Kitchen Blender - For making curry pastes from scratch, offering freshness and control over ingredients.
Food Processor - Useful for chopping spices and herbs needed in the recipe efficiently.
Heavy Duty Mixer Bowl - Ideal for handling a large quantity of shrimp during preparation.
High-Sided Saucepan - Perfect for cooking curry, allowing easy stirring and accommodating liquid ingredients without spillover.
Individual Shrimp Boxes - To ensure each piece of shrimp is cleaned and ready to cook individually, improving efficiency in the kitchen.
Non-Stick Skillet or Wok - For frying shrimp evenly, ensuring a crispy texture while avoiding sticking.
Digital Thermometer - To accurately check the temperature of your curry, ensuring it's cooked to perfection.
Crock Pot (Slow Cooker) - For preparing the recipe in advance or for batch cooking without sacrificing flavor development.
Mandoline Slicer - For cutting garnishes like cucumber slices with precision and uniformity if included in dish presentation.
Silicone Spatula - Useful for stirring and folding ingredients, especially when making curry or mixing spices.
1 large baking potato, peeled and chopped into ½-inch pieces
1 tbsp canola oil
2 tbsp curry powder
1/2 cup thinly sliced onion
1 1/2 lb large shrimp, shelled and deveined
1 green bell pepper, cored, seeded and cut into thin strips
1 mango, cut into thin strips
1 cup light coconut milk
2 tbsp fish sauce
1/2 tsp sriracha
1 tsp sugar
1/3 cup chopped fresh basil
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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