Santomean Coconut Shrimp Curry

Santomean Coconut Shrimp Curry is a delightful dish that combines the flavors of coconut, shrimp, and aromatic spices. This recipe is a popular dish in Santomean cuisine, known for its rich and flavorful curries.

Santomean Coconut Shrimp Curry

Ingredients

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper
  • Salt and pepper to taste
  • 2 tbsp vegetable oil
  • 2 cups cooked rice, for serving

Instructions

  1. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened.
  2. Add the minced garlic, sliced bell pepper, curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for 2-3 minutes until the spices are fragrant.
  3. Pour in the coconut milk and bring to a simmer.
  4. Add the shrimp to the pan and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
  5. Season with salt and pepper to taste.
  6. Serve the Santomean Coconut Shrimp Curry over cooked rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
25 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320
Carbohydrates
15g
Protein
20g
Fat
22g

Supplies

Large pan Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Santomean Coconut Shrimp Curry is best served hot over a bed of fluffy rice.

Tips & tricks

For an extra kick of heat, add more cayenne pepper to the curry according to your preference.

Cost

$15