cut into pieces about 2 knuckles and then smashed. Red onion and garlic are peeled, washed and finely chopped.
Taro is also peeled, washed and cut into bite-sized pieces.
The accompanying vegetables are picked up from fresh leaves and washed, and drained.
Step 2: Fry the taro
Put the pan on the stove, add 50ml of cooking oil and cook until bubbling, then add the taro and fry until golden brown on both sides at medium heat for about 5-7 minutes.
Tip: Frying the taro will help prevent it from becoming mushy while cooking.
Step 3: Marinate shrimp
Put shrimp in a bowl and marinate with 50g curry oil (1 jar is 50g) mix well and marinate for about 15 minutes.
Step 4: Cook curry
Put in a bowl 50g coconut milk powder mixed with 500ml warm water and stir until dissolved.
Put the pot on the stove and add 2 tablespoons of cooking oil (you can also use the oil to fry the potatoes), when the oil is hot, add minced onion, garlic, and lemongrass to fry until fragrant.
Next, add the marinated shrimp and stir-fry until the shrimp turns red, then pour in the mixed coconut milk, 220ml of unsweetened fresh milk; 2 tablespoons seasoning; 2 tbsp sugar, 1 tbsp salt, 1/2 tsp MSG then mix well and cook for 15-20 minutes.
When the water boils again, re-season the seasoning to taste, then sprinkle some pepper, and laksa leaves, and then turn off the heat.
Ladle the curry into a bowl, add some laksa leaves and enjoy while still hot. Fatty shrimp curry fragrant with coconut milk and lemongrass. The tough and sweet shrimp meat can be served with fresh bread or vermicelli.
Read more: Introduce some pre cooked shrimp recipes easy
IV. Curry shrimp recipe without coconut milk
- Fresh shrimp 500g
- Butter 5 g
- Onion 1/2
- Garlic 1 bulb
- Curry powder 2 tbsp
- 1 cup coconut milk
- Lemon 1/2 left
- Brown sugar syrup 1/2 teaspoon
- 1 teaspoon salt
- Chili sauce 1 teaspoon
- Basil 10g
2. How to do it
– Shrimp peel, remove the back and wash.
– Peel the onion and cut it into small cubes.
– Minced garlic.
– Wash basil, cut it into small pieces.
Melt 5g butter in a pan.
Then, put the shrimp in the pan and turn each side until golden.
Remove to a separate plate.
– In the same pan, add minced onion and garlic and stir well, then quickly add 2 tablespoons of curry powder and stir fry together to create color.
Add coconut milk to the above mixture pan.
– Next squeeze in 1/2 lemon, 1/2 teaspoon brown sugar/honey syrup (if sweet).
– Next, add 1 teaspoon of salt, 1 teaspoon of chili sauce and stir well.
When the mixture boils and foams, add the shrimp and cook for a few more minutes
Finally, sprinkle in chopped basil/parsley leaves.
Stir well and turn off the stove.
Put the rice on a plate and then pour the shrimp curry on top.
V. Thai style coconut shrimp curry
Thai-style curry with shrimp and coconut will be a new taste experience for you.
- 1/2 tablespoons oil
- tablespoons of Thai red curry sauce
- 1/2 cup of coconut milk
- 1/2 cup of water
- 3 – 4 lemon leaves, optional
- 240g peeled shrimp, head removed (keep tail)
- 1 cup pineapple, chopped
- 1/2 tablespoon fish sauce
- 1/2 tablespoon sugar
- A little lemon juice
(1 cup = 240ml)
2. How to do it
– Heat oil in a pot, add curry, stir well to reduce the smell.
– Add coconut milk, water and lime leaves to the curry pot, bring to a boil. Then add shrimp and pineapple and cook for about 5 minutes, from medium to low heat.
– Add fish sauce, sugar, lemon juice, stir well to combine the ingredients. Turn off the stove.
– Put curry pineapple shrimp in a bowl and serve hot with steamed rice.
Note: You can use canned pineapple to cook pineapple shrimp curry.
You can make use of milk instead of coconut curry?
You can use water in place or coconut milk for your curry?
Heavy cream gives the perfect richness to the curry. Use 2 parts of heavy cream to 1 part of water to make a substitute for that coconut-milk consistency.
Do you require coconut milk to cook curry?
Can I use milk in place of coconut milk?
Can I add milk to the curry?
Do all curries contain coconut milk?
The majority of Thai curries are made with coconut milk, whereas just a few Indian curries do. . Thai curries usually utilize coconut milk as their base liquid. In order to create an excellent Thai curry, it’s essential to choose the right type and grade of coconut milk.
How can you include milk in curry without curdling?
Stabilize by using a starch
Starches such as cornstarch or flour can help stabilize the milk and emulsion. This prevents it from dissolving. The most common method is to make your sauce thicker or soup using roux prior to adding milk. This alters the composition of the liquid and stops curdling.
Do you have the option of using the milk in place of heavy cream to make curry?