1 medium onion (100 g), finely chopped
1 tablespoon of butter
5 tablespoons of all-purpose flour
1 tablespoon of curry powder
1 1/2 teaspoons of salt or to taste
1 1/2 teaspoons of paprika
1 cup of chicken broth (240 ml)
2 tablespoons of coconut milk
1 kg of medium shrimp, peeled and deveined
2 medium bell peppers (300 g), deseeded and sliced into 6 cm long strips
1 tablespoon of lemon juice
1 medium onion (100 g), finely chopped
1 tablespoon of butter
5 tablespoons of all-purpose flour
1 tablespoon of curry powder
1 1/2 teaspoons of salt or to taste
1 1/2 teaspoons of paprika
1 cup of chicken broth (240 ml)
2 tablespoons of coconut milk
1 kg of medium shrimp, peeled and deveined
2 medium bell peppers (300 g), deseeded and sliced into 6 cm long strips
1 tablespoon of lemon juice
In a small pan, sauté the onion in butter over medium heat until it starts to caramelize
Set aside
In a medium pan, mix together the flour, curry powder, salt, and paprika
Gradually add the chicken broth and coconut milk
Cook over medium heat, stirring constantly, until the mixture thickens
Add the reserved onion and shrimp
Cook until the shrimp are lightly pink (about 5 minutes)
Remove from heat
In a small pan, cook the bell pepper in boiling water for 2 minutes
Drain
Add to the shrimp along with the lemon juice
Serve hot
184 calories per serving
Note: If using industrialized chicken broth tablets or granules, do not add salt to the recipe as it is already seasoned.
