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.
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
- In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened.
- 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.
- Pour in the coconut milk and bring to a simmer.
- Add the shrimp to the pan and cook for 5-7 minutes, or until the shrimp are pink and cooked through.
- Season with salt and pepper to taste.
- 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