"Mangoes and Chutney
I love curry and it goes well with so many different meats. There are different types of curry including: red, green and yellow. I typically use yellow curry powder, the brand I use is pretty mild and I usually just add some spice like crushed red pepper for a little kick. One more note about this dish, as you can see in my photos, I left the tails on the shrimp - purely for presentation purposes. Shrimp simply look better with the tales on! But, eating them can be a pain in the you know what if you choose to leave the tails on. Remove the tails before cooking because you are going to want to jump face first into this dish, and having the tails on is only going to hold you back.
Coconut Curry Shrimp
1 T olive oil
2 T onion, minced
1/2 cup bell peppers, diced
1 garlic clove
1 1/4 cup coconut milk
1/4 tsp salt
1/4 tsp ground ginger
1 tsp cumin
2 T sugar
1 T yellow curry powder
1/4 tsp crushed red pepper
1 pound shrimp
crushed peanuts
Saute onion, peppers and garlic in olive oil until softened. Add coconut milk to pan and bring to a simmer.
Add remaining ingredients, except for shrimp and let simmer 10 minutes. When sauce has thickened, add shrimp and cook an additional 5 minutes until shrimp are pink and cooked through. Serve over rice or noodles and top with crushed peanuts.
Looks delicious Miranda! I'm a hug fan of curry in all forms. Great guest post, thanks for sharing!
ReplyDeleteThanks for taking a look, glad you enjoyed it!
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