Thai shrimp curry with coconut milk | Aromatic dinner
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25 min
Quick
Sezamo
Un curry thailandez cremos și aromat cu creveți suculenți, lapte de cocos, ardei roșu crocant și orez Jasmine parfumat. O cină exotică și delicioasă gata în 25 de minute.
Preparation method
Preparing ingredients and rice
Rinse the Jasmine rice in cold water until the water runs clear. Bring it to a boil with 450 ml of water and a pinch of salt. When it starts boiling, turn the heat down to low, cover with a lid, and simmer for 12-14 minutes until it absorbs all the liquid, then turn off the heat and leave it covered.
Peel and finely mince the fresh garlic and ginger. Slice the red bell pepper into thin strips. If using frozen shrimp, thaw them and pat them thoroughly dry with a paper towel.
Cooking the curry
In a deep pan or wok, heat the sunflower oil over medium heat. Add the minced garlic and ginger, sautéing for 1 minute until fragrant. Add the curry paste and sauté for another 1-2 minutes to release all its flavors.
Chef's tip
For an extra crunchy and fresh touch, you can also add a few sugar snap peas or soy sprouts during the last 2 minutes of cooking.
Adjust the spiciness level by adding more or less curry paste according to your preference.
Ingredients
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25 min
Under an hour
