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Vietnamese Shrimp And Cauliflower Curry Recipe

  • 4servings
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb raw tiger shrimp ( jumbo shrimp ), shelled and cleaned

  2. juice of 1 lime

  3. 1 tablespoon sesame or vegetable oil

  4. 1 red onion , roughly chopped

  5. 2 garlic cloves , roughly chopped

  6. 2 red chilies , seeded and chopped

  7. 1 cauliflower , broken into florets

  8. 1 teaspoon sugar

  9. 2 star anise , dry-fried and ground

  10. 2 teaspoon fenugreek, dry-fried and ground

  11. 2 cups coconut milk

  12. 1 bunch fresh coriander ( cilantro ), stalks removed, leaves chopped, to garnish

  13. salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, toss the shrimps in the lime juice and set aside. Heat a wok or heavy pan and add the oil. Stir in the onion, garlic and chilies. As they brown, add the cauliflower. Stir-fry for 2-3 minutes.

  2. Toss in the sugar and spices. Add the coconut milk, stirring to make sure it is thoroughly combined. Reduce the heat and simmer for 10-15 minutes, or until the liquid has reduced and thickened a little. Add the shrimps and lime juice and cook for 1-2 minutes, or until the shrimps turn opaque. Season to taste, and sprinkle with coriander. Serve hot with noodles or rice.

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