1 medium onion (100 g), finely chopped
1 tablespoon butter
5 tablespoons all-purpose flour
1 tablespoon curry powder
1 and 1/2 teaspoons salt or to taste
1 and 1/2 teaspoons black pepper or to taste
1 cup chicken broth (240 ml)
2 tablespoons coconut milk
1 pound medium shrimp, peeled
2 medium bell peppers (300 g), deseeded, seeded, cut into strips about 6 cm long
1 tablespoon freshly squeezed lime juice
1 medium onion (100 g), finely chopped
1 tablespoon butter
5 tablespoons all-purpose flour
1 tablespoon curry powder
1 and 1/2 teaspoons salt or to taste
1 and 1/2 teaspoons black pepper or to taste
1 cup chicken broth (240 ml)
2 tablespoons coconut milk
1 pound medium shrimp, peeled
2 medium bell peppers (300 g), deseeded, seeded, cut into strips about 6 cm long
1 tablespoon freshly squeezed lime juice
In a small pan, sauté the onion in butter over medium heat until it starts to caramelize. Reserve
In a medium pan, mix together the flour, curry powder, salt, and black pepper
Add the chicken broth and coconut milk, stirring constantly as the mixture thickens
Join 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 peppers in boiling water for 2 minutes
Drain
Add to the shrimp mixture along with the lime juice
Serve hot
184 calories per serving
Note: If using store-bought chicken broth tablets or granules, do not add salt to the recipe, as it is already seasoned.
