Fall in Love with Shrimp Coconut Curry
Are you in need of a festive fall recipe that’s both simple and delicious? This coconut curry meal is full of shrimp and veggies and is wildly flavorful. Cook this delicious recipe in your very own Newport Beach vacation rental and it will have the entire house smelling of Indian spice – so yummy the neighbors will be over for dinner! This dinner can also be served over quinoa for extra protein and fiber.
When you rent one of our Newport Beach vacation rentals, you have access to your own kitchen so you can opt to stay in and cook one night and have a cozy dinner with family and friends. Find your dream Newport Beach vacation rental today.
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Shrimp Coconut Curry Ingredients:
10 - 20 large shrimp
1 head of broccoli
4 carrots
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons coconut oil
1 medium onion
3 cloves of garlic, minced
1 tablespoon curry powder
¼ cup roughly chopped basil
½ teaspoon curry powder
½ teaspoon turmeric
1 cup chicken broth
1 cup coconut milk
Sprinkle the shrimp with the salt and pepper. In a large frying pan set over medium-high heat, heat 1 tablespoon of the coconut oil. Add the shrimp and cook for about 4 minutes. Flip the shrimp and cook for 3 more minutes. Transfer the shrimp to a plate and return the pan to the heat. Add the remaining 1 tablespoon of coconut oil. Add the onion, broccoli, and carrots and cook, stirring frequently, until tender but still crisp, about 3 minutes. Reduce the heat to medium and add the garlic and basil, and cook, stirring constantly, until fragrant, about 30 seconds. Add the curry powder and turmeric and cook, stirring constantly, for 30 seconds. Stir in the chicken broth and scrape up any browned bits in the pan. Return the shrimp to the pan and bring the broth to a boil. Reduce the heat and let the broth simmer for 5 minutes. Add the coconut milk and simmer for 2 minutes. Remove the pan from the heat and let it stand for 5 minutes before serving. Garnish with more basil and enjoy!
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Published on Friday, August 24, 2018