Kaili loves to cook—from comfort food to fine cuisine—and was the recipient of a silver medal in a food and wine matching competition.
A Rich and Decadent Dish
Shrimp recipes are a staple in my kitchen, and this wonderful recipe is one we make often. It is fast and easy to prepare, and it feeds four people as a main dish and can be stretched even further if served as a side dish. The wonderful curry flavor is enhanced by the addition of fresh lime juice, freshly chopped coriander leaves, and canned coconut milk.
There are many different types of curry powder available, but the basic yellow curry is the one most of us are familiar with. Some home cooks make their own curry, often using yellow curry as a base. Coconut milk is used in this dish, and it imparts a fabulous richness that is a perfect match with the curry.
Ready? Let's get cooking . . .
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Feeds 4 people generously
- 1 pound shrimp, shelled and deveined
- 2 tablespoons sunflower oil
- ½ red onion, cut into thin slivers
- 3 teaspoons curry powder
- 3 cloves garlic, crushed and chopped
- 2 roma tomatoes, chopped
- 1 green pepper, cored and cut into thin strips
- 1 red pepper, cored and cut into thin strips
- 1 (14-ounce) can coconut milk
- 1 lime, juiced
- ½ cup fresh coriander leaves, chopped
- Heat 2 tablespoons of oil in a large frying pan or skillet on medium heat.
- Add chopped garlic and slivers of onion and cook until they are translucent; about 2 minutes.
- Add the curry powder and stir well to mix it in with the onions and garlic. At this point, you may want to add just a splash of water to keep things from sticking to the pan. Cook for 1 minute.
- Add the chopped tomatoes, stirring well to blend. The tomatoes will start to break down as they cook, adding liquid to the pan. Cook for about 2 minutes.
- Add the strips of red and green pepper, and toss for about 10 minutes, or until they are starting to soften a bit. You may want to add a little more water at this point. Just a splash will do.
- If you are using raw, uncooked shrimp, now is the time to add them. Cook for a couple of minutes or until the shrimp have all turned a nice pink color. If you are using pre-cooked shrimp, you can hold off until part way through the next step.
- Add the can of coconut milk, stirring to blend all of the ingredients. Depending on your stove, you may need to reduce the heat a bit at this point to keep the coconut milk from sticking. Simmer gently for about 10 minutes, or until the pepper strips are cooked to your liking. If you are using pre-cooked shrimp, add them about 5 minutes into the simmering time.
- Remove the contents of the pan to a large serving platter. Sprinkle the chopped coriander leaves and the fresh lime juice over top.
Step-by-Step Visual Guide
- The recipe illustrated here uses frozen, already cooked shrimp—which is fast, easy, and what I happened to have on hand. You can use raw frozen or raw fresh shrimp . . . either will do. You can also use pre-cooked shrimp; just add it later (after the coconut milk has been simmering for 5 minutes or so).
- Get all of your veggies chopped in advance. This just makes things easier as you don’t have to stop what you are doing to chop. The chopping takes about 10 minutes total for everything.
- If you love curry, don’t be afraid to add more than 3 teaspoons of powder. The same rule applies to the garlic.
- Keep a cup of water nearby when you are cooking so that you can add a little water if veggies are starting to stick or if the liquid in the pan is getting too thick.
- This dish goes very well with basmati rice. You can jazz up the rice a bit by adding a few threads of saffron. Get your rice cooking at the same time as the veggies, so that the rice is ready when the curry shrimp is done.
As with so many curry dishes, this one calls out for a nice, cold Pinot Gris. Alternatively, you can try a Chardonnay that is not too oaky—Bonterra Vineyard’s Organic Chardonnay is a really good match. It has just a hint of oak and wonderful green apple and citrus notes that go really well with the coriander and lime in this wonderful curry shrimp and pepper dish.
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© 2012 Kaili Bisson