Coconut Curry Shrimp and Vegetables
By carvalhohm
Ingredients
- 2 tablespoons vegetable oil
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup red bell pepper strips2 large shallots, finely chopped
- 4 teaspoons minced garlic
- 2 tablespoons all-purpose flour
- 4 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
- 2 cups chicken broth
- 1 cup coconut milk
- 12 ounces medium raw shrimp, peeled and deveined
- Juice of 1 lime
Details
Servings 4
Adapted from kitchenaid.com
Preparation
Step 1
1 Heat oil in KitchenAid® Multi-Cooker on Sauté setting. Add mushrooms; cook 6 to 8 minutes or until liquid from mushrooms evaporates and vegetables are softened, stirring with KitchenAid® Stir Tower on low speed. Add carrots; cook 2 minutes. Add broccoli, bell pepper, shallots and garlic; cook 5 minutes. Stir in flour, curry powder, salt and red pepper; cook 1 minute.
2 Stir in broth and coconut milk; cook about 3 minutes or until vegetables are almost tender and sauce begins to thicken, stirring constantly with Stir Tower on low speed. Stir in shrimp; cover and cook 4 to 6 minutes or until shrimp are pink and opaque and vegetables are crisp-tender. Stir in lime juice.
Makes 4 to 5 servings
Serving suggestion: Serve with hot cooked basmati rice, chopped peanuts, golden raisins, mango chutney and/or chopped fresh cilantro.
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