Creamy Milk Curry with Paprika and Shrimp
Creamy Milk Curry with Paprika and Shrimp
How to Make Rich and Smooth Paprika Shrimp Milk Curry
Curry is such a wonderfully simple yet delicious dish! This time, I made a milk curry with plenty of assorted vegetables and shrimp. Milk curry is known for its exceptionally smooth and rich flavor, so I’ve packed it with vegetables that naturally bring out sweetness to complement it. The overall balance of vegetable flavors is fantastic. Here’s the recipe for ‘Paprika Shrimp Milk Curry,’ featuring crunchy bell peppers and succulent shrimp as the stars.
Ingredients- 1/4 medium Onion
- 1/5 medium Zucchini
- 1/4 Yellow Bell Pepper
- 1/4 Red Bell Pepper
- 2 medium Sweet Potatoes
- 8 Frozen Shrimp
- 1/2 Tbsp Minced Garlic
- 4 Tbsp Curry Powder
- 2 cups Milk
- 1 Tbsp Gochugaru (Korean chili flakes, optional)
- 10g + 5g Butter
Cooking Instructions
Step 1
Thaw the frozen shrimp beforehand by placing them in cold water. Once thawed, rinse them gently under running water and remove the tail shells for easier eating. This step makes the curry more enjoyable to eat.
Step 2
Dice all the vegetables (onion, zucchini, yellow bell pepper, red bell pepper, sweet potato) into bite-sized cubes, approximately 1.5 cm. Ensure they are washed thoroughly before dicing.
Step 3
Heat a wok or large pan over medium heat and melt 10g of butter. Add the diced sweet potatoes and sauté for about 2 minutes until the edges start to turn golden brown. Sautéing the sweet potatoes first helps to enhance their natural sweetness and soft texture.
Step 4
Once the sweet potatoes are lightly browned, add the diced onion and stir-fry for about 1 minute until it becomes translucent. Well-cooked onions release their sweetness, adding depth to the curry’s flavor.
Step 5
When the onions are translucent, add the bell peppers (yellow and red) and zucchini. Stir-fry briefly for about 1 minute until the vegetables are slightly tender but still retain a slight crunch. Keeping the vegetables crisp is key to a delightful texture.
Step 6
Add the thawed shrimp, the remaining 5g of butter, and minced garlic to the pan. Sauté for about 1 minute, stirring everything together, to infuse the ingredients with the aroma of garlic. Be sure to cook over medium-low heat to prevent the garlic from burning.
Step 7
Pour in 2 cups (400ml) of milk and 4 tablespoons of curry powder. Whisk well to ensure there are no lumps of curry powder, then bring to a simmer over medium heat.
Step 8
Once the curry begins to bubble, reduce the heat to low. If you prefer a slightly spicy kick, stir in 1 tablespoon of gochugaru (Korean chili flakes) at this stage. (This is optional; the curry is delicious even without it.)
Step 9
Continue to simmer over low heat, stirring occasionally, until the curry reaches your desired thick consistency. Your flavorful Paprika Shrimp Milk Curry is now ready to be served! Enjoy it generously spooned over rice.
