Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 tbsp. coconut oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. curry powder
- 1 can (14 oz.) coconut milk
- 1 tbsp. fish sauce
- 1 tbsp. brown sugar
- 1 red bell pepper, sliced
- 1/2 cup frozen peas
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until fragrant.
3. Add the curry powder and stir well to combine.
4. Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
5. Add the sliced red bell pepper and frozen peas to the skillet. Stir to combine.
6. Add the shrimp to the skillet and stir well to coat with the curry sauce.
7. Cook for 5-7 minutes until the shrimp are pink and cooked through.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 12g
Protein: 24g
Sodium: 670mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Coconut oil can be substituted with vegetable oil.
- Red bell pepper can be substituted with green bell pepper or carrots.
- Frozen peas can be substituted with frozen green beans or corn.
Variations:
- Add diced potatoes or sweet potatoes to the curry sauce for a heartier meal.
- Use different types of curry powder for different flavor profiles.
- Add a splash of lime juice or zest for a citrusy twist.
Tips and tricks:
- Do not overcook the shrimp or they will become tough and rubbery.
- Use fresh shrimp for the best flavor and texture.
- Adjust the amount of curry powder to your liking.
- Serve over rice or with naan bread for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with fresh cilantro and lime wedges for garnish.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Serve with rice or naan bread.
Suggested side dishes:
Cucumber salad, roasted vegetables, or steamed broccoli.
Troubleshooting advice:
- If the curry sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the curry sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the shrimp is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry dishes originated in India and have since spread to many other parts of the world, including Southeast Asia and the Caribbean.
Flavor profiles:
This dish has a rich and creamy coconut curry sauce with a hint of sweetness from the brown sugar and a savory umami flavor from the fish sauce.
Serving suggestions:
Serve as a main dish with rice or as a side dish with other Asian-inspired dishes.
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Region: Thai
Taste: Savory, Spicy, Creamy, Coconutty, Curry, Curry-Flavored