Mild Thai Curry Dish
- 1/4 cup minced onion
- 1/2 tsp curry powder
- 1/2 teaspoon canola oil
- 1/4 cup minced red bell pepper
- 1/4 cup minced medium green pepper
- 1/2 tsp ground cumin
- 1/4 cup coconut milk
- 1/2 tsp raw sugar
- 1/8 tsp red pepper flakes
- 2/3 lb tiger prawns peeled and deveined
- 1/2 tbsp cornstarch
- 1/2 tbsp water
- 2 tbsp cilantro flakes
- Carbohydrate 7.17298448358491 g
- Cholesterol 229.820134133333 mg
- Fat 9.97200196660208 g
- Fiber 0.5835375141242 g
- Protein 31.6996254026085 g
- Saturated Fat 5.9482743809595 g
- Serving Size 1 1 Serving (215g)
- Sodium 229.75197024481 mg
- Sugar 6.58944696946071 g
- Trans Fat 1.13044207873401 g
- Calories 248 calories
Step-by-step
- Heat oil in a nonstick saucepan or skillet over medium heat
- Saute onion, peppers, and garlic until vegetables soften - 3-5 min.
- Add Cumin and Curry powder and simmer 1-2 minutes, then stir in coconut milk, sugar, and red pepper.
- Raise heat to boil, then set temperature to med-low and simmer for 2 minutes
- Stir in the shrimp, increase heat to medium and simmer, stirring occasionaly, until shrimp is cooked through.
- In a small bowl, combine cornstarch with water and stir to blend, then add to the pan and cook until sauce thickens, 1-2 minutes.
- Serve over rice and enjoy!
Home cooks frequently crowd the pan when preparing shellfish, which traps moisture and prevents the necessary searing contact with the metal. Using a wide, heavy-bottomed skillet ensures the surface area remains large enough for rapid moisture evaporation during the initial aromatics sauté. Canola oil provides a high smoke point that handles the medium-heat requirement without scorching the minced onions and bell peppers.
Blooming ground spices directly in the warm oil and softened vegetables releases fat-soluble flavor compounds far more effectively than stirring them into liquids later. Toasting the cumin and curry powder for precisely one to two minutes eliminates raw spice bitterness while avoiding burnt aromatics. Adding coconut milk immediately after halts the toasting phase and deglazes the pan.
Tiger prawns require careful monitoring because crustacean proteins toughen rapidly when overexposed to heat. Simmering the shellfish just until the flesh turns opaque guarantees a tender bite, usually taking under three minutes in a gently bubbling sauce. Incorporating a cornstarch slurry near the end stabilizes the coconut milk emulsion so the sauce clings evenly to the protein.
Leftover seafood curry keeps safely in an airtight container in the refrigerator for up to forty-eight hours. Reheat portions gently over low heat on the stovetop with a splash of water to loosen the thickened starch matrix without cooking the shrimp further.
