When you are in a hurry but you want something a bit more exotic than the usual fare this curry is just the ticket. You’ll have a scrumptious meal on the table within 30 minutes -provided that you have the ingredients in your pantry and freezer that is 😉
So for this meal what you need on hand are frozen, shelled deveined shrimp (or if you’re feeling very virtuous and you have more time, peel some fresh if you’ve got them), a can of coconut milk, some basic veg and spices, something to serve the curry over – in this case red quinoa and if you’re really lucky you’ll have some some garlic naan on hand for the side.
Shrimp Coconut Curry
- 1 large onion, peeled and cut into large pieces
- 1 thumb sized (2″) peeled knob of fresh ginger
- 3-4 cloves of peeled fresh garlic
- 2 Tablespoons coconut oil or olive oil if preferred
- 1 small green chile pepper such as a Serrano, diced
- 1 carrot, finely grated
- 1-1/2 teaspoons of Madras curry Powder or more or less -to taste
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 1 can of coconut milk (do not use low fat or light)
- 1 pound of raw, shelled and deveined large shrimp, patted dry
- salt and pepper
- 1 lime, juice half and reserve half for garnish
Pat the shrimp dry and put on a paper towel on a plate, sprinkle both sides with a bit of salt and pepper. In the bowl of a food processor fitted with the metal blade, pulse the onion, ginger and garlic into a fine slurry. Heat the oil in a large deep skillet or saute pan. Add the slurry, the carrot and chile pepper, curry powder and a bit of salt and pepper and fry it all stirring constantly until fragrant and beginning to brown a bit. Add the chopped bell peppers and saute until al dente. Add the coconut milk, cook all until it is simmering and then add the shrimp. Cook until the shrimp turns pink an the tails curl. Add the juice of 1/2 lime and stir in . Serve over prepared quinoa or rice. This all should take about 15-20 minutes.
- 1 cup red quinoa
- 2 cups chicken stock or water
- salt and pepper if desired
It is really important to rinse the quinoa well after measuring it. This removes the saponins that coat it and will make it taste bitter if you don’t. Other than that it’s super easy, mix the quinoa with the water or stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 15 minutes. Fluff with a fork and it’s ready. Seriously fast.
I love the little corkscrew shape of it when it’s cooked.