Marshallese Coconut Shrimp Curry
Marshallese Coconut Shrimp Curry is a delicious and flavorful dish that originates from Micronesian cuisine. This dish combines the richness of coconut milk with the savory flavors of shrimp and a blend of aromatic spices.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced bell pepper and continue to cook for 2-3 minutes.
- Sprinkle the curry powder, turmeric, cumin, and paprika over the vegetables, and stir to combine.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the shrimp to the skillet and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh 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
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 12g
Supplies
Large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Marshallese Coconut Shrimp Curry over steamed white rice for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add a chopped chili pepper or a dash of cayenne pepper to the curry.
Cost
$15