Shrimp curry with coconut milk
Preparation time: 20 minutes
Cooking time: 20 minutes
30 mL (2 Tbsp) Maison Orphée Coconut Oil
1 onion, chopped
1 red pepper, cut into julienne
1 green pepper, cut into julienne
1 clove garlic, pressed
30 mL (2 Tbsp) red curry paste
1 can (400 mL) coconut milk
30 mL (2 Tbsp) fish sauce (Nuoc-mâm)
15 ml (1 Tbsp) sugar
15 ml (1 Tbsp) fresh ginger, grated (optional)
500 g (1 kg) raw shrimp, peeled
Maison Orphée Sea Salt with Aromatic Herbs
Cilantro or Thai basil
1 lime, quartered
1. In a large skillet over medium heat, sauté onion and peppers in coconut oil, stirring frequently. Add garlic and red curry paste. Cook 1 minute.
2. Add the coconut milk, fish sauce, sugar and ginger. Cook 5 minutes low boil, stirring occasionally.
3. Add the shrimps. Bring to a boil, reduce heat and leave to simmer for about 5 minutes or until shrimps are cooked. Add sea salt and pepper to taste. Garnish with cilantro and serve with lime wedges. Serve with jasmine or basmati rice.
Save the shrimps shells to prepare a delicious stock.
For a very smooth sauce, choose a coconut milk that contains a thickener such as guar gum.
Instead of shrimps replace with chicken strips