Wednesday, December 10, 2014

Easy Indian Curry Shrimp

Easy Indian Curry Shrimp

I love everything about this meal! It's creamy, flavorful and so easy to make! This recipe really cures my craving for delicious Indian food! I always serve this with a scoop of cooked jasmine or basmati aromatic and scrumptious!

This recipe can also be made with chicken instead of shrimp.

Easy Indian Curry Shrimp
Easy Indian Curry Shrimp

2 Tbls. corn oil
3 Tbls. curry powder  - I use mild not spicy
1 Tbls. sugar - white or brown
1-16 oz. can of coconut milk - I use lite
2 large fresh cloves garlic - minced
1/4 tsp. ginger powder
1 small yellow onion - minced
1-4 oz. can chopped green chilies
salt & pepper to taste
1 very large tomato - seeded and chopped
1 & 1/2 lbs. small shrimp - peeled and deveined
1/4 cup fresh chopped parsley for garnish - optional but recommended

1. Mix the oil, curry powder, garlic, ginger and onion in a mixing bowl
to create a sort of paste.

2. Place a 5 quart pan or a large sauté pan over medium heat and 
cook the paste just until fragrant, 3-4 minutes.

3. Add the chopped green chilies, coconut milk and sugar,
stirring to mix and dissolve the paste. Bring to a slow rolling boil.
Taste the sauce and add salt & pepper according to taste.

4. Stir in the chopped tomato.

5. Cover and reduce to a light simmer for about 20 minutes, stirring occasionally.

6. Add in the shrimp and simmer for another 10 minutes.
Top with the fresh parsley before serving.

7. Serve warm with cooked white rice, basmati, jasmine or brown rice.

If serving with a cup of cooked rice per person, this recipe can serve 4 people.

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