Shrimp Curry
Ingredients:
2 pounds large or jumbo shrimp, peeled and deveined, tails removed
2 Tablespoons extra virgin olive oil
1 yellow onion, sliced into strips
2 red bell peppers, sliced into strips
1 Tablespoon garlic, minced
1 teaspoon fresh ginger, minced
1 lb - Russet or Yukon Gold potatoes, peeled and diced
6 Tablespoons garam masala
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon of dried thyme
1 (14 oz) can coconut milk
1 1/2 cups vegetable stock
1 teaspoon each of salt & ground black pepper (plus additional to taste)
3 Tablespoons fresh cilantro, roughly chopped
2 Tablespoons extra virgin olive oil
1 yellow onion, sliced into strips
2 red bell peppers, sliced into strips
1 Tablespoon garlic, minced
1 teaspoon fresh ginger, minced
1 lb - Russet or Yukon Gold potatoes, peeled and diced
6 Tablespoons garam masala
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon of dried thyme
1 (14 oz) can coconut milk
1 1/2 cups vegetable stock
1 teaspoon each of salt & ground black pepper (plus additional to taste)
3 Tablespoons fresh cilantro, roughly chopped
Directions:
In a small bowl, season the shrimp with salt & pepper, and 2 Tablespoons of garam masala. Mix and refrigerate for later use.
Heat 2 tbsp of olive oil in a large pot on medium-high heat. When the oil is hot, add the onions and peppers.
Saute them both until soft (about 5 - 8 minutes).
Add the minced garlic and ginger. Mix and cook until aromatic (about a minute).
Add the remaining garam masala, cumin, and cayenne pepper.
Turn the heat down to medium. Allow the spices to cook for 2 - 3 minutes. Mix occasionally.
Add the coconut milk, stock (or water), and thyme.
Mix and allow the mixture to come to a boil.
Add the potatoes and cover the pot.
Allow the potatoes to cook until tender (about 5 - 7 minutes).
When the potatoes are tender, taste for seasoning. Season to taste with salt and ground black pepper. When the sauce is seasoned to your liking, add the seasoned shrimp, mix, and cover.
When the shrimp are pink and fully cooked (about 2 minutes), turn off the heat.
Taste again for seasoning. Add fresh cilantro and mix.
Heat 2 tbsp of olive oil in a large pot on medium-high heat. When the oil is hot, add the onions and peppers.
Saute them both until soft (about 5 - 8 minutes).
Add the minced garlic and ginger. Mix and cook until aromatic (about a minute).
Add the remaining garam masala, cumin, and cayenne pepper.
Turn the heat down to medium. Allow the spices to cook for 2 - 3 minutes. Mix occasionally.
Add the coconut milk, stock (or water), and thyme.
Mix and allow the mixture to come to a boil.
Add the potatoes and cover the pot.
Allow the potatoes to cook until tender (about 5 - 7 minutes).
When the potatoes are tender, taste for seasoning. Season to taste with salt and ground black pepper. When the sauce is seasoned to your liking, add the seasoned shrimp, mix, and cover.
When the shrimp are pink and fully cooked (about 2 minutes), turn off the heat.
Taste again for seasoning. Add fresh cilantro and mix.
Notes:
Serve in a deep bowl over cilantro-lime rice, noodles or shirataki (only 5 calories!).
Garam masala is commonly known as curry powder in many grocery stores. I buy it by the bucketful because we LOVE curry!
Seafood stock would be better tha vegetable stock in this, but is less commonly available. Chicken stock is good too.
Save on fat and calories by using light coconut milk. You won't miss the extra fat.
Fresh thyme is even better than dried. Just use a Tablespoon instead of the teaspoon of dried.
Add some zip by adding a Tablespoon of red curry paste to the pan when cooking the garlic and ginger. My favorite substitution is using habañero powder instead of cayenne.
Garam masala is commonly known as curry powder in many grocery stores. I buy it by the bucketful because we LOVE curry!
Seafood stock would be better tha vegetable stock in this, but is less commonly available. Chicken stock is good too.
Save on fat and calories by using light coconut milk. You won't miss the extra fat.
Fresh thyme is even better than dried. Just use a Tablespoon instead of the teaspoon of dried.
Add some zip by adding a Tablespoon of red curry paste to the pan when cooking the garlic and ginger. My favorite substitution is using habañero powder instead of cayenne.