Carrot Mushroom Shrimp Curry
This Carrot Mushroom Shrimp Curry is a delightful blend of fresh vegetables and succulent shrimp, simmered in a rich and aromatic curry sauce. It's a perfect dish for a cozy dinner, offering a balance of flavors and textures that will satisfy your taste buds.
Start by peeling and slicing 2 large carrots into thin rounds. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add the sliced carrots to the skillet and sauté them for about 5 minutes until they begin to soften. Next, add 8 ounces of sliced mushrooms to the skillet and cook for an additional 3 minutes.
Stir in 1 pound of peeled and deveined shrimp and cook until they turn pink, which should take about 4 minutes.
Pour in 1 can (14 ounces) of coconut milk and add 2 tablespoons of curry powder. Stir the mixture well to combine all the ingredients.
Allow the curry to simmer for 10 minutes, stirring occasionally. Season the curry with salt and pepper to taste.
Serve the curry hot over cooked rice or with naan bread for a complete meal.
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