Shrimp Stewed in Curry Tomato Sauce coconut milk. The dish is decorated with lychee fruits.
Lychees contain vitamin C and are great for this Thai curry. They are as sweet as canned pineapple, besides they contain potassium and fiber.
Nutrition value of one serving: (total 6) Calories 290, total fat 11 g., saturated fats g., proteins 12 g., carbohydrates 37 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 30 min. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 350 gr peeled shrimp
- 250 gr ripe lychee (about 8 pieces)
- 100 gr. green beans, peeled and cut into pieces of 3 cm.
- 1 large tomato, chopped coarsely
- 2 shallots, one chopped finely, the other chopped
- 5 cm. Peeled and chopped coarsely fresh ginger
- 3 tbsp. l vegetable oil
- 1 tsp brown sugar
- 1 tsp curry powder
- 1/4 tsp cayenne pepper
- 400 gr. coconut milk
- 1 small eggplant, cut into 3 cm pieces.
- 1 red pepper, cut into strips 1 cm wide.
- A handful of fresh leaves and delicate stalks of cilantro, as well as leaves basilica
- 3 tbsp. boiled rice for serving
- Lime wedges for serving
Recipes with similar ingredients: shrimp, green beans, tomatoes, tomato sauce, coconut milk, eggplant, chili pepper, ground cayenne pepper, curry, brown sugar, basil, cilantro, rice, lychee
Recipe preparation:
- Take a small pot of water and bring to a boil. Add the beans and cook until it turns bright green, about 4 minutes Drain and put it aside so that it is slightly has cooled down.
- Meanwhile, chop the tomatoes, coarsely chopped shallots, ginger, 1 tbsp. l vegetable oil, sugar, curry, cayenne pepper and 1 tsp salt in a food processor until it all turns into mashed potatoes.
- Heat in a medium saucepan 2 tbsp. l the remaining vegetable oil over medium heat. Add finely chopped shallots and cook, stirring, until saturated golden brown, about 5 min. Add mashed potatoes and cook, stirring well until the paste thickens and becomes a little shades darker, 15-20 minutes. Add 1 cup of water each time when the paste begins to stick to the bottom of the pan. (When stirring be sure to collect the paste from the edges so that it does not burn.)
- Peel the lychee and remove the seeds from the pulp (at the same time they break into 3 or 4 parts). Set aside. Add 2 tbsp. To the pan. water and coconut milk, bring to a boil. Add the eggplant and simmer until soft, about 6 minutes. Add pepper and simmer until softness, about 6 minutes (The sauce should be a little looser than marinara, continue to simmer if necessary). Add shrimp and green beans and simmer, stirring occasionally, until the shrimp won’t turn pink and be ready, about 3-4 mines. Add basil, cilantro and salt to taste. Put curry in plates. Top should be lychee with the remaining basil and cilantro. Serve with rice and lime slices. Yield: 1.5 tbsp. (per serving)
