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.
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.
Rogan Josh blend from Penzey's. It's one of my favorite curries and is traditionally made with lamb.
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.