Shrimp & potato curry
Shrimp & potato curry is a delicious dish featuring tender shrimp and hearty potatoes in a rich coconut milk curry sauce. It's an aromatic blend of spices perfect for a comforting weeknight meal.
Cook time 18 min
Prep time 15 min
Ingredients:
1 tbsp vegetable oil1 onion
2 garlic cloves
2 red hot chili peppers
2 tbsp curry paste
5 potatoes
2 cups coconut milk
12 oz shrimps
1 tbsp fish sauce
Shrimp & potato curry is a delicious and aromatic dish that combines tender shrimp and hearty potatoes with a rich and flavorful coconut milk curry sauce. This dish is perfect for a warming weeknight dinner or a special occasion.
Instructions:
- Start by preparing all the ingredients. Finely chop the onion, mince the garlic, and slice the red hot chili peppers. Peel and cube the potatoes if you haven't already. Peel and devein the shrimps.
- In a large pan or pot, heat the vegetable oil over medium heat.
- Add the chopped onion to the pan and sauté for about 5 minutes, or until the onion becomes soft and translucent.
- Add the minced garlic and sliced chili peppers, and sauté for another 2-3 minutes, until fragrant.
- Stir in the curry paste and cook for about 1 minute, allowing the flavors to meld together.
- Add the cubed potatoes to the pan and stir to coat them in the curry mixture. Pour in the coconut milk and bring the mixture to a boil.
- Reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.
- Add the shrimps to the pan and cook for about 5 minutes, or until they turn pink and are cooked through.
- Stir in the fish sauce, tasting and adjusting the seasoning if necessary.
- Remove the pan from heat and let the curry sit for a few minutes to allow the flavors to develop fully.
- Serve the shrimp and potato curry hot, garnished with cilantro or green onions if desired.
Enjoy your Shrimp & Potato Curry over a bed of steamed rice or with warm naan bread. The combination of shrimp, potatoes, and fragrant curry sauce is sure to be a hit with your family and friends. Bon appétit!
Shrimp & potato curry FAQ:
You should cook the potatoes for about 15-20 minutes after adding the coconut milk, or until they are tender.
A large pan or pot is recommended to comfortably accommodate all the ingredients and allow for even cooking.
Yes, you can substitute shrimp with chicken, tofu, or other seafood, but cooking times may vary depending on the substitute used.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
If the curry is too spicy, you can balance it by adding a little more coconut milk or serving it with a side of rice to tone down the heat.
Cooking Tips:
- Prep ingredients first: Chop all your vegetables and measure out your spices and liquids before you start cooking. This makes the cooking process smoother and prevents any last-minute scrambling.
- Adjust the spice level: If you prefer a milder curry, you can reduce the number of chili peppers or use a milder curry paste. Conversely, if you like it spicier, add more chili peppers or a spicier curry paste.
- Cook potatoes thoroughly: Ensure the potatoes are completely cooked through before adding the shrimp, as shrimp cooks quickly and can become tough if overcooked.
- Use fresh shrimp: For the best flavor and texture, use fresh shrimp. If using frozen shrimp, make sure they are thoroughly thawed before cooking.
- Serve immediately: Curry is best enjoyed fresh. Serve the dish immediately after cooking to enjoy the shrimp's tenderness and the potatoes' perfect texture.
Nutrition Facts
4 ServingsCalories 540kcal
Protein 20g
Carbohydrates 54g
Fiber 9g
Sugar 9g
Fat 33g
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