Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 60 Times
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Spicy Shrimp Curry
Yield : Serves 4-6
Ingredients
For the curry paste:
- ½ teaspoon ground cumin or whole seeds, crushed
- 1 heaped teaspoon ground coriander or whole seeds, crushed
- 2-3 whole fresh green chillies, to taste
- 3 large thumb-sized pieces of fresh ginger, peeled and chopped
- 3 fresh lemongrass stalks, trimmed back and chopped
- 4 cloves of garlic, peeled
- 4 handfuls of fresh coriander (cilantro), with stalks
- 6 mild onions, washed and trimmed
- Zest of 1 lime and juice of 2 limes
- 2 tablespoons olive oil, to loosen
For the shrimp curry:
- 7 ounces slender green beans, trimmed
- 7 ounces baby corn
- 1 x 14 ounce can of coconut milk
- 2-3 tablespoons light or dark soy sauce
- ¾ pound cooked, peeled tiger or jumbo shrimp or cooked, peeled shrimp, chilled or frozen
Directions
Throw the first 10 ingredients into a food processor and whizz up to a fine paste. Pour a little oil into a hot wok or casserole-type pan, add the green beans and baby corn and stir fry for 30 seconds. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes. Season with soy sauce, add the shrimp and cook for 1 minute (if using frozen shrimp, add them 2 minutes before the end of cooking time). Serve immediately with some light, fluffy rice.
© 2012 Jamie Oliver
Note from Cookstr's Editors
Nutritional information is based on 6 servings and includes 2 teaspoons of soy sauce.
Nutritional Information
Nutrients per serving
338 kcal
15 % daily value
35 % daily value
2 % daily value
715 mg
118 mg
18 g
7 g
7 g
26 g
109 mg
484 mg
13 g
22 g
38 % daily value
