Filipino Shrimp Curry
This is a recipe for Filipino Shrimp Curry.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb. shrimp (deveined, head and shell removed)
- 1 Knorr Shrimp Cube
- 1 small red bell pepper (chopped)
- 1 small green bell pepper (chopped)
- 1 medium ripe tomato
- 1/2 lemon or 2 pieces calamansi
- 2 cups coconut milk
- 1/4 cup chopped parsley
- 1 thumb ginger (minced)
- 1 medium yellow onion (minced)
- 4 cloves garlic (crushed and minced)
- 1 1/2 to 2 tablespoons pats (fish sauce)
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper powder
- 3 tablespoons cooking oil
Instructions
- 1
Arrange shrimp in a large bowl. Squeeze lemon over it, season with ground black pepper and cayenne pepper powder. Mix well. Marinate for 10 minutes.
- 2
Heat oil in a cooking pot.
- 3
Once the oil becomes hot, saute onion for 30 seconds.
- 4
Add garlic, ginger, and tomato. Cook until the onion becomes tender.
- 5
Pour coconut milk into the pot. Stir and let boil. Cover the cooking pot. Continue to cook in medium heat for 2 minutes.
- 6
Add curry powder. Stir until it dilutes in coconut milk.
- 7
Add Knorr Shrimp Cube. Stir. Continue to cook for 2 minutes.
- 8
Add turmeric powder and bell peppers (red and green). Stir. Cover and continue to cook for 3 minutes.
- 9
Put the marinated shrimp into the pot. Stir. Continue to cook in medium heat for 3 to 4 minutes.
- 10
Season with patis (fish sauce). Add parsley. Stir. Cook for 2 minutes.
- 11
Transfer to a serving plate. Serve.
- 12
Share and enjoy!