Ingredients

Preparation

Peel the shrimp, keeping the tails, and put them in a bowl.
Add the lemon juice, stir, and let it rest for 5 minutes.
Rinse the shrimp under running water and dry them with paper towels.

Heat the oil in a saucepan with a thick bottom and sauté the onion until it starts to brown.
Add the turmeric, cinnamon, cloves, cardamom, bay leaves, ginger, and garlic, and sauté for 1 minute.
Add the chili powder and the diluted coconut cream.
Season to taste.
Bring to a boil over low heat, then reduce the heat and let it simmer for 2 minutes.
Add the shrimp and bring to a boil again.
Reduce the heat and let it simmer for 5 minutes, until the shrimp are well cooked.

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Main course

Shrimp Curry with Coconut Cream

Name: Shrimp Curry with Coconut Cream
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Asia
Ingredients: 1lb (500g) of raw, frozen, and thawed shrimp; 1 and 1/2 tablespoons (23ml) of lemon juice; 3 tablespoons of oil; 1/2 onion, finely chopped; 1/2 teaspoon of turmeric powder; 1 cinnamon stick of 2" (5cm); 4 cloves; 7 cardamom pods; 5 bay leaves; 1 piece of ginger of 3/4" (2cm), grated; 3 cloves of garlic, chopped; 1 teaspoon of chili powder; 1/4 cup (50g) of coconut cream diluted in 150ml of water (or 150ml of coconut milk)

Preparation: 10 min

Cooking: 15 min

Servings: 1

Shrimp Curry with Coconut Cream is a quick and savory dish, perfect for a weekday dinner. The shrimp are sautéed with aromatic spices and combined with a velvety coconut cream to create a perfect balance between spicy and sweet. In a few simple steps, you can prepare this exotic dish that will delight your guests. Serve it with rice to absorb all the delicious sauce.