Shrimps sautéed with coconut milk and chilli pepper
Main course
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Cook Time
1 h 30 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This dish is an absolute favourite of mine! The combination of juicy shrimps, the creamy coconut milk and the slight spiciness of the chilli pepper is simply irresistible. I like to make it when I have guests, as it is quick to prepare and always goes down well. The marinating time of one hour ensures that the shrimps perfectly absorb the aroma of the spices. Served with rice, it is a light yet satisfying dish that is perfect for warm summer evenings. If you don't like it too spicy, you can of course leave out the chilli pepper.
Ingredients (11 ingredients)
-
Shrimps
-
Spring onions
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Coconut milk
-
to taste Chili powder
-
Hot red chili pepper
-
to taste Curry
-
Lemon
-
1 clove Garlic
-
Seed oil
-
to taste Salt
-
Rice
Preparation (6 steps)
Marinate shrimps
Peel the shrimps, removing the head but leaving the tail on. Put the shrimps in a bowl and mix with curry, chilli powder and garlic powder. Mix well so that the shrimps are completely covered with the spices. Cover the bowl with cling film and refrigerate for 1 hour.
Prepare spring onions
Clean the spring onions and cut them lengthwise into fine strips.
Sauté spring onions
Put oil in the mixing bowl and add the spring onions. Sauté for 3 min./120°C/speed 1.
Add and cook shrimps
Put the marinated shrimps in the mixing bowl and cook for 5 min./Varoma/gentle stir setting/reverse. Use the spatula to mix the ingredients.
Add coconut milk and simmer
Add salt and coconut milk and simmer for 8 min./100°C/speed 2 without a measuring cup until the sauce reaches the desired consistency.
Serve
Serve the shrimps sautéed with spring onion with the sauce and serve with rice.
Finished cooking? Great! 🎉
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Created by
Francesca Martini
6
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Crustaceans
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