Kari Udang Kelapa Jeruk Nipis (coconut Lime Shrimp Curry)
This Kari Udang Kelapa Jeruk Nipis, or Coconut Lime Shrimp Curry, is a delightful dish from the Turks and Caicos Cuisine. The combination of creamy coconut, zesty lime, and succulent shrimp creates a burst of tropical flavors that will transport you to the islands.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- Juice of 2 limes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat.
- Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
- Sprinkle the curry powder over the vegetables and stir to combine.
- Pour in the coconut milk and lime juice. Bring to a simmer.
- Add the shrimp and cook for 5-7 minutes, or until they are pink and cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large skillet Cutting board Knife Wooden spoon
Tools
Juicer (for lime)
Serving suggestions
Serve the Kari Udang Kelapa Jeruk Nipis over steamed rice or with a side of naan bread.
Tips & tricks
For an extra kick of heat, add a chopped chili pepper to the curry.
Cost
$20