Fiery Shrimp Curry
Yield
4 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemongrass
stalks, -or- 2 tsp lemon zest |
*
|
| 2 | each |
shallots
minced |
*
|
| 3 | each |
garlic cloves
|
|
| 2 | teaspoons |
ginger
fresh, grated |
|
| 2 | teaspoons |
coriander seeds
|
|
| 6 | each |
hot chili peppers
yellow or green, minced |
*
|
| ½ | cup |
kaffir lime leaves
or |
*
|
| 1 | teaspoon |
honey
|
|
| ½ | cup |
coconut milk
unsweetened |
|
| 1 | pound |
shrimp
peeled |
|
| 2 | teaspoons |
canola oil
|
|
| ½ | cup |
lime juice
|
|
| ¼ | cup |
mirin (sweet seasoning)
or white wine |
*
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
lemongrass
stalks, -or- 2 tsp lemon zest |
*
|
| 2 | each |
shallots
minced |
*
|
| 3 | each |
garlic cloves
|
|
| 1E+1 | ml |
ginger
fresh, grated |
|
| 1E+1 | ml |
coriander seeds
|
|
| 6 | each |
hot chili peppers
yellow or green, minced |
*
|
| 118 | ml |
kaffir lime leaves
or |
*
|
| 5 | ml |
honey
|
|
| 118 | ml |
coconut milk
unsweetened |
|
| 453.6 | g |
shrimp
peeled |
|
| 1E+1 | ml |
canola oil
|
|
| 118 | ml |
lime juice
|
|
| 59 | ml |
mirin (sweet seasoning)
or white wine |
*
|
| 2.5 | ml |
salt
|
|
Directions
PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely chop lemon grass. 2. Combine lemon grass, shallots, garlic, ginger, coriander, processor and purée until smooth. 3. Heat oil in a large skillet and sauté shrimp until opaque, about 5 min. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done.
