Tropical Shrimp Curry Recipe

Today, I’m excited to share a unique and flavorful recipe that was inspired by a recent trip to a tropical island. The combination of fresh seafood, exotic fruits, and aromatic spices is sure to transport you to paradise with every bite.

Ingredients:

• coconut milk (400ml)
• lemongrass (2 stalks)
• pineapple (1/2, diced)
• mango (1, diced)
• shrimp (300g, peeled and deveined)
• red curry paste (2 tbsp)
• lime (1, juiced)
• cilantro (for garnish)

Kitchen Tools:

• chef’s knife
• cutting board
• saucepan
• wooden spoon

Preparation:

Start by heating a splash of oil in a saucepan over medium heat. Add the lemongrass (smashed with the back of a knife) and red curry paste, stirring for a minute until fragrant. Pour in the coconut milk and bring to a simmer.

Once the sauce is bubbling, add the shrimp, pineapple, and mango to the pan. Let everything cook for 5-7 minutes, or until the shrimp is pink and cooked through. Squeeze in the lime juice and give it a final stir.

Serve the curry over steamed rice and garnish with fresh cilantro. The combination of sweet fruits, spicy curry, and succulent shrimp is a true taste of the tropics.

Tips:

For an extra burst of flavor, try adding a handful of fresh basil leaves to the curry just before serving. The fragrant herb will elevate the dish and add a touch of herbal freshness.

Serving:

This tropical shrimp curry weighs approximately 1200g once cooked and serves 4 people. Each serving is around 300g and contains approximately 350 calories.

I hope you enjoy this tropical twist on a classic curry dish. Feel free to experiment with different fruits or seafood to make it your own! Bon appétit!