Shrimp curry with coconut milk Ingredients: curry powder - 2- onions, fresh or frozen unpeeled shrimp, about 10 per person coconut milk (the equivalent of two pressed coconuts or a small can) - 1- shallot - 2 cloves of garlic - emptied coconut, a little whole flesh in shavings and grated.
Utensils: 1 citrus press - 1 frying pan - 1 kitchen knife - 1 baking tray - 1 set of 12 ramekins Ramekin - 1 grater - 1 aluminum - 1 dish - 1 SaphirMatt Electrolux induction hob -
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Defrost the shrimp if necessary.
Phase 2
Peel them, leaving the piece of shell towards the queue.
Phase 3
Rinse them.
Phase 4
Soak them in coconut milk for an hour if possible (squeeze out the milk at the last moment, it is better that way).
Phase 5
Cut the onions, shallots and garlic into strips; Brown them in the pan, sprinkled with curry, coarse salt and pepper, until everything becomes transparent, about 8 to 10 minutes (or a little more if you prefer more colorful onions).
Phase 6
Set aside.
Phase 7
Drain the shrimp (do not throw away the coconut milk!), and sprinkle them in turn with curry; Brown them in the pan, with coarse salt and pepper, until they are just cooked (about 5 to 7 minutes).
Phase 8
Add the onions to the shrimp and cook together for 2 to 3 minutes then turn off the heat (if a hob) or reduce to minimum (if gas heat).
Phase 9
Add the coconut milk and let heat for 2 to 3 minutes.
Phase 10
ServPlace in the coconut halves (placed on a ramekin or twisted aluminum foil so that they do not lean), and sprinkle the top of each dish with small shavings of coconut flesh, and a little grated coconut flesh.
Utensils: 1 citrus press - 1 frying pan - 1 kitchen knife - 1 baking tray - 1 set of 12 ramekins Ramekin - 1 grater - 1 aluminum - 1 dish - 1 SaphirMatt Electrolux induction hob -
Total time:
40 min
Preparation:
20 min -
Cooking:
20 min
Phase 1
Defrost the shrimp if necessary.
Phase 2
Peel them, leaving the piece of shell towards the queue.
Phase 3
Rinse them.
Phase 4
Soak them in coconut milk for an hour if possible (squeeze out the milk at the last moment, it is better that way).
Phase 5
Cut the onions, shallots and garlic into strips; Brown them in the pan, sprinkled with curry, coarse salt and pepper, until everything becomes transparent, about 8 to 10 minutes (or a little more if you prefer more colorful onions).
Phase 6
Set aside.
Phase 7
Drain the shrimp (do not throw away the coconut milk!), and sprinkle them in turn with curry; Brown them in the pan, with coarse salt and pepper, until they are just cooked (about 5 to 7 minutes).
Phase 8
Add the onions to the shrimp and cook together for 2 to 3 minutes then turn off the heat (if a hob) or reduce to minimum (if gas heat).
Phase 9
Add the coconut milk and let heat for 2 to 3 minutes.
Phase 10
ServPlace in the coconut halves (placed on a ramekin or twisted aluminum foil so that they do not lean), and sprinkle the top of each dish with small shavings of coconut flesh, and a little grated coconut flesh.