料理人が教える海老ココナッツカレー｜ラ・ボンヌターブル 中村シェフ｜【スパイス】【スパイスカレー】【プロから学ぶ】【おうちカレー】

料理人が教える海老ココナッツカレー｜ラ・ボンヌターブル 中村シェフ｜【スパイス】【スパイスカレー】【プロから学ぶ】【おうちカレー】

I’m making it with just three of these. … put them all at once. … just turn it over and … I’m Kazunari Nakamura from La Bonne Table in Nihonbashi, Tokyo. Today, I would like to make a coconut curry with shrimp. When you think of curry, you probably imagine something that needs a lot of different spices, or you just make one with some curry powder. But I’m making it with just three of these. And one of them is just chili peppers, so the rest is only cumin and turmeric. However, using the power of shrimp and coconut milk, you can still make a clean and sophisticated shrimp coconut curry. So let’s get started. First, we need to make the broth from the shrimps. Before we do that, melt the butter in the saucepan to prepare for cooking shrimps. [Put 50g butter in the saucepan.] Then the shrimps. We’ll use the meat in the curry and the shells for the broth. Cooking shrimps will give them a unique aroma and remove the fishy smell. So we’ll be cooking them first. Remove the shells. Also, if you can, remove the vein at this point. Oh, it got cut off in the middle. Then you can just cut the rest with the knife later. You could also make the curry with the shells on, but you know curries are pretty yellow, right? So I don’t really like peeling off those wet yellow shrimps with my hands while eating. Or you could just eat them in their shells, which is okay, until the first few bites. It’s kinda savory and chewy, feeling like you’re eating shrimp. But after like four bites or so, you will start to miss the rich and plumpy texture of shrimp. Once the butter is melted like this, you can put the shrimp right in it as you peel them off. You don’t really have to care which part should be put first. Let’s put this head part in it like this. The heat is set between low and medium. Put them all in. Put the chili peppers to the shells. Today, all the spicy flavor will be coming from these. So put 5 chili peppers to the shrimp shells. Split them in half and put them together with the seeds. We’ll let the chili peppers give their spicy flavor to the curry. It’s been only a few minutes, but the shrimps already smell so good. That’s just how much power shrimp has. I can already smell the sweet, indescribably fragrant aroma. Crush the shells as they cook. You begin to be able to crush them with a rubber spatula. You still can’t do it right now, but it soon will. To let them cook faster, you can cover the pan with the lid. So onto the shrimp now. Make a slit in the middle with the knife, and you should see the sand vein inside. Something black like this. They are kinda gritty and simply not needed for flavor, so remove them with a piece of kitchen paper. Also, making a slit here will make the shrimp look better as it expands when cooked. The shells are getting cooked nicely while we’re removing the vein. They’re getting a little darker in color, meaning that innards are getting outside. When crushing the shells, it’s easier to do with a wooden spatula. So use it if you have one. If you don’t, you can crush it with a spoon instead. Crushing them will make it easier to filter the broth later. It’s starting to smell good. Okay. So once the shells are well cooked, add some white wine. Okay. So once the shells are well cooked, add some white wine. Then turn the heat to low, put the lid on, and cook for about 5 to 7 minutes to make the broth. It doesn’t have to be that long. Now, let’s cut the onion. Cut it thinly against the fiber. As thinner will cook faster. So just like that. Now, put about 2 tbsp of olive oil in the pan. And fry the onion. You can first start frying over high heat. Stir-fry the onion over high heat, and then salt it all over. One technique here is to cover it with a lid to cook faster. Onions cook faster if you cover the lid and heat it from above. And you can see that they’re already wilted like this. Now it’s time for… spices. First with cumin (10g). And with turmeric (15g). Put it in as well. Then continue to fry them well. It only contains cumin and turmeric, but the onion already looks quite like a curry. Turmeric is also the pigment of curry, and personally, cumin and turmeric have the most unique curry-like aroma. That’s why I’m focusing on these two today. Okay. So once the onion is well fried, add one small 400g can of tomatoes. Then bring it to a boil. Now, add about half a can of coconut milk. The milk is separated in the can, so mix it well before adding. I’m making it for 2 servings today, so you’ll be using a whole can for 4 servings. Mix it well like this, and put about half of it. Maybe a little more. Okay, now it’s in. And when you look at it, they’re pretty much a curry already. It’s looking like it. But it actually isn’t at all. There’s still no spiciness in it. Which will be coming from this broth. If it’s boiled down too much, add a little more water here. So just like that. And we’ll continue making the broth. Here I have a clove of garlic and about 20g of ginger. So grate them in here. Grating them gives it a very appetizing and addictive aroma. So make sure you grate them in it when making curry. It feels a bit terrible, but you can grate it until the very end with the back of the grater. Once it comes to the very very end, you can put it in the broth here. Throw it in. And the ginger. I’ve left some extra space to hold it until the end. Grate the ginger as well. Then put the rest in the broth as well. Now it’s been 7 to 8 minutes and the broth is ready. So let’s strain it out. Use this kind of colander, or if you don’t have one, you can just use a general colander instead. And you just put them all at once. Then push and strain the shells. Strain it using the rubber spatula to extract all the flavor inside. Shrimp shells are easy to break, and especially since we crushed them first, this should be relatively easy. We don’t want to waste any broth from them, so take the time to strain it thoroughly. As it also got the spiciness from the chili pepper here. It’s more like squeezing rather than straining. It’s all right once it’s flattened out like this. So now, let’s fry the shrimps. So we’ll be frying the shrimps. We want to make them crispy outside, so we’re coating them with flour all around. Because you can’t really use the leftover if you just put them on the flour, you can just sprinkle it all over just like you do with salt. Just like that. Sprinkle the flour like you’re sprinkling salt. And there will be some flour that fell straight into the tray. So put that on the other side of the shrimp. Just like that. Move them like that to put the flour all around. And that’s just enough. Coat the shrimps casually. We’ll be cooking them with olive oil. Fry over high heat. As for the ways to tell if the shrimps are cooked or not, first, you can tell by their appearance. The color changes from the outside. But it’s more like telling by smell. It will start to smell so good, just like when we were cooking the shrimp shells. It smells so good with the shrimp meat alone. And you can just turn it over when you start to smell the appetizing aroma. Looks delicious! Once the other side also starts to smell good, the frying is complete. And put them into the curry. Together with the oil. There’s still some flavor left in the pan, so we’ll take that with white wine. Take out all remaining flavor from the pan to add more depth of flavor. And you can also clean the pan in this way. It’s almost ready now. Here, you can taste and adjust the saltiness. Maybe a bit more. If you want it to be a little sour and crisp, you can squeeze some lemon, and it will add another depth to the flavor. Now, let it boil up, and the curry base will be ready. So let’s serve it on the plate. Here I just served rice on half of the plate. It’s just plain regular rice. Then, take the curry with plenty of shrimp. I think shrimp curry looks really good in orange. It matches the shrimp color. What makes this nice color is turmeric, tomatoes, and coconut milk. When these are mixed together, they create this really appetizing color. And it also smells so good. Okay, so here the shrimp coconut curry is ready. [So let’s have a taste.] [It’s delicious. The shrimp flavor is just amazing, and I can’t believe it was made with only three spices.] I made it with absolute minimal ingredients, so there are much fewer spices and not that many vegetables. So I tried to bring out the best of the ingredients as much as possible. I will definitely try to make it at home. Thank you very much.

