Coconut Curry Shrimp
Try this delicious Brazilian-style coconut curry shrimp (xinxim) for a fast and flavorful weeknight meal.
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Cooking tools:
- Saucepan
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Fork
- Wooden spoon
- Colander
- Cornstarch slurry whisk
- Whisk
- Serving bowl
- Kitchen timer
- Peeler
- Slotted spoon
Ingredients
- 12 oz shrimp, peeled and de-veined
- ½ cup peanut butter
- 8 oz fish stock
- 1-2 tsp salt
- 8 oz unsweetened coconut milk
- 2 limes
- 1 large russet potato, peeled and diced into 1-inch cubes
- 2 red bell peppers, diced
- 1 green chili, minced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup of fresh okra, diced (about 8 pods)
- 1-2 tablespoons peanut oil
- Fresh cilantro for garnish
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