An oriental-inspired recipe, very simple but very tasty… made with easily available ingredients. The shrimp curry with vegetables and coconut milk is a fast, light, and flavorful dish, perfect to serve with rice. The preparation is extremely simple, just sauté the vegetables and shrimp in one skillet, together with the spices, then add the coconut milk. You can customize the spices according to your preferred level of spiciness and vary the vegetables as you like… try this recipe, it’s really delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Asian
- Seasonality: All Seasons
- Energy 142.55 (Kcal)
- Carbohydrates 12.59 (g) of which sugars 7.11 (g)
- Proteins 14.45 (g)
- Fat 4.60 (g) of which saturated 2.55 (g)of which unsaturated 1.38 (g)
- Fibers 2.38 (g)
- Sodium 340.95 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz shrimp
- 2 zucchini
- 1 carrot
- Half onion
- 1 cup ml coconut milk
- 1 tsp curry
- chili pepper
- Half tsp ginger
- vegetable oil
- salt
- pepper
- parsley (or cilantro)
Tools
- Wok
- Cutting Board
Preparation
Clean the shrimp by removing the black filament, peel and wash them well. If you have the heads, you can leave them on or remove them and save for other recipes.
Peel the onion and slice it. Trim the zucchini and cut them into cubes or strips, peel the carrot and cut it like the zucchini.
Heat a swirl of oil in the wok (or a large pan), add the vegetables, season with salt, pepper, a pinch of chili pepper to taste, the curry, and the ginger.
Cook on high heat for 7-8 minutes, so the vegetables remain crunchy (1).
Now add the shrimp and continue, still on high heat, for a couple of minutes (2).
Finally, pour in the coconut milk and stir (3). Let it cook for another 5-6 minutes, just enough time to flavor the ingredients.
At the end, sprinkle with chopped parsley or cilantro to taste. If you like, you can add a splash of lemon or lime juice.
The shrimp curry with vegetables and coconut milk is ready, serve it hot, accompanied by classic basmati rice, or sushi rice.
Tips and Notes
You can use the curry of your choice, depending on whether you like it more or less spicy. You can add other spices as you like.
You can vary the vegetables depending on what you have available, using for example bell peppers, or add legumes like chickpeas.
The cooking of the vegetables and shrimp should be very quick, to maintain their texture.
Before using it, shake or stir the coconut milk, to mix the more solid part with the liquid.
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