CookPal AI
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Shrimp and Tomato Coconut Curry

Coût $15, économiser $10

Source: Recommended by CookPal

  • 50 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Rice

    • 🍚 2 bowls (300g) cooked rice

  • Seafood

    • 🦐 80g peeled shrimp

  • Vegetables

    • 🍅 1 tomato (200g), seeds removed
    • 🍆 1 eggplant (80g), chopped
    • 🧅 1 onion (200g), minced
    • 🧄 1 clove garlic, minced
    • 1 piece ginger, minced

  • Oil

    • 2 tbsp olive oil

  • Spices

    • 2 tbsp curry powder
    • 1 red chili
    • 1 tbsp chili powder
    • 1/2 tsp cumin seeds

  • Sauces and Liquids

    • 400cc coconut milk
    • 200cc unsalted tomato juice
    • 1.5 tbsp fish sauce
    • 1 tsp consomme

ÉTAPES

1

Cut the tomato in half, remove seeds, and chop into bite-sized pieces. Chop the eggplant into bite-sized pieces.

2

Remove the shrimp's vein, rinse with water, and pat dry.

3

Mince the onion, garlic, and ginger.

4

Heat olive oil in a pan over medium heat. Add onion, garlic, and ginger, and sauté for 3–4 minutes. Add the spices and sauté for another 4–5 minutes.

5

Add the tomato and eggplant to the pan and stir-fry briefly.

6

Add coconut milk, tomato juice, fish sauce, and consomme. Bring to a boil, cover, and simmer on low heat for 15 minutes.

7

Add the shrimp and cook for 4–5 minutes. Serve the coconut curry over warm rice.

NUTRIMENTS

Par portion

🔥

450

Calories

  • 25g
    Protéines
  • 50g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh shrimp for better flavor and texture.Adjust the spice level by reducing chili powder or omitting the red chili.Serve with a side of fresh salad for a balanced meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.