Delicious, Throw Down Shrimp Curry

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The fastest, most delicious, and throw down Shrimp Curry Recipe. So fast I can write this up over a cup of coffee and make it with a fussy toddler on my hip.

For Amada & BIG THANKS to Asha Food Fashion Party for 95% of this amazing Recipe!

ingredients (& feel free to play with the amounts but not the process.)

  • 20-30 Shrimp (medium sized, peeled and deveined, tails attached)
  • 1 red onion
  • 3-5″ fresh ginger (skinned & coarse chopped)
  • 4-5 cloves garlic (peeled)
  • 1 15 box/can chopped tomatoes (by Pomi preferably) or 1-2 fresh tomatoes finely chopped
  • 1/2 teaspoon Garam Masala (find in spice section)
  • 1 cup dry white wine or water
  • pinch to 1/2 tspn red chili flakes (or chili powder if you have it)
  • 1/2-2/3 tspn Tumeric
  • 1 15oz can Lite Coconut Milk
  • Cilantro (for garnish)
  • 2-3 Limes (for garnish)
  • Basmati Rice

Start the Rice.

In a small Cuisinart, finely chop the red onion.  Heat 3 tblspns neutral oil (grapeseed oil is best) in a large pan and add pulsed red onion. Fry red onions for a few minutes stirring frequently. (A small bit of blackened bits can impart glorious Flavors to curry.) Splash with white wine or water if it looks too dry.

Add ginger and garlic cloves to Cuisinart and pulse until finely chopped… Practically a paste. Add quickly to red onion stirring quickly. Splash with white wine or water if looks too dry. When the sharp smell of garlic-ginger ends, stir in tomato, herbs, and pinch of kosher salt.  Add whatever white wine or water is left. Mix well. COVER and cook on LOW for 5-7 minutes.

Do not be afraid of making curry. Follow the process!

Do not be afraid of making curry. Follow the process! Asha is an amazing instructor!

Do NOT let mixture burn.

Rinse shrimp and pat dry while curry is simmering. Add shrimp into Curry mixture. Cover again and let them cook. (They will curl up and turn pink-ish.)

Once shrimp have cooked, stir in a good 2/3 of the can of Coconut Milk (about 1 cup). Saving the last of the coconut milk to stir into the Basmati Rice with salt and butter for flavor (& a small handful frozen green peas for color if you like).

Serve in wide shallow bowls spooned over the Rice. Or not — I love this without rice. I’ve made this twice in a week and loved it more “soupy” with the white wine add.  Garnish with fresh chopped Colantro and at least 2 halves of lime juice squeezed over the top.

And a gorgeously dry Sauvignon Blanc.

Happy Eating!

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