Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 2 tablespoons of curry powder
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 cup of snow peas
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and cook until the onion is translucent, about 3 minutes.
3. Add the curry powder and cook for 1 minute, stirring constantly.
4. Add the coconut milk, fish sauce, and brown sugar and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
6. Add the shrimp, red bell pepper, and snow peas to the skillet and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 16g
Carbohydrates: 13g
Protein: 22g
Sodium: 680mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu
- Snow peas can be substituted with green beans or snap peas
- Fish sauce can be substituted with soy sauce or Worcestershire sauce
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal
- Use different vegetables such as carrots, zucchini, or broccoli
- Add a tablespoon of peanut butter for a nutty flavor
Tips and tricks:
- Make sure to devein the shrimp before cooking
- Don't overcook the shrimp or they will become tough
- Taste the curry before adding salt as fish sauce is already salty
Storage instructions:
Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave-safe dish or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the curry in a large bowl or on individual plates. Garnish with chopped cilantro and serve with rice or naan bread.
Garnishes:
Chopped cilantro
Pairings:
Serve with rice or naan bread
Suggested side dishes:
Cucumber salad or roasted vegetables
Troubleshooting advice:
If the curry is too thick, add a splash of water or chicken broth to thin it out. If it's too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean. Coconut milk is a common ingredient in many curry dishes, adding a creamy and rich flavor.
Flavor profiles:
This coconut shrimp curry is savory, slightly sweet, and has a hint of spice from the curry powder.
Serving suggestions:
Serve the curry in a large bowl or on individual plates. Garnish with chopped cilantro and serve with rice or naan bread.
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Region: Thai