CookPal AI
recipe image

Shrimp Curry

成本 $12, 保存 $8

來源: Recommended by CookPal

  • 30 Min
  • 2 份量
  • $12

食材

  • Base

    • 🍚 2 bowls of cooked rice (400g)

  • Seafood

    • 🦐 8 headless shrimp (120g)

  • Vegetables

    • 🧅 1 onion (200g), thinly sliced
    • 🍅 1/2 can of diced tomatoes (200g)

  • Seasonings

    • 🧂 A pinch of salt
    • 🍷 50cc white wine
    • 🥛 50cc heavy cream
    • 1.5 tbsp olive oil
    • 1 tsp grated ginger
    • 🧄 1 tsp grated garlic
    • 🧈 5g salted butter
    • 1 tbsp curry powder
    • 2 tsp paprika powder
    • 🧂 1/3 tsp salt

步驟

1

Slice the onion thinly after removing the core.

2

Peel the shrimp, devein them, and pat dry. Sprinkle with a pinch of salt.

3

Heat 1 tbsp olive oil in a pan over medium heat. Cook the shrimp for 1 minute on each side. Add white wine and cook for another minute. Remove the shrimp and set aside with the cooking juices.

4

Wipe the pan clean. Heat 1/2 tbsp olive oil, add the onion, cover, and steam on low heat for 3 minutes. Uncover and sauté for 1-2 minutes. Add ginger, garlic, and butter, cooking until fragrant.

5

Add curry powder, paprika powder, and salt. Stir until well combined.

6

Add the diced tomatoes and the reserved shrimp cooking juices. Bring to a boil and simmer for 3 minutes.

7

Add the shrimp and heavy cream. Simmer for 2 minutes until warmed through.

8

Serve the shrimp curry over bowls of cooked rice.

營養成分

每份

🔥

450

卡路里

  • 25g
    蛋白質
  • 50g
    碳水化合物
  • 15g
    脂肪

💡 小提示

Use fresh shrimp for the best flavor.You can substitute heavy cream with coconut milk for a dairy-free option.Leftover curry can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。