Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry)
Make Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry), a Southeast Asian Fusion dinner recipe with large shrimp, olive oil, yellow onion. It has about 30 min, about 420 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry) is a Southeast Asian Fusion dinner recipe that takes about 30 min, makes 4 servings, has about 420 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonCaril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry) ingredients
- 1 lb large shrimp
- 1 tbsp olive oil
- 0.5 medium yellow onion
- 2 cloves garlic
- 0.5 inch piece fresh ginger
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1.5 tbsp Thai red curry paste
- 13.5 oz can full-fat coconut milk
- 0.5 cup chicken or vegetable broth
- 0.25 cup smooth peanut butter
- 1 tsp fish sauce
- 1 medium lime
- to taste salt
- to taste black pepper
- 0.25 cup fresh cilantro
How to make Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry)
- Pat 1 lb of large shrimp dry and season with salt and pepper. Chop 0.5 medium yellow onion, mince 2 garlic cloves, and grate 0.5 inch of fresh ginger. Dice 1 medium red bell pepper.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque; be careful not to overcook. Remove the shrimp from the skillet and set aside.
- Add the chopped onion to the skillet and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Add the diced red bell pepper and 2 cups of broccoli florets. Cook for 3-5 minutes, stirring occasionally, until the vegetables are vibrant and slightly tender-crisp.
- Stir in 1.5 tablespoons Thai red curry paste and cook for 1 minute, stirring constantly, to toast the spices.
- Pour in the 13.5 oz can of full-fat coconut milk and 0.5 cup chicken or vegetable broth. Bring the mixture to a gentle simmer.
- Whisk in 0.25 cup smooth peanut butter and 1 teaspoon fish sauce until smooth. Continue to simmer for 5-7 minutes, allowing the sauce to thicken slightly.
- Return the cooked shrimp to the skillet and gently stir to coat. Cook for 1-2 minutes to heat through. Squeeze in the juice of 1 medium lime.
- Taste and adjust seasoning with additional salt, pepper, or fish sauce if desired. If you prefer more heat, add a pinch of red pepper flakes.
- Serve hot with jasmine rice or rice noodles, garnished with 0.25 cup fresh chopped cilantro.
Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry) FAQ
How do I make Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry)?
Make Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry) by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry)?
The main ingredients include large shrimp, olive oil, yellow onion, garlic, fresh ginger. The full ingredient list is included on this page.
How long does Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry) take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Caril de Camarão e Brócolos com Amendoim e Coco (Shrimp & Broccoli Peanut Coconut Curry)?
Recipe Genius estimates about 420 calories per serving. Nutrition is estimated, so use your own labels when precision matters.