Coconut Curry Shrimp & Vegetables

Coconut Curry Shrimp Vegetables

KitchenAid

Serves: 4 to 5

Ingredients

  • 2 Tbsp 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 tsp minced garlic
  • 2 Tbsp all-purpose flour
  • 4 tsp curry powder
  • 1/2 tsp salt
  • 1/2 tsp ground red pepper
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 12 oz medium raw shrimp, peeled and deveined
  • Juice of 1 lime

Preparation

Heat oil in KitchenAid multi-cooker on Sauté setting. Add mushrooms and cook 6 to 8 minutes or until liquid from mushrooms evaporates and vegetables are softened, stirring with KitchenAid Stir Tower on low speed. Add carrots and cook 2 minutes. Add broccoli, bell pepper, shallots, and garlic. Cook 5 minutes. Stir in flour, curry powder, salt, and red pepper and cook 1 minute.

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.

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