Subscribe to
Posts
Comments

Spicy Sweet Curry Shrimp

June 29th, 2008 by Nikki

This recipe was inspired by two different dishes we have recently discovered, the Mostly-Vegetable Saffron Rice and the Red Lentil Curry. We made the Mostly-Vegetable Saffron Rice per our instructions on this site but changed up the Curry by adding coconut cream instead of coconut milk, some plain yogurt and shrimp. Really the seasoning for the Red Lentil Curry was the main driver for this. Very very good. I loved how the sweet off set the spicy flavors! One thing we thought is that it was just a little too sweet (just over the edge) so we will try 1/2 can coconut cream and 1/2 can of coconut milk next time. Super yummy served with Naan.

Ingredients:

  • 1 large red onion, diced
  • 6 stalks celery, diced
  • 2 tablespoons olive oil, divided
  • 3 heaping teaspoons red curry paste (almost any brand will do)
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon ginger paste
  • 1 can coconut cream
  • 1/2 cup plain yogurt
  • 1 (28 oz) can diced tomatoes or crushed tomatoes
  • 2 lbs. JUMBO Shrimp, peeled and de-veined (we used Tiger Prawns fresh from Costco)

Directions:

  1. In a large skillet or saucepan, caramelize the onions and the celery in olive oil.
  2. While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger paste in a small bowl. Mix well until the mixture forms a ‘paste’.
  3. When the onions and celery are cooked, remove from the pan and set aside.
  4. Add the curry ‘paste’ mixture to the same pan with a tablespoon of olive oil and cook over medium-high heat stirring constantly for 30 seconds to a minute, scraping the bottom of the pan with a wooden spatula.
  5. Stir in the diced tomatoes, onion/celery mixture, coconut cream, and yogurt. Reduce heat to medium. Allow the dish to simmer until the sauce begins to thicken, just a bit.
  6. Lastly–about three minutes before you are ready to serve– add the shrimp to the sauce and cook for about three minutes. Be very careful not to overcook the shrimp. You don’t want them rubbery. This is the biggest mistake a lot of cooks and restaurants do–don’t overcook the shrimp!!! :-)
  7. Serve over ‘Mostly-Vegetable Saffron Rice‘ or your favorite rice dish.

Enjoy!!! It’s GOOOOD!!!

Leave a Reply