Shrimp Curry and a Seafood Blog HopPosted on Jul 20, 2012 | 42 comments
I’m not sure when coconut curries became one of my meal staples, showing up almost weekly on my dinner table. It’s not difficult, though, to see why I keep coming back to this Thai-inspired dish: it’s easy, fast (ready in under 30 minutes), and infinitely adaptable. I can make a delicious curry with a can of coconut milk and whatever vegetables and/or proteins I have in my fridge. I often make tofu curry packed with vegetables. Sometimes I throw in some chopped pineapple or peanuts. A side of rice makes it a complete meal, and one that’s even better the next day, heated up for lunch. Usually I make no record of my recipe, and instead just throw everything together, knowing that the ingredients will work their magic (a la this post from early in this blog’s life).
This shrimp curry was so good, so special, that I had to make sure it was documented. Of course if you’re not into shrimp you can substitute chicken, and if you want to make it vegetarian you can use tofu. Use whatever vegetables are fresh and seasonal, although I happen to think the red pepper-string bean combo is perfect here. Steamed Jasmine or Basmati rice makes the ideal accompaniment (learn how to make perfect rice every time with my guide here).
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ medium onion, sliced
- 1 small red pepper, cut into chunks
- ½ pound string beans, trimmed and halved
- ½ teaspoon ground cumin
- ½ teaspoon dried coriander
- ½ teaspoon dried ground ginger
- 2 teaspoons curry powder
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon yellow curry paste
- 1 pound shrimp, peeled and deveined
- 1 tablespoon fresh lime juice
- ½ teaspoon chili oil (optional)
- Chopped cilantro, for garnish (optional)
- Heat the olive oil in a large, deep skillet.
- Saute the garlic and onion until softened.
- Add the red pepper and string beans and cook for 5 minutes, stirring often.
- Add the spices and toast for 1 minute.
- Stir in the coconut milk and curry paste and simmer over medium-low heat for 5 minutes.
- Add the shrimp and cook for 5 minutes, or until cooked through.
- Remove from the heat and stir in the lime juice and chili oil, if using.
- Serve with rice and garnish with chopped cilantro if you like.