Curry De Camarones Y Coco (shrimp And Coconut Curry)
This Curry de Camarones y Coco (Shrimp and Coconut Curry) recipe is a delicious and aromatic dish from Nicaraguan cuisine. The combination of shrimp, coconut milk, and flavorful spices makes this curry a perfect choice for a special dinner or gathering.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 1 teaspoon sugar
- Salt and pepper to taste
- 2 tablespoons chopped cilantro for garnish
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
- Add the red bell pepper and curry powder, and cook for 2-3 minutes.
- Pour in the coconut milk and sugar, and bring to a simmer.
- Add the shrimp and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper, and garnish with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 12g
- Protein
- 25g
- Fat
- 20g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Curry de Camarones y Coco over steamed rice for a complete meal.
Tips & tricks
For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry.
Cost
$20