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Velvety Curried Shrimp

world.food's picture
Ingredients
  Vegetable oil 2 Tablespoon
  Onion 2 Medium, cut into 1/4 -inch dice
  Ginger 1 Tablespoon, peeled, minced
  Garlic 1 Tablespoon, minced
  Curry powder 1⁄2 Tablespoon
  Red chili 1 Small, halved, seeds and ribs removed
  Tomatoes 3 Medium, cored, seeded, and finely chopped
  Fresh vegetable broth/Defatted chicken broth 2 Cup (32 tbs)
  Coconut milk 2 Cup (32 tbs)
  Salt To Taste
  Shrimp 2 Pound, peeled and deveined (Medium)
  Chopped cilantro leaves/Flat-leaf parsley 2 Tablespoon
Directions

MAKING
1) In a heavy casserole, saute the onions, ginger and garlic in the oil over a medium-low heat for about 10 minutes, until soft.
2) Stir in the curry powder cook over low heat for another 2 minutes.
3) Stir in the chili and tomatoes and cook for another 2 minutes.
4) Stir in the broth, bring to a boil, then gently simmer uncovered over a medium-low heat for 10 minutes.
5) Whisk in the coconut milk and cook for another 10 minutes, until the sauce is slightly thick. Then sprinkle with the salt to taste.
6) When ready to serve, allow the sauce to simmer over a medium-low heat and discard the chili.
7) Stir in the shrimp and simmer for 5 minutes, until just cooked.

SERVING
8) Sprinkle with the chopped cilantro or parsley and serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Shrimp
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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