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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and devein the shrimp; wash them and pat them dry. | 2. Peel the cucumber and cut it crosswise into 1/2-inch-thick rounds. | 3. Peel 7 of the shallots and chop them very finely; peel and finely slice the remaining shallots. | 4. Peel the garlic cloves; chop 4 of them very finely and cut the other 2 into fine slivers. | 5. Combine the sliced shallots and slivered garlic and set these aside. | 6. In a medium-sized pan combine the chopped shallots, chopped garlic, ground coriander, ground fennel (if you cannot get ground fennel seeds, simply grind whole seeds in a clean coffee grinder or food processor), white pepper, ground cumin, turmeric and 2 1/2 cups water. | 7. Crumble in the red chilies; if you like mild to medium spicy food, you might consider leaving the chilies whole instead: this is what I did for my wife, who cannot easy as spicy food as I can, and she said it was perfect for her tastes. | 8. Stir and bring to a boil; boil, uncovered, on a medium heat for about 5 minutes. | 9. Add the cucumber rounds, stir and bring to a simmer; cover and simmer gently for 5 minutes. | 10. Then add the shrimp, salt and sugar; bring to a simmer again and simmer gently for about 1 minute, stirring the shrimps around in the sauce. | 11. Give the coconut milk a good stir and pour it in. | 12. Bring the mixture to a boil, then lower the heat and simmer for 1 minute, stirring now and then. | 13. Put the oil in a very small pan or small frying pan and set it over a medium-high heat; when the oil is hot, put in the slivered shallots and garlic. | 14. Stir and fry until they turn a golden color. | 15. Add the whole fennel seeds; stir once and quickly pour the contents of the pan (oil and sesasoning) into the pan containing the curry. | 16. Cover the curry pan immediately to trap all the aromas. | 17. Serve with rice and enjoy. | 18. Serves 4-6. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	3/4	lb		241.4005	3.094	46.2741	3.4339999999999997
kirby cucumber	3	1/2		-	-	-	-
shallot	10			-	-	-	-
garlic	6	cloves	peeled	26.82	5.9508	1.1448	0.09
coriander	2	tablespoons	ground	29.8	5.499	1.237	1.777
fennel	1	tablespoon	ground	1.6856	0.3969	0.0674	0.0109
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
turmeric	1	teaspoon	ground	9.36	2.0142	0.2904	0.0975
hot red chilies	3 -4			-	-	-	-
salt	3/4 - 1	teaspoon		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
coconut milk	1 3/4	3/4		966.0	23.268	9.618	100.12799999999999
coconut	3/4 - 1	cup	grated unsweetened	0.0	0.0	0.0	0.0
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
fennel seed	1	teaspoon		6.9	1.0458	0.316	0.2974

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.