Ingredients and Weight:
1 pound of large shrimp (fresh or frozen)
1 can of coconut milk (approximately 200 ml)
1 tablespoon of red curry paste
1 teaspoon of ground turmeric
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 small bunch of fresh cilantro (optional)
2 tablespoons of vegetable oil
Salt and sugar to taste
Preparation Time:
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Difficulty Level:
Level 3 (Moderate)
Preparation Method Steps:
- Prepare the shrimp: wash and peel the shrimp. Set aside.
- In a medium pot, heat the vegetable oil and add the red curry paste. Stir until well combined.
- Add the coconut milk and bring the mixture to a boil.
- Once the mixture starts boiling, add the ground turmeric, cumin, and coriander. Stir and let it cook for a few minutes.
- Add the shrimp to the pot and let them cook for about 5-7 minutes or until they turn pink and fully cooked.
- Taste and adjust the seasoning with salt and sugar if necessary.
- Garnish with fresh cilantro (if using) and serve hot with rice or naan bread.
Nutritional Information: (Per serving, assuming 8 servings total)
Calories: 300 kcal
Fat: 18g
Carbohydrates: 12g
Protein: 25g
Fiber: 2g
(Note: Nutritional information may vary depending on specific ingredients used.)
Dish Characteristics:
- Rich and creamy curry with a hint of spice from the red curry paste.
- The combination of coconut milk and spices creates a unique and flavorful dish.
- Shrimp adds a seafood touch to this traditional curry dish.
User Comments:
- "This shrimp curry was amazing! The flavors were so rich and the coconut milk made it so creamy." - John Doe, New York
- "I love how easy this recipe is to make. It's perfect for a weeknight dinner." - Jane Smith, California
- "The shrimp were cooked perfectly and the curry sauce was delicious. Will make this again!" - Michael Johnson, Texas
Special Precautions and Tips:
- Use fresh shrimp for the best flavor and texture. If using frozen shrimp, make sure to thaw them completely before cooking.
- Adjust the red curry paste according to your preference for spice level. You can add more or less to reach your desired heat level.
- Coconut milk can separate when heated, so make sure to stir it often while cooking to ensure a creamy sauce.
