Angolan Shrimp Coconut Curry (moqueca De Camarão)
This Angolan Shrimp Coconut Curry, also known as Moqueca de Camarão, is a flavorful and aromatic dish that combines the richness of coconut milk with the delicate taste of shrimp. It's a popular dish in Angolan cuisine, known for its vibrant flavors and comforting qualities.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 cup (240ml) fish or vegetable broth
- 2 tomatoes, diced
- 2 tbsp (30ml) red palm oil (or olive oil)
- 2 tbsp (30ml) lime juice
- 2 tbsp (30ml) chopped cilantro
- Salt and pepper to taste
- 2 tbsp (30g) red palm oil (or olive oil)
- 2 tbsp (30g) red palm oil (or olive oil)
Instructions
- In a large pot, heat the red palm oil over medium heat.
- Add the onion and garlic, and sauté until softened.
- Add the bell pepper and tomatoes, and cook for a few minutes.
- Pour in the coconut milk and broth, and bring to a simmer.
- Add the shrimp and cook until they turn pink and are cooked through.
- Stir in the lime juice and cilantro, and season with salt and pepper.
- Serve the shrimp coconut curry hot with rice or bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Stove Serving bowls Measuring cups and spoons
Serving suggestions
Serve the Angolan Shrimp Coconut Curry with steamed white rice or crusty bread to soak up the delicious sauce.
Tips & tricks
For an extra kick of flavor, add a chopped chili pepper or a dash of hot sauce to the curry.
Cost
$20