Best Red Curry With Shrimp And Chickpeas Recipes

RED CURRY SHRIMP

Steps:

• Heat oil in a large skillet, at least 12-inches, over medium heat. Add the onions and cook until softened, about 3-4 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
• Add the coconut milk, curry paste, honey, fish sauce, peanut butter, and water. Season with salt and pepper, to taste. Bring to a simmer and whisk the sauce until smooth and lump-free.
• Add bell peppers and cook for about 5-7 minutes, covered, or until the peppers are almost tender. Slightly reduce the heat to maintain a gentle simmer.
• In the meantime, lightly pat dry the shrimp with a few sheets of paper towel to remove excess moisture. Season the shrimp all over with salt and pepper, to taste.
• Uncover the sauce and stir in the shrimp and cook for about 3 minutes or until shrimp just turn opaque, stirring often. The sauce will also slightly reduce and thicken.
• Stir in lime juice, lime zest, and cilantro. Serve over cooked rice.

GARLIC SHRIMP AND CHICKPEAS

Steps:

• Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
• Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
• Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.

RED COCONUT CURRY WITH SHRIMP

Steps:

• Heat oil in a large pan over medium-high heat. Add onion, bell pepper, and jalapeno and cook until softened, 4 to 5 minutes. Use a slotted spoon to transfer veggies to a bowl and set aside.
• Reduce heat to medium and add coconut milk, curry paste, brown sugar, and fish sauce to the pan. Whisk together and bring to a gentle boil.
• Combine cornstarch and water in a small bowl; whisk to dissolve. Add to sauce and simmer, stirring occasionally, until thickened, about 5 minutes.
• Pat shrimp dry and add to the sauce along with the cooked veggies. Allow curry to simmer gently, stirring occasionally, until shrimp are cooked through and opaque, 3 to 5 minutes. Top with Thai basil and serve with lime wedges.

RED CURRY WITH SHRIMP AND CHICKPEAS

Steps:

• Heat the oil in a deep frying pan or a wok.
• Fry the onion and the curry paste for a few minutes until tender.
• Add coconut milk, chicken stock and fish sauce, and bring to a boil.
• Rinse and dry the chickpeas very well, and add them to the pan.
• Let them boil for about 15 minutes.
• Add the mango and the shrimp and a little bit of freshly squeezed lemon juice.
• Salt or pepper to taste , add the coriander.
• Serve immediately over rice, noodles, or plain.