An Easy Coconut Curry Shrimp Recipe

yellow-curry-powder-mild-salt-free-1Coconut curry is one of dishes that sounds intimating to make, but actually takes little time at all. Better yet, it has more flavor than dishes that take you twice or three times as long. I modified a recipe from Pioneer Woman (thank goodness for Pinterest!).

What you need:

1 cup of Rice (I used basmati rice)

1 can of Coconut Milk

Curry Powder (to taste)

Sriracha (optional)

Brown sugar or honey

Shrimp (however many you’d like)

Butter

Half an Onion

2 cloves of Garlic

Salt & Pepper

Step 1: Start cooking your rice. That will take the longest time. I used basmati rice, but you could use any kind of rice. Basmati rice takes about 15 minutes to make so I get that started and then move on to the shrimp and curry sauce.

Step 2: Add a tablespoon of butter (or olive oil if you prefer) to a saucepan. Add the shrimp once the butter has melted down.  A pinch of salt & pepper is all you need to season the shrimp–they’ll get mixed in with the tasty sauce later. It should take about 5-8 minutes for the shrimp to get translucent. Once that has happened, put aside the shrimp for later.

Step 3: Add some more butter and the diced onion to the saucepan. Once you’ve cooked onion for a few minutes (I usually wait about 3 minutes), add in the minced garlic. Salt and pepper the onion/garlic. Saute for another few minutes. Now it’s time for the curry powder! This is where the magic happens. I start with a little bit and work my way up. It’s all up to your taste. It can be as curry-tastic as you want. I almost used a whole tablespoon because I’m indulgent.

Step 3: Pour the coconut milk in the saucepan. How you proceed with seasoning the sauce is up to personal taste. For my curry, I add a teaspoon of brown sugar (you could alternately use honey, but I had brown sugar on hand) and some sriracha for heat. You could use some lime as well if you want it more acidic. Again, your choice. There is no wrong answer (well, that’s not true. I don’t recommend adding fruit loops or gummy worms).

Step 4: Once you’ve got your sauce seasoned to your liking, add your shrimp! Let them cook with the sauce for a few minutes.

Step 5: Back to the rice! It should be done at this point. Fluff it up and put it on the plate.

Step 6: Pour the sauce & shrimp over the rice. Meal done.

That wasn’t too bad, was it? Any other curry fans out there?

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Deviled Egg BLTs

Last night for dinner, I had deviled egg BLTs and man they were tasty! If you are looking to mix up your usual BLT or are a fan of egg salad, I think you should try it out. Here is the recipe below from Rachael Ray:

INGREDIENTS

  • 12 slices bacon
  • 8 slices good-quality white bread
  • 10 eggs
  • 2 tablespoons grated onion
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 tablespoon pickle relish
  • 2-3 teaspoons hot sauce, such as Frank’s RedHot brand
  • About 1 teaspoon Worcestershire sauce
  • 1/2 small red chili pepper, finely chopped
  • 1 clove garlic, grated or pasted
  • 2-3 tablespoons mayonnaise (or Vegenaise or Greek-style yogurt)
  • Salt and pepper
  • Romaine leaves and tomato slices, for serving
  • Red pepper jelly (optional)
Serves 4

PREPARATION

Pre-heat the oven to 375°F. Arrange the bacon on a broiler pan and roast until crisp, about 15 minutes. Pre-heat the broiler. Place the bread on a baking sheet and toast, turning once, for 2 minutes.

Meanwhile, in a large saucepan, combine the eggs and enough cold water to cover; bring to a rolling boil. Remove the pan from the heat, cover and let stand for 10 minutes. Drain the eggs, crack the shells; cover the eggs in their shells with cold water and let stand for a couple of minutes, then peel the eggs.

Halve the eggs and place the yolks in a bowl. Add the onion, mustard, relish, hot sauce, Worcestershire, chili pepper and garlic; mash together. Stir in just enough mayo (or Vegenaise or Greek-style yogurt) to make smooth; season with salt and pepper. Chop the egg whites and fold into the deviled yolks.

Divide the egg salad among four toast slices. Top with the lettuce, tomato and bacon. Spread the top toast slices with a little red pepper jelly, if desired, and cover the sandwiches.

 

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