スパイスは3つだけ！海老の風味が濃厚なスパイスカレーです。
多くのスパイスを揃えなくても本格的な味が楽しめます！

プロの料理人から、美味しい料理を作るコツが学べる料理専門baチャンネル。
少しでも良いと感じて頂けたら、イイねボタンとチャンネル登録をお願いします。

今回は、東京、日本橋に店を構える、ラ・ボンヌターブルの中村シェフから、海老ココナッツカレーをご紹介して頂きました。

■分量（2人前）
殻付き海老 8尾
バター 50g
白ワイン 100g
ニンニク 一片
玉ねぎ 半分
クミンシード 10g
ターメリックパウダー 15g
カットトマト缶 1缶
ココナッツミルク缶 半分
生姜 20g
唐辛子 5個
レモン汁 10g
オリーブオイル 適量
ご飯　お好みの量

■この動画を見て頂いた方へのオススメ動画
★チャンネル内オススメ動画
・中村シェフから学ぶ夏にピッタリな「バーベキュー焼肉丼」
　https://youtu.be/9ezAL-sr2Xw
・フレンチの鉄人　坂井シェフ「シャバシャバスパイスカレー」
　https://youtu.be/i9SRH1yls3M
・日本料理寺田　和食の板前が作る「カレーうどん」
　https://youtu.be/v5IoL9pJhZo

★他チャンネルオススメ動画
・中村シェフ「ナスステーキ丼」
　https://www.youtube.com/watch?v=oZVjabqXjBQ&t=12s
・情熱大陸料理人のスパイスカレー
　https://www.youtube.com/watch?v=LaVVMSha5lw&t=96s
・3つのスパイスでチキンカレー
　https://www.youtube.com/watch?v=yO3C3ojEzWk

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#カレー＃スパイス＃スパイスカレー