Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. ginger, grated
- 2 tbsp. curry powder
- 1 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1 can (14 oz.) coconut milk
- 1 cup chicken broth
- 1 tbsp. tomato paste
- 1 tbsp. vegetable oil
- 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 vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for 1-2 minutes, stirring constantly.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the skillet and cook for 1-2 minutes, stirring constantly.
5. Add the tomato paste, coconut milk, and chicken broth to the skillet and stir to combine.
6. Bring the mixture to a simmer and cook for 5-10 minutes, until the sauce has thickened slightly.
7. Add the shrimp to the skillet and cook for 3-5 minutes, until the shrimp are pink and cooked through.
8. Season the curry with salt and pepper to taste.
9. Serve the spicy shrimp curry over rice and garnish with fresh cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 308
- Fat: 21g
- Carbohydrates: 9g
- Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes to the curry for a heartier meal.
- Use different types of curry powder or spices to adjust the level of spiciness.
- Add diced bell peppers or carrots for extra vegetables.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Use fresh ginger for the best flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl or on a platter with rice on the side.
- Garnish with fresh cilantro or chopped peanuts.
Garnishes:
- Fresh cilantro
- Chopped peanuts
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Steamed vegetables
- Roasted potatoes
- Salad
Troubleshooting advice:
- If the curry is too thick, add more chicken broth or coconut milk to thin it out.
- If the curry is too thin, simmer it for a few more minutes to thicken the sauce.
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 cuisine.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the curry with rice and a side of steamed vegetables for a complete meal.
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Region: Indian