Shrimp Curry

Shrimp Curry

You’ll be more than a little surprised at how little time it takes to make something that tastes this good. There are traditional curry recipes from India, England, Asia. Africa and the Caribbean—with all sorts of regional ingredients.

Curry flavors and seasonings come hot, hotter, mild, sweet—with herbs, roots, fruits and spices. Many Asian recipes call for coconut milk and fish sauce (a salty-savory pungent liquid that really doesn’t taste “fishy” when added)—no substitution for either of these ingredients!

So, curry dishes, meat, poultry, fish, seafood and vegetarian, can be made any way you want them to taste. Here’s an easy, quick, adaptable, one-pan recipe with an Asian taste. Fresh shrimp are best—but if you use frozen, try this defrosting tip. Line a cookie sheet with a damp tea towel, lay frozen shrimp in single layer, then cover with another damp towel. Let stand on counter for about an hour—shrimp will retain moisture and flavor.

• Heat a little vegetable oil and sauté one or more—chopped onion, scallions, garlic to taste
• Add 1-14 oz. can of unsweetened coconut milk and curry flavoring to taste————————————-paste, powder or your own blend
• Add ¼ cup water, fresh lime juice, 2 tblsp fish sauce and 1 tblsp brown sugar and bring to low boil
• Add 1 ½ to 2 lbs of shelled, deveined raw shrimp and cook, stirring gently, for about 4 minutes—‘til shrimp are pink and cooked thru
• Serve over fragrant steamed rice—with small plates of some cut up toppings: cilantro, peanuts, tomatoes, mango, scallions, chutney and lime wedges
The Kitchen Hive

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