Zutaten für Shrimp Curry
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large chopped onion
- 4 cloves minced garlic
- 1 inch grated ginger
- 3 tablespoons curry powder
- 2 bay leaves
- 2 star anise
- 1 crushed cardamom pod
- 1 cinnamon stick
- 1 teaspoon cumin seeds
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons white wine vinegar
- 1 tablespoon brown sugar
- 2 cups chicken stock
- salt and pepper to taste
- 1 (13.5 ounce) can full-fat coconut milk
- 1 pound peeled and deveined shrimp
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Zubereitung von Shrimp Curry
- Heat 2 tablespoons butter and 1 tablespoon vegetable oil in a large pot over medium heat. Add 1 large chopped onion, 4 cloves minced garlic, and 1 inch grated ginger. Sauté for 5 minutes, until softened.
- Reduce heat to low. Stir in 3 tablespoons curry powder, 2 bay leaves, 2 star anise, 1 crushed cardamom pod, 1 cinnamon stick, and 1 teaspoon cumin seeds. Cook for 5 minutes, stirring frequently, until fragrant.
- Add 1 (28 ounce) can crushed tomatoes, 2 tablespoons white wine vinegar, 1 tablespoon brown sugar, and 2 cups chicken stock. Stir well to combine.
- Bring to a boil, then reduce heat to low and simmer for 45 minutes, or longer for a deeper flavor. The longer it simmers, the more the spices will meld.
- Stir in 1 (13.5 ounce) can full-fat coconut milk. Adjust seasoning with salt and pepper to taste.
- Increase heat to medium-high. Add 1 pound peeled and deveined shrimp. Cook for 8-10 minutes, or until the shrimp turn pink and are cooked through.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
41g
Fat
22g
Carbs
5g
