Shrimp Coconut Curry

• 份量: 3 servings
• 總時間: 25 minutes

食材

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

步驟

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.

營養

• 卡路里: 427
• 總脂肪: 43g
• 飽和脂肪: 26g
• 膽固醇: 32mg
• 鈉: 497mg
• 總碳水化合物: 10g
• 膳食纖維: 2g
• 總糖: 2g
• 蛋白質: 6g