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Wednesday, November 7, 2012

Recipe for Shrimp and Veggie Curry

Here's a recipe for a tasty, quick meal.  I always keep some frozen shrimp in the freezer.  They can be defrosted quickly in a bowl of room temperature water.  Of course, if you have access to freshly caught shrimp, use those. This quick to prepare curry is a little crunchy, a little creamy, with lots of intense flavor, but mild heat.  You can up the heat factor if you're a "hottie".  
Other than making the rice, if serving with the curry, this can be on the table in about 20 minutes. 

Yield: 4 servings
Time: 20 minutes (plus rice)

  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • 1 cup diced fresh tomatoes (could use canned)
  • 1 TBSP canola oil
  • 2 TBSP mild curry paste (or 3-4 TBSP curry powder)
  • 1 cup coconut milk
  • 20 medium frozen shrimp, peeled, deveined, (defrosted in room temp water rinse or overnight in fridge)
  • 1 cup frozen green peas
  • 2 TBSP coarsely shredded basil plus handful finely diced for serving
  • Juice from ½ a lime plus wedges for serving
  • Salt and pepper if needed
  • Naan or rice for serving

  • Heat the oil over medium to medium high heat.
  • Add diced pepper, onion, and curry paste (or powder).
  • Cook until veggies are softening, about 5 minutes (turn heat down if browning too much).
  • Add tomatoes, shredded basil, and coconut milk.  Turn heat down to simmer for 10 minutes.
  • Turn heat up to medium.  Add shrimp and peas and cook just until shrimp turn from translucent to pink, 5 minutes or less.
  • Stir in lime juice and taste.  Add salt/pepper if needed (I didn't but it depends on your curry paste/powder and your taste buds).
  • Serve over rice or with naan, garnished with lime wedge and diced basil.

I served this with brown basmati rice that I made earlier in the day and kept warm in the rice cooker. Enjoy!