Fish & seafood
Thai shrimp curry
Shrimp in red curry with coconut milk and vegetables, Thai style.
Gluten-free
Ingredients
- 500 g peeled shrimp
- 2 tablespoons red curry paste
- 400 g coconut milk
- 1 red pepper in strips
- 1 onion
- 2 garlic cloves
- 1 piece of ginger
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- 1 lime
- 1 bunch of cilantro
- 30 g coconut oil
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, garlic and ginger in the mixing bowl and chop 4 sec/speed 6.
- Add the coconut oil and saute 5 min/120°C/spoon speed.
- Add the red curry paste and saute 2 min/100°C/spoon speed.
- Pour in the coconut milk, the fish sauce and the palm sugar.
- Add the pepper in strips and program 8 min/100°C/reverse/spoon speed.
- Add the shrimp and program 5 min/90°C/reverse/spoon speed.
- Check that the shrimp are pink and juicy.
- Add the juice of half a lime and mix 5 sec/reverse/spoon speed.
- Serve with jasmine rice and fresh chopped cilantro on top.
Tips
- Adjust the amount of curry paste according to how spicy you want it.
- The fish sauce brings the characteristic umami touch.
- Always serve with rice to balance the spice.
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