Shrimp Coconut Curry

• 분량: 3 servings
• 총 시간: 25 minutes

재료

3 tablespoons vegetable oil

1/2 teaspoon black mustard seeds

8 fresh curry leaves

1 large red onion, finely chopped

1 teaspoon grated fresh ginger

1 teaspoon red chili powder

1 teaspoon sambar masala powder or curry powder

1/2 teaspoon turmeric

Table salt, to taste

One 14-ounce can coconut milk

12 colossal shrimp (13/15), shelled with tails on

Basmati rice, for serving

방향

In a large skillet, heat 2 tablespoons of the vegetable oil over medium heat. Add the mustard seeds. As soon as they begin to sputter, add the curry leaves, onions and ginger; saute until the onions are golden brown, 5 to 7 minutes.

Reduce the heat to low. Add the chili powder, sambar masala, 1/4 teaspoon of the turmeric and some salt and saute for 1 minute. Add the coconut milk and simmer until the mixture is slightly thickened and has turned a deeper shade of gold, about 5 minutes.

Pat dry the shrimp. Combine the remaining 1/4 teaspoon turmeric and some salt in a medium bowl. Add the shrimp and toss to coat. Heat the remaining tablespoon vegetable oil in a second large skillet over medium heat. Add the shrimp and cook, tossing occasionally, until pink, 4 to 6 minutes. Add the shrimp to the coconut curry. Serve over rice.

영양 정보

• 칼로리: 427
• 지방 전체: 43g
• 포화 지방: 26g
• 콜레스테롤: 32mg
• 나트륨: 497mg
• 탄수화물 전체: 10g
• 식이섬유: 2g
• 총 당류: 2g
• 단백질: 6g