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