Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 can (14 oz.) coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. curry powder
- 1 tsp. ground turmeric
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- 1 tbsp. cornstarch
- 1/4 cup water
- 1 tbsp. fresh cilantro, chopped
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the curry powder, turmeric, cumin, coriander, paprika, salt, and black pepper.
2. In a large skillet or wok, heat the vegetable oil and butter over medium-high heat. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the spice mixture to the skillet and stir until fragrant.
4. Add the shrimp to the skillet and cook until pink and cooked through.
5. Pour the coconut milk into the skillet and stir to combine.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the skillet and stir until the sauce thickens.
7. Reduce the heat to low and simmer for 5-10 minutes.
8. Garnish with fresh cilantro before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 23g
- Carbohydrates: 9g
- Protein: 21g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Vegetable oil can be substituted with coconut oil.
- Butter can be substituted with ghee or margarine.
- Cornstarch can be substituted with arrowroot powder or tapioca starch.
Variations:
- Add vegetables such as bell peppers, carrots, or zucchini to the curry.
- Use different types of curry powder or spices to change the flavor profile.
- Add a squeeze of lime juice for a tangy twist.
Tips and tricks:
- Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Use full-fat coconut milk for a creamier texture.
- Adjust the amount of spices to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a side of rice or naan bread.
Garnishes:
- Fresh cilantro, chopped
Pairings:
- Serve with a side of rice or naan bread.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thin, add more cornstarch and water mixture.
- If the sauce is too thick, add more coconut milk.
Food safety advice:
- Make sure the shrimp is fully cooked before serving.
Food history:
- Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean.
Flavor profiles:
- Creamy, coconutty, and spicy.
Serving suggestions:
- Serve the curry in a bowl with a side of rice or naan bread.
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Region: Thai