Thai Coconut Curry

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 30 minutes

材料

• 1 pound jumbo shrimp

• 4 tablespoons vegetable oil

• 2 cloves garlic

• 1/4 teaspoon kosher salt

• 1/4 teaspoon red chili flakes

• 1/2 onion

• 1/2 red bell pepper

• 1/2 orange bell pepper

• 1/2 yellow bell pepper

• 1 cup coconut milk

• 4-6 tablespoons fish sauce

• 2 tablespoons peanut butter

• 2 tablespoons red curry paste

• 2 tablespoons lime juice

• 1 tablespoon brown sugar

• 2 teaspoons ground ginger

• 2 tablespoons basil leaves

• 2 tablespoons cilantro

• 1 green onion

• Red jalapeno pepper

手順

1. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.

2. Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.

3. Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.

4. In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well.

5. Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.

6. Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

栄養

• カロリー: 438 kcal
• 脂肪総量: 32 g
• 飽和脂肪: 23 g
• コレステロール: 286 mg
• ナトリウム: 1077 mg
• 炭水化物総量: 12 g
• 食物繊維: 2 g
• 糖質総量: 6 g
• タンパク質: 27 g