SHRIMP COCONUT MILK CURRY



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Here is a secret food love of mine...curry! It really doesn't matter to me what kind of curry. It could be Thai, Indian, Japanese, and hey even Korean; it all tastes great to me. I just love the smokey, spicy and creamy combination, and when eaten together with rice, it just is a wonderful mesh of flavours in my mouth. When I was pregnant with our little girl last year I absolutely craved this spicy sauce. During lunch hour breaks at work I would go find the nearest curry restaurant and eat! Here is a mild version of a shrimp coconut milk based curry that I happen to love. My husband gobbled up this sauce in no time. If you're a bit scared to try spicy dishes but you're wanting to try a mild version of curry, I say give this version a try! It's a good one folks.

Serves 3

Ingredients:
  • 2 tbsp vegetable oil or butter
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1/4 tsp each: ground coriander, cumin, cinnamon, and tumeric
  • 1 cup canned crushed tomatoes
  • 1 can of coconut milk (you can use lower fat version if preferred)
  • 1/4 cup water
  • coarse salt and freshly cracked black pepper
  • 1-1/2 cup white or cremini mushrooms, sliced
  • 400g of shrimp, peeled and deveined (used frozen shrimp for quick use)
  • 1/2 cup parsley or cilantro, chopped
  • juice of one lime
  • cooked white rice (to serve)

1. Preheat a large shallow pan or wok, on medium high heat. Drizzle in the oil, and add in the chopped onion, minced garlic, and grated ginger. Saute for 1 minute, then add in the ground coriander, cumin, cinnamon and turmeric. Let the spices cook with the onion for 2 minutes.

2. Add in the crushed tomatoes, coconut milk and water at the same time. Stir until all of the flavours have come together. Season with salt and pepper. Lower the heat to medium, and let the sauce cook down for a good 12-15 minutes. Note: if you're using a low fat coconut milk then you might need to let the sauce cook down for an additional 3-5 minutes.

3. Add in the sliced mushrooms and the shrimp, let it cook for 3-4 minutes. Do not overcook the shrimp. The sauce should look a bit thick and creamy. Sprinkle in the chopped parsley or cilantro, squeeze in the lime juice and serve immediately over rice. Enjoy!

Cook's addition: If you don't like shrimp you could always try chicken instead. Just chop the chicken into bite size pieces and I suggest cooking the chicken in the pan first, transferring it into another bowl and when the sauce is cooked, then add the chicken back in.

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