How to Make Southeast Asian Curry Shrimp: A Flavorful Journey

Q: Can I use frozen shrimp for this recipe? A: Yes, you can use frozen shrimp. Just make sure to thaw them properly before cooking.
Q: Is there a substitute for small green limes? A: You can use lemon juice as a substitute if small green limes are not available.
Q: Can I make this curry less spicy? A: Yes, you can adjust the spiciness by reducing the amount of curry or choosing a milder curry variety.

Southeast Asian Curry Shrimp

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Notes

Ingredients:

• 20 fresh shrimp
• 1 block of curry
• ½ onion
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 5 small green limes
• 1 tablespoon oil
• Ginger, as needed
• 4 cloves of garlic

Instructions:

1. Dehead the shrimp, remove the vein, and trim the legs.
2. Dice the bell peppers, slice the ginger, and mince the garlic.
3. Chop the onion and halve the small green limes. Prepare the curry.
4. Heat oil in a pan, dry the shrimp, and fry them on both sides until cooked.
5. Once the shrimp turn golden brown, remove them from the pan and set aside.
6. In the same pan, add a bit more oil, and sauté ginger, garlic, and onion until fragrant.
7. Add water and break the curry into small pieces before adding to the pan.
8. Cook the curry on medium-low heat until it thickens.
9. Add the shrimp, bell peppers, and small green limes, and continue to simmer for 5-10 minutes until the peppers soften and the shrimp are well-flavored. Remove from heat.
10. Your Southeast Asian Curry Shrimp is ready to serve!

Nutrition:

• Calories: Varies based on portion size and oil used
• Rich in protein from shrimp
• Provides vitamins and minerals from bell peppers and limes
• Contains spices that may offer anti-inflammatory benefits

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