| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 16g | 11g | 23g |
| sugars | fibre | protein | salt |
| 15g | 4g | 24g | 1.3g |
I am immensely passionate about my Lychee and Shrimp Curry recipe. The mere thought of it brings a smile to my face—a picture-perfect blend of sweet lychees, succulent shrimp, and soft tones of coconut, complemented by a hint of curry that ignites a party of flavors on your palate. Trust me, it’s a culinary spectacle you wouldn’t want to miss.
A Collision of Flavors and Cultures
Stepping out of my usual realm of game meats and mountain fare, this recipe draws inspiration from the colorful and aromatic world of Southeast Asian cuisine, similar to the likes of Thai specialties. Bringing lychees—a soft, sweet fruit into the mix with shrimp and curry creates a beautiful harmony of flavors that blossom in the mouth with each bite.
The Health Perks
Not only does this curry offer a gustatory delight to your sense, but it serves up a slew of health benefits as well. Lychees are packed with vitamin C and antioxidants that bolster your immune system. Shrimp, aside from being a great source of lean protein, are rich in iodine and selenium—essential nutrients for overall wellness. Furthermore, coconut milk adds a tropical zest, while a boatload of healthy fats adds to the nutritional content. It’s comfort food that loves you back.
Let’s Get Pairing
The Lychee and Shrimp Curry, with its delicate balance of sweet, savory, and spice, works perfectly with a bowl of fluffy jasmine rice. It also makes a great companion to warm naan bread or a refreshing mango and cucumber salad for an Asian-inspired dinner. And if you’re up for a little adventure, don’t hesitate to pair it with a cold glass of Sauvignon Blanc. The wine’s crisp acidity cuts through the richness of the curry and complements the sweetness of the lychees, making each bite even more divine.
Overall, this Lychee and Shrimp Curry recipe is a celebration of diverse flavors—one that takes you on a magical culinary journey with every spoonful. It reflects my love for exploring new tastes and cuisines, and I am thrilled to share this joy with you. Happy cooking!
What You’ll Need
- 2 lbs of peeled and deveined shrimp
- 2 cans (20 oz each) of lychees in syrup, drained
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 1 tablespoon of yellow curry powder
- 1 can (14 oz) of coconut milk
- 1 cup of chicken or vegetable broth
- 2 tablespoons of fish sauce
- 1 tablespoon of brown sugar
- Freshly squeezed juice of 1 lime
- Salt to taste
- Freshly ground black pepper to taste
- Fresh cilantro leaves, for garnishing
Method
Step One
Start by heating up the two tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add your finely chopped onion, minced garlic, and grated ginger to the skillet. Sauté these ingredients until the onions become translucent.
Step Two
Next, stir in your yellow curry powder into the skillet and continue to cook for about one to two minutes, or until it becomes fragrant.
Step Three
Afterwards, add in the drained lychees along with the peeled and deveined shrimp. Cook until the shrimp turn pink – indication that they’re done.
Step Four
Pour in your canned coconut milk, the cup of chicken or vegetable broth, fish sauce, and brown sugar into the skillet. Stir all of these ingredients together well.
Step Five
Allow your curry to come to a gentle simmer. Reduce the heat and let it cook for about 10 to 15 minutes. This will allow all the flavors to blend together nicely.
Step Six
Add in your freshly squeezed lime juice, salt and black pepper to taste, and stir the curry once more.
Step Seven
Finally, serve your lychee and shrimp curry hot, garnished with the fresh cilantro leaves. It pairs well with a side of steamed rice.
