Shrimp and Lychee Curry

Votes: 1

Lychees are packed with vitamin C and are a perfect addition to this Thai curry. They're as sweet as canned pineapple, plus they're packed with potassium and fiber.

Time: 1 hour 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 290, total fat 11 G., saturated fats G., proteins 12 G., carbohydrates 37 G., fiber G., cholesterol mg, sodium mg, sugar G.

A recipe for shrimp stewed in a tomato curry sauce with coconut milk. The dish is garnished with lychee.

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.

Ingredients for the recipe:

350 g peeled shrimp
250 g ripe lychees (about 8 pieces)
100 g green beans, peeled and cut into 3 cm pieces.
1 large tomato, coarsely chopped
2 shallots, one finely chopped, the other coarsely chopped
5 cm fresh ginger, peeled and coarsely chopped
3 tablespoons of vegetable oil
1 tsp. brown sugar
1 tsp curry powder
1/4 tsp cayenne pepper
400 gr. coconut milk
1 small eggplant, cut into 3cm pieces.
1 red pepper, cut into 1cm wide strips.
A handful of fresh coriander leaves and tender stems, as well as basil leaves
3 cups cooked rice for serving
Lime wedges for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, green beans, tomatoes, tomato sauce, coconut milk, eggplants, chili pepper, ground cayenne pepper, curry, brown sugar, basil, cilantro, rice, lychee

Cooking the dish according to the recipe:

Bring a small saucepan of water to a boil. Add the beans and cook until bright green, about 4 minutes. Drain and set aside to cool slightly.
Meanwhile, puree the tomatoes, coarsely chopped shallot, ginger, 1 tablespoon vegetable oil, sugar, curry powder, cayenne pepper, and 1 teaspoon salt in a food processor until smooth.

Heat 2 tablespoons of the remaining vegetable oil in a medium saucepan over medium heat. Add the finely chopped shallot and cook, stirring, until richly golden brown, about 5 minutes.

Add the puree and cook, stirring constantly, until the paste thickens and darkens a few shades, 15-20 minutes. Add 1 cup of water each time the paste starts to stick to the bottom of the pan. (Be sure to scrape down the edges while stirring to prevent it from sticking.)
Peel the lychee and remove the seeds from the pulp (this will break them into 3 or 4 pieces). Set aside.

Add 2 cups of water and coconut milk to the saucepan and bring to a boil. Add the eggplant and simmer until softened, about 6 minutes. Add the peppers and simmer until softened, about 6 minutes. (The sauce should be slightly looser than marinara; continue simmering if necessary.) Add the shrimp and green beans and simmer, stirring occasionally, until the shrimp are pink and cooked through, about 3-4 minutes. Add basil, cilantro, and salt to taste.

Place the curry in bowls. Top with lychees and the remaining basil and cilantro. Serve with rice and lime wedges.
Exit: 1.5 cups (per serving)