Vietnamese Shrimp Curry (Cà Ri Tôm)
Ingredients:
- For the curry:
- 1 lb (450 g) shrimp, peeled and deveined
- 2 medium potatoes, peeled and cut into cubes
- 2 medium carrots, peeled and cut into chunks
- 1 bell pepper, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons lemongrass, finely chopped (or use lemongrass paste)
- 2 tablespoons curry powder (Vietnamese curry powder if available)
- 1 teaspoon turmeric powder
- 1 can (14 oz/400 ml) coconut milk
- 1 cup chicken or vegetable broth
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh cilantro or Thai basil leaves, chopped (for garnish)
Instructions:
1. Prepare the vegetables:
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.
- Add the minced garlic, ginger, and lemongrass. Sauté for another 2-3 minutes until fragrant.
2. Add the spices:
- Stir in the curry powder and turmeric powder. Cook for about 1 minute to release the flavors of the spices.
3. Cook the vegetables:
- Add the cubed potatoes and carrots to the pot. Stir to coat them with the spice mixture.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes and carrots are almost tender.
4. Add the shrimp and bell pepper:
- Add the sliced bell pepper and the shrimp to the pot. Stir well to combine.
- Pour in the coconut milk, fish sauce, and sugar. Stir to mix everything together.
5. Simmer the curry:
- Let the curry simmer for about 5-7 minutes, or until the shrimp are cooked through and the vegetables are tender. The shrimp should be pink and opaque.
- Taste and adjust the seasoning with salt and pepper if needed.
6. Garnish and serve:
- Garnish the Vietnamese Shrimp Curry with fresh cilantro or Thai basil leaves.
- Serve hot with steamed jasmine rice or crusty bread.
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