Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 tablespoon of vegetable oil
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of paprika
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 can of coconut milk
- 1/2 cup of Rotkäppchen Sekt
- 1 tablespoon of honey
- 1 tablespoon of lime juice
- 2 tablespoons of chopped cilantro
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. In a small bowl, mix together the curry powder, cumin, coriander, turmeric, paprika, salt, and black pepper.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the onion, garlic, and ginger to the skillet and cook for 2-3 minutes until the onion is translucent.
4. Add the spice mixture to the skillet and cook for an additional 1-2 minutes until fragrant.
5. Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink.
6. Pour in the coconut milk, Rotkäppchen Sekt, honey, and lime juice. Stir to combine.
7. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce has thickened slightly.
8. Stir in the chopped cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Rotkäppchen Sekt can be substituted with any dry sparkling wine.
- Honey can be substituted with maple syrup or agave nectar.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced bell peppers or carrots for extra vegetables.
- Use red curry paste instead of the spice mixture for a spicier dish.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Be sure to devein the shrimp before cooking.
- Use fresh ginger for the best flavor.
- Adjust the spice level to your liking by adding more or less curry powder.
Storage instructions:
Leftovers can be stored 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 individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, chopped peanuts or cashews, lime wedges
Pairings:
- Serve with steamed rice or naan bread.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Steamed vegetables
- Roasted sweet potatoes
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Be sure to cook the shrimp until they are pink and opaque.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean cuisine. The use of Rotkäppchen Sekt in this recipe adds a unique twist to the traditional curry dish.
Flavor profiles:
This dish has a rich and creamy sauce with a blend of warm and spicy flavors from the curry powder, cumin, coriander, and turmeric. The Rotkäppchen Sekt adds a subtle sweetness to the dish.
Serving suggestions:
Serve this dish as a main course for dinner or as a special dish for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German