The next time you want to impress your date, try this simple yet elegant shrimp curry. It’s creamy and tangy, with the perfect hint of spice.
Cook Time
20 minutes
Total Time
30 minutes
Yield
2 servings
Ingredients
2 tablespoons unsalted butter, divided
1 small yellow onion, diced
½ red bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
½ cup unsweetened coconut milk (120 mL)
1 ½ teaspoons fish sauce
1 tablespoon lemon juice
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
½ tablespoon sugar
2 teaspoons curry powder
1 tablespoon maggi, (chicken bouillon powder)
1 lb jumbo shrimp (445 g), peeled and deveined
brown rice, for serving
fresh cilantro leaf, for garnish
Nutrition Info
Calories 558
Fat 26g
Carbs 31g
Fiber 30g
Sugar 14g
Protein 51g
How to Make It
1. Step
Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
2. Step
Add the remaining tablespoon of butter and the red and green bell peppers. Cook until slightly softened, 3–4 minutes.
3. Step
Add the coconut milk, fish sauce, lemon juice, pepper, salt, sugar, curry powder, and maggi and mix well. Bring to boil, then reduce the heat to low and simmer for 10 minutes, until the flavors start to meld together.
4. Step
Add the shrimp and cook for 3–4 minutes, until pink and opaque.
5. Step
Serve the curry with brown rice and garnish with cilantro.
