Ingredients with Measurements:
- 1 lb. of shrimp, peeled and deveined
- 1 can of coconut milk (13.5 oz.)
- 1 tbsp. of vegetable oil
- 1 tbsp. of red curry paste
- 1 tbsp. of fish sauce
- 1 tbsp. of brown sugar
- 1 tbsp. of lime juice
- 1/2 cup of chicken broth
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves of garlic, minced
- 1 tbsp. of grated ginger
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the red curry paste and stir for 1 minute.
3. Add the sliced onion, minced garlic, and grated ginger. Cook for 2-3 minutes or until the onion is translucent.
4. Add the sliced red bell pepper and cook for another 2-3 minutes.
5. Add the shrimp and cook until they turn pink, about 3-4 minutes.
6. Pour in the coconut milk, chicken broth, fish sauce, brown sugar, and lime juice. Stir to combine.
7. Bring the mixture to a simmer and let it cook for 5-7 minutes or until the sauce thickens.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 270
Fat: 18g
Carbohydrates: 10g
Protein: 20g
Sodium: 750mg
Sugar: 6g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Red curry paste can be substituted with green curry paste.
- Fish sauce can be substituted with soy sauce.
Variations:
- Add sliced carrots, zucchini, or mushrooms for extra vegetables.
- Use different types of seafood such as scallops or mussels.
- Add a tablespoon of peanut butter for a nutty flavor.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Adjust the amount of red curry paste to your desired level of spiciness.
- Use full-fat coconut milk for a creamier texture.
- Serve with rice or noodles.
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 bowl with a side of rice and garnish with chopped cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve with a side of rice or noodles.
Suggested side dishes:
Steamed vegetables, garlic bread, or a side salad.
Troubleshooting advice:
If the sauce is too thin, let it simmer for a few more minutes until it thickens. If it's too thick, add more chicken broth or coconut milk.
Food safety advice:
Make sure to cook the shrimp until they turn pink and are no longer translucent.
Food history:
Coconut curry is a popular dish in Southeast Asia, especially in Thailand and Indonesia.
Flavor profiles:
Spicy, sweet, and savory.
Serving suggestions:
Serve in a bowl with a side of rice or noodles.
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Region: Indonesian