Savor the Creamy Coconut Shrimp Curry Blend

Ingredients

• 1 tbsp of butter
• 1 lb of big shrimp, peeled and deveined
• 1 cup of finely chopped onion
• 1 cup of finely chopped red bell pepper
• 3 tbsp of all-purpose flour
• 1 tbsp of curry powder
• ¼ tsp of freshly ground black pepper
• ⅛ tsp of salt, adjust to taste
• 1 cup of chicken broth
• 1 cup of creamy coconut milk
• Served with steaming hot rice on the side

Step 1

In a spacious skillet, let the butter slowly melt on medium heat until it becomes a glistening pool of gold. Toss in the shrimp and let them dance until they blush a delicate pink hue, which should take about 3 to 5 minutes. Gently escort the shrimp out of the skillet and let them rest on a cozy plate.

Step 2

Introduce the onion and bell pepper to the skillet, allowing them to mingle and soften until they reach a harmonious crisp-tenderness, around 3 to 5 minutes. Sprinkle in the flour, curry powder, a pinch of pepper, and a dash of salt, then swirl it all together. Keep whisking gently as the aromas meld for about a minute.

Step 3

Pour in the chicken broth and coconut milk gradually, letting them join the flavorful party in the skillet. Keep the concoction on medium heat, stirring until it thickens and starts to bubble with enthusiasm. Reunite the shrimp with their savory companions and let them warm up together over medium heat, making sure to stir the pot constantly. The curry is now ready to shine, so serve it generously over a bed of fluffy rice for a delightful feast.