クセになる トマトココナッツカレー
By May
This unique coconut curry combines spicy flavors with the rich sweetness of coconut and the umami of shrimp, creating a delicious dish that's different from traditional curry.
Prep: 10 min · Cook: 40 min · Serves 2
Ingredients
- 240 g ごはん (rice)
- 200 g カットトマト缶 (canned diced tomatoes)
- 200 ml ココナッツミルク (coconut milk)
- 50 g エビ (むき) (peeled shrimp)
- 1 個 玉ねぎ (onion)
- 少々 塩 (salt)
- 1.5 tbsp カレー粉 (curry powder)
- 1 tsp すりおろし生姜 (grated ginger)
- 1 tsp すりおろしニンニク (grated garlic)
- 1 tbsp 砂糖 (sugar)
- 1 tbsp 鶏ガラスープの素 (chicken bouillon)
- 1 tsp ナンプラー (fish sauce)
- 少々 黒こしょう (black pepper)
- 1 tbsp オリーブオイル (olive oil)
- 適量 パクチー (cilantro)
Method
- Prepare the shrimp by removing the intestinal tract. Chop the cilantro coarsely.
- Slice the onion thinly against the grain.
- In a frying pan, heat olive oil and add the shrimp, cooking until they change color, then remove from the pan.
- In the same pan, add the onion and salt, and sauté over high heat until caramelized.
- Once caramelized, turn off the heat and add (A) ingredients, then sauté over low heat. Mix in the canned diced tomatoes once combined.
- When the mixture thickens, add the coconut milk and (B) ingredients, and simmer over medium heat for about 10 minutes.
- Once it thickens, add the shrimp back into the pan, season with salt and black pepper, and remove from heat.
- Serve the rice on a plate, top with the curry, and garnish with cilantro.
Saved with Dishful, a recipe manager for home cooks.