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    GF/DF/SF

    Red Curry Shrimp And Sweet Potato Stir fry

    Asian
    Defined Dish
    DF
    GF
    ​

    -

    porsi

    -

    total waktu
    Mulai Memasak

    Bahan-bahan

    1 pound jumbo shrimp, peeled, deveined, and tail-off 1 teaspoon kosher salt

    ½ teaspoon freshly ground black

    pepper

    4 tablespoons avocado oil

    3 cups small florets of broccoli

    (1 small head)

    1 cup finely diced red bell pepper (1 medium)

    1 pound spiralized sweet potato

    (1 large)

    2 tablespoons red curry paste

    (I use Mae Ploy)

    1 (13-ounce) can unsweetened full-fat coconut milk

    1 teaspoon fish sauce (I use Red

    Boat)

    2 tablespoons fresh cilantro leaves

    Petunjuk

    Season the shrimp with salt and pepper.

    In a large skillet over medium-high heat, heat 2 tablespoons of the oil. When shimmering, add the shrimp to the skillet in a single layer and sear until cooked through and golden brown, 2 to 3 minutes per side. You may need to do this in batches depending on the size of your skillet.) Transfer the cooked shrimp to a plate and set aside.

    Add another 1 tablespoon oil to the skillet along with the broccoli florets and red bell pepper. Cook, stirring, for 2 minutes, then add ¼ cup water. Continue sautéing the veggies until the water has completely evaporated and the veggies are tender,

    3 to 4 minutes.

    Add the remaining 1 tablespoon oil to the skillet and the spiralized sweet potato and cook, stirring, until just tender, about 4 minutes. Transfer the cooked sweet potato and veggies onto the plate with the shrimp and set aside.

    If the skillet is dry, add 1 more teaspoon oil along with the red curry paste. Cook the red curry paste, stirring, until fragrant, about 1 minute. Pour in the coconut milk and whisk to combine with the curry paste. Bring to a simmer. Once simmering, add the fish sauce, then the cooked veggies and shrimp back into the skillet, and toss until evenly coated.

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    porsi

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    total waktu
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    Bahan-bahan

    1 pound jumbo shrimp, peeled, deveined, and tail-off 1 teaspoon kosher salt

    ½ teaspoon freshly ground black

    pepper

    4 tablespoons avocado oil

    3 cups small florets of broccoli

    (1 small head)

    1 cup finely diced red bell pepper (1 medium)

    1 pound spiralized sweet potato

    (1 large)

    2 tablespoons red curry paste

    (I use Mae Ploy)

    1 (13-ounce) can unsweetened full-fat coconut milk

    1 teaspoon fish sauce (I use Red

    Boat)

    2 tablespoons fresh cilantro leaves

    Petunjuk

    1

    Season the shrimp with salt and pepper.

    2

    In a large skillet over medium-high heat, heat 2 tablespoons of the oil. When shimmering, add the shrimp to the skillet in a single layer and sear until cooked through and golden brown, 2 to 3 minutes per side. You may need to do this in batches depending on the size of your skillet.) Transfer the cooked shrimp to a plate and set aside.

    3

    Add another 1 tablespoon oil to the skillet along with the broccoli florets and red bell pepper. Cook, stirring, for 2 minutes, then add ¼ cup water. Continue sautéing the veggies until the water has completely evaporated and the veggies are tender,

    4

    3 to 4 minutes.

    5

    Add the remaining 1 tablespoon oil to the skillet and the spiralized sweet potato and cook, stirring, until just tender, about 4 minutes. Transfer the cooked sweet potato and veggies onto the plate with the shrimp and set aside.

    6

    If the skillet is dry, add 1 more teaspoon oil along with the red curry paste. Cook the red curry paste, stirring, until fragrant, about 1 minute. Pour in the coconut milk and whisk to combine with the curry paste. Bring to a simmer. Once simmering, add the fish sauce, then the cooked veggies and shrimp back into the skillet, and toss until evenly coated.