Light shrimp curry recipe
Light Shrimp Curry recipe
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Recipe intro
This light shrimp curry recipe is a delightful and healthy twist on a classic dish. Packed with succulent shrimp, vibrant vegetables, and aromatic spices, it offers a burst of flavors in every bite. The creamy coconut milk adds richness without overwhelming the dish, making it perfect for those seeking a lighter alternative. Whether you're a curry enthusiast or simply looking to try something new, this recipe is sure to impress with its balance of heat, tanginess, and freshness.Keywords: light, shrimp curry, healthy, coconut milk, flavorful.
Light shrimp curry recipe details
Ingredients
24 | shrimps, ready to cook |
3 | onions, chopped |
1 | red chili pepper, chopped |
1 tsp | ground cumin |
1 tsp | coriander seeds |
1 tbsp | ginger, grated |
1 tbsp | turmeric powder |
2 | tomatoes, diced |
400 ml | coconut milk |
6 sprig(s) | fresh coriander, chopped |
3 clove(s) | garlic, minced |
2 tbsp | oil |
100 ml | vegetable stock |
salt | |
sugar |
Instructions
In a pan, heat half of the oil. Roast the chili, cumin and coriander seeds for 1-2 minutes, then remove from the pan.In a mortar, combine the chili mixture with onion, garlic, ginger and turmeric. Pestle until smooth.
In a saucepan, heat the remaining oil. Fry the shrimp for just a minute, then stir in the mixed spices, coconut milk, stock and the tomatoes. Cover and simmer for a few minutes. Season to taste with salt and sugar.
Serve garnished with coriander leaves.
Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 10 min
Grade of difficulty:
easy
Calories per portion:
n/a
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