Easy Shrimp and Vegetable Curry

For some reason, January was Indian and curry month for me. Meaning, at least a third of the meals I have cooked have either had a curry blend of spices and/or was an Indian dish. I’ve done spinach tomato curry with chicken and potatoes (more Bangladeshi I guess,) sambhar and masala dosa, Coronation chicken, curry by the spoon, and finally, shrimp curry.

Okay maybe not curry by the spoon as that’s going a bit far.

Three things put me on a curry kick in January:

Brick Lane- The novel I’m reading about Bangladeshi immigrants in East London in the 1980’s

Modern South Asia- One of my history classes I am currently taking

Downton Abbey- I’m reminiscent of the Empire I suppose, hence the coronation chicken for the premiere night.

But the last one, Shrimp curry was my favorite. This is a popular Thai dish too but the way I made it is mixed, at least in my limited experience that’s what I think. I made it for Aaron and Lisa for a cheer-up dinner and it was pretty delicious. The Thai version always had included lots of sautéed vegetables such as carrots and green onions. Indian versions seem to have fewer vegetables, so I added a few for good measure. I also like the light coconut milk as it adds a delectable creaminess and a delightful pink hue.

Note: If you can get fresh ginger, DO IT! It’s make a world of difference as one time the grocery store was out and I could tell. Also fresh cilantro is a must. This recipe is also just as good with chicken breast or even lean leftover pork chops even you don’t have the shrimp. I just did the shrimp for an extra special meal. But the other meats will make the dish last longer for leftovers. Have fun with it! And add more veggies if desired!

This is also a great one-pan meal to impress guests and family. They never have to know how easy it really is! If you really want to impress them, try serving with fresh dosa (Indian crepes)

Easy Shrimp and Vegetable Curry

(makes 4-5 dinner sized portions)

Ingredients:
15-20 small shrimp, peeled, deveined
1 ½ cups basmati rice, rinsed and drained
1 (14 oz.) light coconut milk
7 oz. crushed canned tomatoes
6 oz. baby portabella mushrooms, quartered
5 large carrots, cut into 3-inch sticks
1 medium yellow onion, chopped
3 cloves garlic, finely minced
¾ cup chopped fresh cilantro
Juice one lime
2 tbsp. chopped fresh ginger
1 tbsp. yellow curry powder
1 tsp. ground cumin
1 tsp. chopped coriander
1 tsp. chili powder
1 tsp. garlic powder
Salt to taste
Black pepper
Red pepper flakes to top
Olive oil

Optional:
 1 tsp. turmeric
Green onions for garnish


Directions:


Marinate peeled shrimp with half lime juice, a little salt and garlic powder in a plastic baggie. Refridgerate for about 30 or so before cooking. (That’s flexible)

Cook rice according to package directions and let stand for 5 minutes without removing lid, then fluff with a fork.

Meanwhile in a large pan heat olive oil, half the garlic, onion, over medium heat. Sauté for a minute and add curry, turmeric, coriander, chili powder, and cumin. Stir well for a minute until spices are fragrant and onions are translucent. Make sure onions and garlic do not burn. Begin to sauté mushrooms.

Microwave carrots sticks with a splash of water in a covered bowl for two minutes until gently pierced with a fork. Drain water and add to pan.

Sauté mushrooms and carrots together. Add garlic powder, ginger, salt and pepper to taste. Once vegetables are soft and browned, add tomato sauce. Cook for two minutes stirring well. Add coconut milk and reduce heat to low. Cook for two more minutes, stirring until pink. Add shrimp and marinade and cook until shrimp are pink and curled.

Take off heat, add lime juice and half of fresh cilantro, mix well.

Serve curry over the cooked rice and top with green onions, rest of cilantro and a little red pepper.

Enjoy immediately while still hot.

Goodbye January! Hello Curry!

p.s. sorry for the harsh lighting, this curry is much prettier in natural light. It's was too good for leftovers in the light of day.

Love,

The College Cuisiner