15-minute shrimp curry
If you have around 45 minutes to spend in the kitchen, 15-minute shrimp curry might be an outstanding gluten free, dairy free, whole 30, and pescatarian recipe to try. One portion of this dish contains around 5g of protein, 38g of fat, and a total of 384 calories. This recipe serves 3. For $2.37 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. It works well as a side dish. This recipe from Casaveneracion requires ginger, vegetable oil, curry paste, and fish sauce. A couple people made this recipe, and 18 would say it hit the spot. This recipe is typical of Indian cuisine. All things considered, we decided this recipe deserves a spoonacular score of 47%. This score is solid. 10 minute Shrimp Curry, How to cook: 15-minute shrimp curry, and Easy 20-Minute Coconut Curry Shrimp are very similar to this recipe.
Servings: 3
Ingredients:
2 bird's eye chilis, chopped (or 1 tsp. of chili flakes), for added spiciness and color
1 c. of coconut cream (see tip on extracting coconut cream)
2 to 4 tbsps. of curry paste, depending on how spicy you like your curry
fish sauce, to taste
2 cloves of garlic, minced
1 tsp. of grated ginger
1 stalk of lemongrass (see tip on preparation)
finely sliced onion leaves and more chopped chili, for garnish
2 shallots, chopped
a pack of shrimps, about 18 pieces, shelled and deveined, thawed completely
2 tbsps. of vegetable oil
Equipment:
frying pan
bowl
Cooking instruction summary:
InstructionsHeat the vegetable oil in a shallow pan.Saute the onion, garlic, lemongrass, ginger and chilies for about 30 seconds. Add the curry paste. Cook for another minute, stirring often.Add the shrimps. Stir. Cook just until they start to change color.Pour in the coconut cream. Season with fish sauce.Once the coconut cream starts to boil, turn off the heat and leave the shrimps to cook in the residual heat for another two to three minutes.To serve, transfer the shrimp curry to a bowl. Garnish with onion leaves and chopped chilies. Serve hot with rice or flat bread.
Step by step:
1. Heat the vegetable oil in a shallow pan.
2. Saute the onion, garlic, lemongrass, ginger and chilies for about 30 seconds.
3. Add the curry paste. Cook for another minute, stirring often.
4. Add the shrimps. Stir. Cook just until they start to change color.
5. Pour in the coconut cream. Season with fish sauce.Once the coconut cream starts to boil, turn off the heat and leave the shrimps to cook in the residual heat for another two to three minutes.To serve, transfer the shrimp curry to a bowl.
6. Garnish with onion leaves and chopped chilies.
7. Serve hot with rice or flat bread.
Nutrition Information:
covered percent of daily need
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