Spicy Coconut Shrimp Curry
Indulge in a flavorful and aromatic fusion of Indian spices, coconut milk, and juicy shrimp. This vibrant curry is loaded with tender shitake mushrooms, colorful bell peppers, and served over a bed of fluffy udon noodles. Get ready to experience a delightful burst of flavors that will transport you to the streets of Bangkok.
ingredients
- 1 lb shrimp, peeled and deveined
- 8 oz shitake mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 can (14 oz) coconut milk
- 2 cups chicken stock
- 1 tbsp Indian curry powder
- 1 tbsp red miso paste
- 2 tsp soy sauce
- 1 tsp thai chili paste
- 1 tsp Siracha sauce
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp vegetable oil
- Fresh cilantro, for garnish
- Cooked udon noodles, for serving
steps
- 1.
In a large pot, heat vegetable oil over medium heat and sauté the garlic and onion until fragrant.
- 2.
Add ground turkey and cook until browned. Remove and set aside.
- 3.
In the same pot, add mushrooms, bell peppers, and cook until slightly tender.
- 4.
Add the cooked ground turkey back to the pot.
- 5.
In a separate bowl, whisk together coconut milk, chicken stock, curry powder, red miso, soy sauce, Thai chili paste, and Siracha sauce.
- 6.
Pour the coconut milk mixture into the pot and bring to a simmer.
- 7.
Add the shrimp and cook until they turn pink and opaque.
- 8.
Serve the curry over a bed of cooked udon noodles and garnish with fresh cilantro.
- 9.
Enjoy the spicy and creamy flavors of this fantastic dish!
