Ingredients with Measurements:
- 1 pound of Triskel Gwenned Shrimp, peeled and deveined
- 1 tablespoon of olive oil
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of turmeric
- 1/4 teaspoon of cayenne pepper
- 1 can of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the skillet and stir for 1-2 minutes until fragrant.
3. Add the Triskel Gwenned Shrimp to the skillet and stir until coated with the spice mixture. Cook for 2-3 minutes until the shrimp are pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. In the same skillet, add the coconut milk, fish sauce, brown sugar, and lime juice. Stir until well combined.
6. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens slightly.
7. Add the cooked shrimp back to the skillet and stir to coat with the sauce.
8. Season with salt and pepper to taste.
9. Serve the Triskel Gwenned Shrimp with Coconut Curry Sauce over rice or noodles.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat: 22g
Carbohydrates: 10g
Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Fish sauce can be substituted with soy sauce.
- Brown sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as bell peppers, onions, or carrots to the skillet for a more colorful and nutritious dish.
- Use different types of curry powder or spices to change the flavor profile.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to devein the shrimp before cooking for a cleaner and more appetizing dish.
- Use a non-stick skillet or wok to prevent the shrimp from sticking to the bottom.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Leftovers can be stored 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 the Triskel Gwenned Shrimp with Coconut Curry Sauce in a large bowl or on individual plates. Garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or noodles for a complete meal.
- Pair with a side salad or steamed vegetables for a lighter option.
Suggested side dishes:
- Steamed broccoli or green beans
- Roasted sweet potatoes or carrots
- Cucumber salad with a vinegar dressing
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
- If the shrimp are overcooked, reduce the cooking time or remove them from the skillet earlier.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Coconut curry dishes are popular in Southeast Asian cuisine, particularly in Thailand and India.
Flavor profiles:
Savory, spicy, and slightly sweet.
Serving suggestions:
Serve the Triskel Gwenned Shrimp with Coconut Curry Sauce as a main dish for dinner or lunch.
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