Wednesday, May 4, 2011

Weeknight Shrimp Curry

As much as I love my recipe for Lamb Curry, it does require some planning ahead, as well as a couple hours to stew the meat. I usually make in on Sundays for dinner. But some days, I want curry and don't want to wait. This is a quick and easy curry that you can make any day of the week.

Here are the ingredients you'll need.

Start a little butter (clarified if you've got it!) melting in a pan.

I never use clarified butter (also called ghee). I'm too cheap to pay for it and never have enough time to clarify it myself. But it would be a little more authentic if you do have it.

While the butter is melting, dice some onion and garlic.

Toss 'em in with the butter and start softening them up.

The curry flavor I used was a Rogan Josh blend from Penzey's. It's one of my favorite curries and is traditionally made with lamb.

Penzey's has a wide selection of curry powder blends, from basic curry to spicy to sweet. You could even get away with using regular curry powder (which is a blend as well, not a spice) from the grocery store. Feel free to use whatever curry blend you like.

Add a couple tablespoons of the curry. Stir it into the pan; the heat from the pan will toast the spices a little.

After about a minute, pour in the coconut milk. You could also use yogurt.

A can of diced tomatoes is next. I used fire-roasted tomatoes for more flavor, but whatever you've got is fine.

Let the sauce simmer as long as you'd like. You could add the shrimp now, or you could let the sauce simmer a bit to let the flavors mature.

Whenever you're ready, add the shrimp. I removed the shells but left the tails on.

Squeeze the juice from half a lime.

Once the shrimp is just pink, which will only take a couple minutes, your curry is ready!

Serve it over basmati rice and sprinkle on some fresh herbs. I had chives so I used them, but cilantro, parsley, or basil (especially Thai basil) would lend some color and flavor too.

In as little as ten minutes, you can have yourself a bowl of homemade curry! If you're not into shrimp, give chicken or even fish a try. Add this curry to your weekday list of meals!

Recipe: Weeknight Shrimp Curry

2 tbsp. butter
1/2 onion, diced
2 cloves garlic, minced

2-3 tbsp. of your favorite curry blend
1 can coconut milk
1 can diced tomatoes
1 lb. shrimp

juice from half a lime

In a large pan, saute onion and garlic in butter until softened.

Add curry powder and let toast for about a minute. Add coconut milk and diced tomatoes. Let sauce simmer as long as you'd like. When you're about ready to serve, add in shrimp and cook until shrimp turns pink, 2-3 minutes. Add lime juice.

Serve over basmati rice.

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