Nutrition Facts
4 servings
4
Shrimp Curry – Easy and Quick Recipe
Today I suggest a shrimp curry. A dish that is very easy and quick to make, but delicious and rich in flavor. With minimal effort and ingredients, you can have a festive dish, just like in a restaurant. It's light and very aromatic.
Ingredients
2 Oil
1 Onion
3 cloves Garlic
1 Thai red curry paste
1 Ground ginger
1 Ground coriander
1 Turmeric
200 Coconut cream (or coconut milk)
2 Lime juice
Salt
Pepper
600 Raw peeled shrimp (1 kg total weight)
100 Water
1 Parsley (or coriander)
Directions
1
Prepare all the ingredients. Peel and chop the onion and garlic. Shell the shrimp if it hasn't already been done.
2
Heat the oil in a pan over medium heat. Add the onion and sauté for 2 minutes, stirring.
3
Add the garlic and continue cooking for another 30 seconds.
4
Add the curry paste and the spices. Cook for another minute, stirring.
5
Add the coconut cream and lime juice, mixing well to incorporate. Season with salt and pepper to taste.
6
Add the shrimp and water, mix. Cook for 5-6 minutes until the shrimp turn pink, stirring occasionally.
7
To finish, serve immediately, sprinkled with chopped parsley (or coriander), with basmati rice.
Ingredients
Ingredients
2 Oil
1 Onion
3 cloves Garlic
1 Thai red curry paste
1 Ground ginger
1 Ground coriander
1 Turmeric
200 Coconut cream (or coconut milk)
2 Lime juice
Salt
Pepper
600 Raw peeled shrimp (1 kg total weight)
100 Water
1 Parsley (or coriander)
Directions
Directions
1
Prepare all the ingredients. Peel and chop the onion and garlic. Shell the shrimp if it hasn't already been done.
2
Heat the oil in a pan over medium heat. Add the onion and sauté for 2 minutes, stirring.
3
Add the garlic and continue cooking for another 30 seconds.
4
Add the curry paste and the spices. Cook for another minute, stirring.
5
Add the coconut cream and lime juice, mixing well to incorporate. Season with salt and pepper to taste.
6
Add the shrimp and water, mix. Cook for 5-6 minutes until the shrimp turn pink, stirring occasionally.
7
To finish, serve immediately, sprinkled with chopped parsley (or coriander), with basmati rice.
Notes
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