Coconut Curry Shrimp
Coconut Curry Shrimp is a popular dish in Seychellois cuisine, known for its rich and aromatic flavors. This recipe combines succulent shrimp with a creamy coconut curry sauce, perfect for serving over a bed of steamed rice.
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snow peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, sauté until fragrant.
- Sprinkle curry powder over the onion and garlic, stir to combine.
- Pour in the coconut milk, fish sauce, and brown sugar, stir well.
- Add the shrimp, red bell pepper, and snow peas to the skillet, simmer for 5-7 minutes until the shrimp is cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
Supplies
Large skillet Chopping board Knife Measuring spoons Stirring spoon
Tools
Stovetop
Serving suggestions
Serve the Coconut Curry Shrimp over steamed rice for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry sauce.
Cost
$20