RCI-SP.005.0227.001
Shrimp and Coconut Milk Curry
Shrimp and Coconut Milk Curry from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- onion1 largechopped
- 2 tablespoons
- red or green bell pepper1 unitchopped
- of garlic3 clovessmashed
- jalapeno (small1 unithot) pepper, minced
- 2 tablespoons
- 1 teaspoon
- 1 teaspoon
- 1½ cups
- ¼ cup
- 1½ pounds
- of frozen green peas1 cup
- 2 tablespoons
- 1 tablespoon
- of chopped fresh cilantro⅓ cup
- 1 unit
Method
1
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Add the chopped onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softens.
4 minutes
3
Stir in the smashed garlic and minced jalapeno, cooking for 1 minute until fragrant.
4
Add the curry powder, ground cumin, and ground coriander, stirring constantly for 1-2 minutes to bloom the spices and prevent burning.
2 minutes
5
Pour in the vegetable or chicken broth and coconut milk, stirring well to combine with the spice mixture.
6
Add the chopped bell pepper and bring the mixture to a gentle simmer over medium heat.
3 minutes
7
Add the cleaned shrimp and frozen green peas, stirring gently to distribute them evenly throughout the curry.
1 minutes
8
Simmer for 8-10 minutes, stirring occasionally, until the shrimp are opaque and cooked through.
9 minutes
9
Dissolve the cornstarch in the lime juice, then stir this mixture into the curry to thicken the sauce slightly.
10
Simmer for an additional 1-2 minutes, stirring constantly, until the sauce reaches desired consistency.
2 minutes
11
Taste and adjust seasoning with salt and black pepper as needed.
12
Remove from heat and stir in the fresh cilantro just before serving.