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Coconut Shrimp Curry with Extra Vegetables
Created by: Howcan Team
Ingredients
- 1 pound of large shrimp, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 cup of broccoli florets
- 1 cup of snap peas
- 1 can (14 oz) of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 teaspoon of ground turmeric
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add 1 chopped onion and 3 minced garlic cloves to the skillet, and sauté for 2-3 minutes until fragrant.
- Add the sliced red bell pepper, broccoli florets, and snap peas to the skillet, and cook for 5 minutes until the vegetables are slightly tender.
- Push the vegetables to one side of the skillet, and add the peeled and deveined shrimp to the empty side. Cook for 2-3 minutes until the shrimp turns pink and opaque.
- Stir in 1 can of coconut milk, 2 tablespoons of red curry paste, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, 1 teaspoon of ground turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally.
- Taste and adjust the seasoning if needed.
- Garnish with fresh cilantro and serve the coconut shrimp curry with extra vegetables over steamed rice or noodles. Enjoy!
Coconut shrimp curry with extra vegetables is a delightful fusion of flavors and textures. This dish has its roots in the coastal regions of South India and Southeast Asia, where coconut and seafood are abundant. The creamy coconut milk, aromatic spices, and succulent shrimp are complemented by a colorful array of vegetables like bell peppers, snap peas, and carrots, adding a delightful crunch and freshness to the dish. Renowned chefs like Madhur Jaffrey and Vikas Khanna have popularized this dish, infusing it with their unique culinary expertise. For the best version of this dish, head to coastal restaurants in Kerala, India, where the freshest seafood and locally sourced vegetables elevate the flavors to new heights. To nail this dish, ensure the shrimp is perfectly cooked and the vegetables are just tender-crisp, allowing their natural sweetness to shine through. For a twist, consider adding pineapple or mango for a tropical burst of flavor.
40 min
4
380 calories
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