Coconut curry with shrimp
Votes: 9
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Coconut curry with shrimp - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g large peeled shrimp
- 400 gr. coconut milk
- 1 tbsp lime juice
- 1 tbsp. curry powder
- 2 tsp. chopped ginger
- Lime wedges for garnish
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Cooking the dish according to the recipe:
- In a large saucepan, whisk together the coconut milk, lime juice, curry powder, and ginger. Bring to a simmer over low heat. Simmer until the mixture thickens and thickens, about 7-10 minutes. Season with salt and pepper, if needed.
Add the shrimp and simmer, covered, until the shrimp are cooked through, about 12-15 minutes. Transfer the curry to bowls and serve with lime wedges.
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