Creamy Coconut Curry with Shrimp

My mother gave this recipe to me and it is great for an impressive dinner party. Fresh shrimp in a wonderful creamy coconut curry sauce served over rice. Top with chopped green onion, minced red bell pepper, chopped roasted peanuts, or toasted flaked coconut, if you like.

Step: 1

Melt butter in a large skillet over medium heat. Add shrimp and saute until they just turn pink, 3 to 5 minutes. Remove shrimp from the skillet and set aside.

Step: 2

Add onion and bell pepper to the skillet and cook until crisp-tender, 3 to 5 minutes. Whisk in flour, curry powder, pepper, and salt. Cook, whisking constantly, for 1 minute.

Step: 3

Gradually whisk in chicken broth and coconut milk; continue cooking over medium heat until mixture is thickened and bubbly. Stir in cooked shrimp and cook over medium heat, stirring constantly, until shrimp are thoroughly heated. Serve curry immediately over rice.

Per Serving: 387 calories; protein 23.7g; carbohydrates 35.7g; fat 16.7g; cholesterol 181.7mg; sodium 594.6mg.

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Bought the right kitchen tools is just as important as having the right dishes menu . This includes everything from pots, pans, bowls and utensils to those core of items that are sometimes to forget, such as parchment paper and foil. Items like squeeze bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a likely for any home chef.