Ecuadorian Shrimp Curry Recipe: Frugal Travel Cooking In Baños | Market To Table

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a similar freshness at a lower cost.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon or vinegar can provide acidity in place of lime.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and ginger; cook until fragrant, about 1 minute.

Add diced tomato and cook until it breaks down, about 3-4 minutes.

Pour in coconut milk and stir to combine; bring to a simmer.

Add cumin, paprika, bay leaves, and chili pepper; simmer for 10 minutes.

Season with salt and black pepper to taste.

Add shrimp and cook until they turn pink and opaque, about 3-5 minutes.

Stir in chopped cilantro and lime juice just before serving.

Remove bay leaves before serving.

Serve hot over rice or with crusty bread.

Cooking Techniques

Spice Level:

Allergens