Chipotle peppers in Adobe sauce add a Smokey spin to this easy shrimp curry. This is a creamy, comforting, curry that makes for a delicious and filling dinner when served with some rice or roti.
Ingredients
- olive oil to saute onions about 2 tbsp
- 1 red onion
- 1 inch piece of fresh ginger root
- 4 garlic cloves
- 3 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1 tsp smoked paprika
- 1 lb shrimp de-veined
- 2 chipotle peppers in 2 tbsp of adobo sauce and
- 1/2 cup coconut milk
- salt and pepper to taste
- cilantro / parsley / chili flakes to garnish
Instructions
- First off, prep the onion, ginger, garlic by peeling them and then chopping the onion and either chopping the ginger and garlic or using a microplane grater to grate the ginger and garlic.
- Then, add olive oil to a pan over medium heat and add the chopped onion and saute it for about 10 minutes - stirring often.
- Then add in the chopped / grated ginger and garlic and saute about 5 minutes,
- Add in the coriander, turmeric, cumin, smoked paprika, coconut milk, and 2 chipotle peppers in 2 tbsp of adobo sauce and stir well.
- Add in the shrimp and stir until shrimp is cooked - should be about 5-6 minutes as it simmers in that sauce.
- Remove from heat, season with salt and pepper and garnish with parsley/cilantro and chili flakes and enjoy with rice or roti.
Notes
TIP: If you would like to really infuse the garlic and ginger into this curry, grab a micro-plane grater and after you peel the garlic and ginger, grate them into the sauteing onions.
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Nutrition
Serving: 1g | Calories: 275kcal | Carbohydrates: 13g | Protein: 28g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 239mg | Sodium: 1195mg | Fiber: 3g | Sugar: 4g
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