Shrimp Curry
fromcheflindseyfarr.comcheflindseyfarr.com/curried-mango-tofu
This delicious shrimp curry with coconut rice is packed with flavor and spice. With easy instructions, this chef-created dish will be a new favorite!
Ingredients
Instructions
Prepare the Rice:
In a saucepan, combine all of the ingredients for the rice. Bring to a boil on the stove over medium heat. Cover, reduce heat to low, and simmer for 20-25 minutes or until rice is tender and most of the liquid has been absorbed.
Prepare the Curry:
Thaw the shrimp in ice water if frozen. While the rice cooks, devein the shrimp, rinse, and pat dry with a paper towel. Set aside.
Melt butter in a skillet over medium heat. Sauté the green beans, onions, and peppers until the onions are translucent and the peppers are tender.
Add the garlic and sauté until it is just beginning to brown.
Add the curry paste to the pan. Stir to coat.
Add the mango chutney, stir well to combine, and taste the sauce. You can add more curry or salt to taste.
Add shrimp to the pan and stir. Simmer until the shrimp is fully cooked, about 3-4 minutes per side.
Serve over a bed of coconut rice.
Nutrition
- Calories
- 359 kcal
- Carbohydrate Content
- 53 g
- Protein Content
- 13 g
- Fat Content
- 10 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0.1 g
- Cholesterol Content
- 89 mg
- Sodium Content
- 448 mg
- Fiber Content
- 3 g
- Sugar Content
- 17 g
- Unsaturated Fat Content
- 3 g
- Serving Size
- 1 serving
