THE BEST JAMAICAN STYLE CURRY SHRIMP WITH COCONUT MILK
Look no further! I’ve made making Jamaican style curry shrimp with coconut milk look so easy. If you’ve always wanted to know how to make coconut curry shrimp then I got you! Just a few simple steps. I use a combination of 3 curry powders in this video: Betapac, Chief’s, Portland Mills. Another curry I like is Jamaican Choice. You can use your own curry powder brand that you prefer, but since I know it may be hard to get some curry, I’ve listed ones I recommend on my Amazon Storefront! Link below!
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How To Make Trini Curry Shrimp | Foodie Nation
Chef Jason teaches Kezzianne how to make Trinbagonian Curried Shrimp:
Yield: 6-8 Portions
INGREDIENTS
Marinade for Shrimp
2 Lbs Shrimp, peeled & deveined
1 ½ Tsp Salt
½ Tsp Black Pepper
2 Minced Pimento/Jalapeno Peppers
2 Tbsp Chopped Chives
2 Tbsp Green Seasoning
To Cook Shrimp
3 Tbsp of Vegetable Oil
½ Tsp Whole Geera/Cumin Seeds
2 Tbsp of Minced Garlic
¼ Cup of Julienned Onions
2 Tbsp Curry Powder
¾ Tbsp Geera/Cumin Powder
¾ Tbsp Saffron (Turmeric) Powder
½ Tbsp Garam Masala Powder
1 ½ Cups of Water
½ Cup Chopped Tomatoes
1 Tbsp Tamarind Chutney
2 Tbsp of Minced Chadon Beni/Culantro
Salt & Black Pepper to taste
METHOD
1. Place clean and washed shrimp in a medium mixing bowl and season with marinade ingredients specified. Ensure to massage and rub all the spices and herbs into the shrimp and let marinate for at least 20 minutes.
2. Place a medium high sided iron pot on medium heat and add the oil.
3. When heated, sprinkle in the geera seeds to toast for 10 seconds followed by the addition of the garlic and onions into the hot oil and sauté for two minutes until fragrant.
4. Add the curry, geera, turmeric and garam masala powders. Stir spices in the hot oil to parch/toast and cook the powders for approximately 2 minutes.
5. Add ½ of the water and stir the spices to dissolve the grains of the curry in the water. Let cook for about 2 minutes until water has reduced and a thick curry paste develops.
6. Once curry paste develops, increase heat to high and add in the seasoned shrimp.
7. Stir shrimp to evenly coat with the curry mixture and let cook for 2 minutes uncovered. Add the remaining water to the hot pot followed by the chopped tomatoes, tamarind and chadon beni.
8. Stir to mix well and let cook for about 5-6 minutes until water has reduced by half and sauce is slightly thickened.
9. After cooking period, season to taste with salt and pepper if needed and remove from heat.
10. Serve curried shrimp with boiled rice, roti or even with naan.
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Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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Coconut Curry Shrimp | Curry Prawns | Shrimp Recipe || FRUGALLYT
Welcome back to my channel. Today I’ll be showing you how I made this coconut curry shrimp.
INGREDIENT:
2 lb shrimp
Salt to taste
1-2 tsp black pepper
1-2 tsp garlic powder
1-2 tsp dried parsley
1-2 tsp onion powder
1-2 tsp smoked paprika
2 tsp green seasoning
1 tsp olive oil
1-2 tsp dried thyme
1 tsp shrimp bouillon
2-3 tbsp curry powder
Chopped onion
Chopped garlic
Chopped scallions
Chopped bell peppers
Chopped seasoning peppers
Chopped parsley
1 cup coconut milk
2 tsp coconut oil
1 medium potato diced
1 medium carrot diced
1 cup canned chick peas
1 scotch bonnet pepper
Hot water
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SHRIMP CURRY
#shorts #shortsinvite #youtubeshort
Shrimp Curry
Serves 2
Ingredients
1 lb shrimp
Neutral oil ass needed
2 tablespoons minced garlic
3 tablespoon Thai red curry paste
1 tablespoon jasmine rice grain
8oz chicken stock
8oz coconut milk
1 tablespoon palm or brown sugar
1/2 teaspoon fish sauce or to taste
1-2. Red bell pepper
(Cut into small dice)
Thai basil as needed
Optional garnish Red chilies
Kosher Salt and black pepper to taste
Instruction
1. Add oil to a pan on medium low heat followed by a drizzle of oil (enough to coat the bottom) when the oil is warm add 1 tablespoon of minced garlic and fry until it's fragrant.
