Shrimp Coconut Curry

• khẩu phần: 3 servings
• tổng thời gian: 25 minutes

Nguyên liệu

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

Hướng dẫn

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.

Dinh dưỡng

• Calo: 427
• Tổng Chất béo: 43g
• Chất béo bão hòa: 26g
• Cholesterol: 32mg
• Natri: 497mg
• Tổng Carbohydrate: 10g
• Chất xơ: 2g
• Tổng Đường: 2g
• Chất đạm: 6g