🍽️ Creamy Shrimp Curry

Name: Creamy Shrimp Curry
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Tiger shrimp (peeled and deveined, leaving the tail fin); 1 onion; 2 garlic cloves; 3 tbsp peanut oil; 0.5 tsp brown mustard seeds; 1 tsp cayenne pepper; 0.5 tsp ground turmeric; 1 tbsp ground coriander; 1 tsp ground cumin; 2 tbsp lemon juice; 150 ml vegetable broth; 300 ml coconut milk; salt; pepper

350 kcal · 30 min · 4 servings

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Ingredients

500 g Tiger shrimp (peeled and deveined, leaving the tail fin)
1 onion
2 garlic cloves
3 tbsp peanut oil
0.5 tsp brown mustard seeds
1 tsp cayenne pepper
0.5 tsp ground turmeric
1 tbsp ground coriander
1 tsp ground cumin
2 tbsp lemon juice
150 ml vegetable broth
300 ml coconut milk
salt
pepper

Instructions

1. Rinse the shrimp under running water and let them drain well in a colander.
2. Peel the onions and cut them into thin strips.
3. Peel the garlic cloves and chop them finely.
4. Heat the peanut oil in a large pan.
5. Add the mustard seeds to the hot oil.
6. Wait until the mustard seeds start to pop slightly.
7. Add the onion strips and the chopped garlic to the pan.
8. Fry the vegetables until golden yellow.
9. Stir in the cayenne pepper, turmeric powder, ground coriander, and ground cumin.
10. Add 2 tablespoons of lemon juice and the vegetable broth.
11. Let the mixture simmer covered on low heat for about 8 minutes.
12. Stir the coconut milk into the sauce.
13. Bring the sauce to a brief boil.
14. Season the sauce carefully with salt.
15. Add the drained shrimp to the pan.
16. Simmer the shrimp on low heat for 4 to 5 minutes until cooked through.
17. Taste the finished curry and adjust with salt, pepper, and a little lemon juice.
18. Serve the curry hot with rice or chapati flatbread.

Nutrition per serving

kcal: 350
Protein: 25 g · Fett/Fat: 25 g · Carbs: 5 g