SHRIMP CURRY WITH COCONUT MILK
Steps:
- Combine the rice with 2 cups water in a medium saucepan over medium heat (or follow the ratio and cooking instructions on your rice package). Season with salt and add one of the pieces of ginger. Bring to a boil, cover and reduce heat to low. Cook for 20 minutes, then remove from the heat and let rest.
- Meanwhile, slice the mushrooms to yield 1 cup. Chop the onion. Mince the garlic to yield 1 tablespoon. Peel and grate the remaining piece of ginger to yield 1 tablespoon. Slice the carrots crosswise. Reserve.
- Preheat a large skillet over medium-high heat. Add the oil and swirl to coat. Add the mushrooms and cook, stirring occasionally, until browned, about 3 minutes. Push the mushrooms to the edges of the skillet and add the onions. Season the onions with salt to draw out some of their moisture and cook, stirring. When the onions start to turn golden, add the chile, garlic, ginger and carrots. Cook, stirring, for 1 minute, then add the curry powder. Stir to combine, then pour in the shellfish broth and simmer for 3 minutes.
- Next, stir in the coconut milk and simmer until the curry starts to thicken and coats the back of a spoon, about 2 minutes. Add the shrimp to the skillet in a single layer. Reduce the heat to low and let simmer for 6 minutes. (The slower the shrimp cook, the more tender they will be.)
- Meanwhile, remove enough of the cilantro and basil leaves from their stems to yield 1/2 cup each; discard the stems.
- Flip the shrimp and cook until just cooked through, about 6 minutes. Add the fish sauce and lime juice and season with salt. Stir in the cilantro and basil leaves.
- Place the rice in individual bowls, spoon the shrimp curry on top and serve with the lime wedges.
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Tecno Spark
[email protected]I'm not a fan of coconut milk, so I used almond milk instead. It was still very creamy and flavorful.
DON LISHU
[email protected]This dish is a great way to use up leftover shrimp. I had some cooked shrimp from a shrimp boil and it worked perfectly in this recipe.
Ayla Wiċċe
[email protected]I made this curry in a slow cooker and it turned out perfectly. It's a great way to have a delicious meal without having to spend a lot of time in the kitchen.
Nak Muhammad
[email protected]I'm allergic to shrimp, so I used tofu instead. It was still very flavorful and satisfying.
Abolaji Jumoke
[email protected]This recipe is a great base for a variety of different curries. I've tried it with chicken, tofu, and even lentils, and it's always delicious.
Loreen Onesmous
[email protected]I added some chopped carrots and peas to the curry for extra vegetables and it turned out great. This dish is so versatile and can be customized to your own taste.
All Videos
[email protected]I'm not a big fan of spicy food, so I used less cayenne pepper than the recipe called for. It was still flavorful without being too spicy.
Alejandro MonteTres
[email protected]I love the vibrant colors of this dish. The red bell peppers, green onions, and cilantro add a pop of color that makes it visually appealing as well as delicious.
Md Shoyel
[email protected]This is one of my favorite shrimp curry recipes. The coconut milk and spices create a rich and flavorful sauce that pairs perfectly with the tender shrimp. I always serve this dish with basmati rice and a side of naan bread.
Md. Esrafil
[email protected]I've made this curry several times now and it never disappoints. It's a great weeknight meal because it comes together quickly and easily. Plus, it's always a crowd-pleaser.
Julius Sibeko
[email protected]I'm new to cooking and this recipe was easy to follow. The end result was a delicious and flavorful curry that my whole family enjoyed. Thank you for sharing this recipe!
Rohan Simanto
[email protected]I made this curry for a dinner party and it was a huge success. The guests raved about the rich flavor and the tender shrimp. I highly recommend this recipe to anyone who loves seafood curries.
Evelyn Nguyen
[email protected]This dish was a hit with my family! The kids loved the creamy sauce and the adults enjoyed the complex flavors of the curry. I will definitely be making this again.
cool Asf
[email protected]I'm not usually a fan of coconut milk in savory dishes, but this recipe changed my mind. The coconut milk added a subtle sweetness and creaminess that complemented the spicy curry perfectly. The shrimp were tender and juicy, and the vegetables were c
Peter Terrence Mashinini
[email protected]I followed the recipe precisely and the results were outstanding. The curry was incredibly flavorful and had just the right amount of heat. The shrimp were cooked to perfection and the vegetables retained their vibrant colors and textures. This dish
Janice Schnarr
[email protected]This shrimp curry with coconut milk is a delightful balance of flavors and textures. The creamy coconut milk and aromatic spices complement the succulent shrimp perfectly, while the vegetables add a delightful crunch. This dish is a true testament to