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Le Chaudron recipe
Curry de crevettes coco (Cookéo)
Coconut shrimp curry (Cookeo)
⏱ 20 minServes 4Medium320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)peeled shrimp
400 ml (1⅔ cups)coconut milk
1onion
2 tbspcurry paste
1 clovegarlic
1lime
2 sprigscilantro
- 500 g (18 oz) peeled shrimp
- 400 ml (1⅔ cups) coconut milk
- 1 onion
- 2 tbsp curry paste
- 1 clove garlic
- 1 lime
- 2 sprigs cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode and sauté the sliced onion and chopped garlic for 2 min until soft.
- Add the curry paste, stir for 1 min with a wooden spoon to toast it, then pour in the coconut milk.
- Close the lid and run PRESSURE COOK mode for 4 minutes.
- Carefully release the pressure and open the lid once it has fully dropped.
- Add the peeled shrimp to the hot sauce (no pressure) and poach for 3 min until pink.
- Off the heat, add the lime juice and chopped cilantro. Serve with white rice.
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