2. Combine the Red curry paste, jasmine rice grain, chicken stock, coconut milk. Stir to combine then bring to a gentle simmer for 10 minutes
3. After that transfer the mix to a blender add palm or brown sugar, fish sauce, 1 thai basil leaf, blend together and set aside.
4. Clean out the pan and repeat step 1 with oil and 1 tablespoon of garlic, when the garlic is fragrant add your shrimp, bell peppers and season with kosher salt and black pepper to taste
5. Once your shrimp is par cooked. Combine the curry sauce. Give everything a mix and let simmer for another 5 minutes or until the shrimp is cooked through.
6. Taste and adjust the seasoning if necessary.
7. Garnish with Chopped thai basil, red chillies and serve with Steamed jasmine rice.
CURRY SHRIMP/ SHRIMP CURRY| recipe guyanese style ????????
1 1/2 lbs large shrimp
1 tbsp green seasoning
1/2 tsp black pepper
1 tsp seafood seasoning
1/2 tsp complete seasoning
1 tsp curry powder
Chopped potatoes
Chopped onions
Chopped garlic
Chopped tomatoes
Chopped green onions & cilantro
thyme
hot peppers
1 cup coconut milk
1 cup water
1 tbsp chicken bouillon
1 tsp complete seasoning
1/2 tsp black pepper
2 tbsp curry powder
1 tbsp mixed masala/cumin/coriander
1 tbsp green seasoning
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PRAWNS MASALA | PRAWNS MASALA CURRY | PRAWNS CURRY | SHRIMP CURRY
Prawns Masala | Prawns Masala Curry | Prawns Curry | Shrimp Curry | Prawns Gravy Recipe | Shrimp Curry | Prawn Curry | Prawn Curry Recipe | Prawn Masala Curry | Spice Eats Prawn Curry
Ingredients for Prawn Masala:
- Prawns/ Shrimp, gross 1 kg- Nett 500 gms (shelled and deveined)
Fo the Masala Paste:
- Cumin Seeds- 1 tsp
- Onion, thick slices- 200 gms (2 big onions)
- Ginger, chopped- 1” piece
- Garlic cloves- 7-8 (8 gms)
- Green Chillies- 3-4 cut into 2
- Tomato, thick sliced- 100 gms (2 small)
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 2 tsp
- Kashmiri Chilli Powder- 1.5 tsp
- Coriander Powder- 3 tsp
- Cumin Powder- 1 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Oil- 4.5 tbsp
- Salt- 1.5 tsp
- Coriander Leaves, fine chopped- 2 tbsp
Preparation:
- Shell the prawns, devein and clean them. Drain the water.
- To make the masala paste, make thick slices of the onion and tomatoes, peel the ginger & garlic and chop the ginger. Cut the green chillies.
- Now heat 1.5 tbsp oil in a pan and add the cumin seeds. Give a stir and then add the onion slices. Fry on medium heat for 3 mins till the onions become translucent.
- Now add the ginger, garlic and green chillies, give a mix and fry on medium heat for 2 mins.
- Lastly add the tomato slices, give a mix and continue to fry on medium heat for 3 mins till the tomatoes are soft.
- Set aside on a plate and allow to cool.
- Once cooled, add the mix to a grinder/blender and blend it to a paste after adding 2 tbsp water.
- Fine chop the coriander leaves and set aside.
Process:
- Heat oil in a wok or kadhai.
- Now add the masala paste (made above) and fry on medium heat for 3 mins.
- Add all the spice powders other than garam masala powder and 1/2 tsp salt, give a mix and fry on medium heat for another 5 mins adding a splash of water whenever required. Fry till oil separates.
- Now add the prawns, garam masala powder and 1 tsp salt, give a mix and fry/bhunno on medium heat for 3 mins.
- Add 200 ml water, give a mix and cover & cook on low heat for 7 mins till the prawns and the gravy are cooked and oil separates.
- Garnish with finely chopped coriander leaves, mix and serve.
#prawnsmasala #prawnsmasalacurry #prawnscurry #prawncurry #shrimpcurry #prawnmasala #prawncurryrecipe #spiceeatsprawn #spiceeatsrecipes #spiceeats