Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Coconut-Turmeric Shrimp Curry
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 19 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 183 milligrams
- Sodium
- 712 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 29 grams
This golden-hued coconut curry is based on a South Indian fish curry called Meen Molee. We’re using shrimp here instead, but any delicate protein, even tofu, would work well with this lightly spiced, creamy stew that comes together quickly in one pan. Curry leaves are traditionally used in this dish, so if you have fresh or frozen curry leaves, add a handful to the hot oil in the beginning just before the onions.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 19 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 183 milligrams
- Sodium
- 712 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 29 grams
Ingredients
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Toss the shrimp with the lime juice, 1/2 teaspoon turmeric, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Let marinate 10 to 15 minutes.
- Meanwhile, heat the coconut oil in a large saucepan over medium heat. Add the onion and a big pinch of salt; cook, stirring occasionally, until softened and starting to brown, about 5 minutes. Add the garlic, ginger and remaining 1/2 teaspoon turmeric and cook, stirring, until the garlic starts to soften, about 30 seconds. Add the coconut milk, 1/2 cup water, the tomatoes, serranos, 1/2 teaspoon salt and a few grinds of pepper. Bring to a gentle simmer (do not boil) and cook until the tomatoes and serranos start to soften, about 5 minutes.
- Stir in the shrimp and simmer gently until cooked through, about 3 minutes. Season with salt and pepper. Serve the curry with the rice and top with cilantro. Serve with lime wedges to squeeze on top.
