Coconut Curry Shrimp and Vegetables
Take one KitchenAid® Multi-Cooker, add one Stir Tower, and this colorful dish practically cooks itself!
Makes 4 to 5 servings.
2 tablespoons vegetable oil
1 cup sliced mushrooms
1 cup sliced carrots
1 cup broccoli florets
1 cup red bell pepper strips
2 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
1. Heat oil in KitchenAid® Multi-Cooker on Sauté setting. Add mushrooms, carrots, broccoli and red pepper strips; cook 6 to 8 minutes until liquid from mushrooms evaporates and vegetables are softened, using KitchenAid® Stir Tower with Flipping Paddle on low speed. Add shallots and garlic; cook 3 to 4 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.
Serving suggestion: Serve with hot cooked basmati rice, chopped peanuts, golden raisins, mango chutney and/or chopped fresh cilantro.
Image(s): Courtesy of KitchenAid