My friend, Katie, posts photos of her family's dinner on Facebook sometimes. The other night she made this Coconut Shrimp Curry recipe and I couldn't get it out of my head. I quickly printed off the recipe to make this week.
This was so, so good. Light and fresh, with perfectly cooked shrimp. The only change I made was to add zucchini so I could call it a complete meal. You could add whatever veggies you like. I think carrots would be nice. Katie added sweet potatoes and said that was good.
Coconut Shrimp Curry
Slightly modified from Jo Cooks
For shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 lb extra-large shrimp, peeled and deveined
For sauce
1 tablespoon vegetable oil
1 medium onion, chopped
1 small zucchini, quartered lengthwise, then cut into bite-size pieces
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon pepper
1 teaspoon salt
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon yellow curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can (5.5 oz) unsweetened coconut milk
Fresh cilantro, minced
Cooked basmati rice
In a bowl or plastic food storage bag, toss the shrimp with the marinade ingredients. Allow to marinate for 15 minutes.
While the shrimp is marinating, heat the oil in a medium size pot. Add the onion and zucchini, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and stir well. Cook for about a minute, then add the coconut milk. Stir and bring to a boil. Cook for 5 minutes. Add the shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice garnished with cilantro.
This was so, so good. Light and fresh, with perfectly cooked shrimp. The only change I made was to add zucchini so I could call it a complete meal. You could add whatever veggies you like. I think carrots would be nice. Katie added sweet potatoes and said that was good.
Coconut Shrimp Curry
Slightly modified from Jo Cooks
For shrimp
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons lemon juice
1 lb extra-large shrimp, peeled and deveined
For sauce
1 tablespoon vegetable oil
1 medium onion, chopped
1 small zucchini, quartered lengthwise, then cut into bite-size pieces
3 garlic cloves, minced
1 tablespoon minced fresh ginger
1/2 teaspoon pepper
1 teaspoon salt
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon yellow curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can (5.5 oz) unsweetened coconut milk
Fresh cilantro, minced
Cooked basmati rice
In a bowl or plastic food storage bag, toss the shrimp with the marinade ingredients. Allow to marinate for 15 minutes.
While the shrimp is marinating, heat the oil in a medium size pot. Add the onion and zucchini, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and stir well. Cook for about a minute, then add the coconut milk. Stir and bring to a boil. Cook for 5 minutes. Add the shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice garnished with cilantro.
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