Super Simple Shrimp Coconut Curry

While delightfully magical, planning a wedding is extremely time consuming.  I was still cooking up a storm amidst all the past magic, but I didn’t have time to photograph and post my recipes. Yes, I’m using the – “I recently got married excuse” – to justify my year long absence. So, what does this mean for you? It means you’re going to have to suffer through a few wedding pictures. It means I have plenty of tasty dishes tested and ready to publish. It means I’ll never go on a year long hiatus again.

Ryan and I got married at Journeyman Distillery in Southwest Michigan. Our families and talented friends pulled off what was without a doubt the best day of our lives. Truly magical. Pictures below!

Now onto the recipe – this curry is made up of big bold flavors. Onion, ginger and garlic give the dish a sturdy foundation.  Turmeric, coriander, curry powder, and coconut milk give the dish a wonderful depth.  Well balanced and mildly spicy. If you prefer spicier,  just add more cayenne to the shrimp marinade.

I know curry is one of those dishes often outsourced to carryout due to the “curry takes a log time to make properly” myth. Don’t believe that.  No myths or magic involved in this. It’s just simply delicious.

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Ingredients:
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne pepper
  • 3 tbsp lemon juice
  • 1 1/2 lbs extra-large shrimp peeled and deveined
  • 1 tbsp coconut oil (or your preferred oil)
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1/2 tsp freshly ground black pepper
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp mild curry powder
  • 14.5 oz can diced tomatoes
  • 5.5 oz can unsweetened coconut milk
  • fresh cilantro, for garnish
  • cooked basmati rice, for serving (or your preferred grain)
Instructions:
  1. In a small bowl, toss the shrimp with the first 4 ingredients – 1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne pepper, 3 tbsp lemon juice – and refrigerate for 15 minutes.
  2. While the shrimp are marinating, heat the oil in a medium size pot. Add the onion, and cook for 3-5 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric, and curry powder.
  3. Continue to cook over medium heat until the onion is translucent, ( about another 2 minutes). Add the diced tomato. Stir well and cook for 2 minutes. Add the coconut milk, stir, and bring to a boil. Cook for 10 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
  4. Serve over rice and garnish with fresh cilantro.
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