Let me get two things out of the way first:
1. I know I’ve been posting a lot of curry and curry-type foods on here in the past few months. That’s because since discovering how phenomenally delicious curry is I want to eat it for ALL THE DINNERS. And then, inevitably, all the lunches, because leftovers! Unfortunately, Fiance is now a little sick of curry dinners, which I may or may not be at fault for, and always pouts when I say that’s what’s for dinner. To which I respond, “Fine, I will enjoy this warm, spicy curry and you can make yourself a peanut butter and jelly sandwich. Weirdo.” And we all win.
2. I know that the curry just looks like indistinct yellow stuff over rice. But you’re going to have to trust me on this: there is some seriously delicious shrimp and veggies underneath that yellow stuff. And the yellow stuff is what makes it all so seriously delicious.
Now that that’s done, here’s what I have to say about this yummy bowl of comfort food. The sauce is incredibly easy to make and only depends on a few spices for big flavor. I recommend not adding any cayenne until you’ve put the sauce completely together, tasting the curry, then adding just a bit of cayenne to find the right spice level for you. For me, spiciness is an essential part to a good curry, so I tend to add lots of spice.
I use frozen, peeled and deveined shrimp without tails to make things really easy. Otherwise you’re going to be getting curry sauce all over your fingers aaaand no thanks. Just make me a promise: do not, for the sake of my sanity, overcook the shrimp.
I also use frozen veggies, again, to make things really easy. Dishes like curries and soups are PERFECT for frozen veggies! You can use fresh, if you prefer. The frozen veggie mix I use has broccoli, cauliflower, zucchini, carrots, and green beans.
Now that you’ve got the gist, this curry is all of the good things: it’s crazy easy to throw together; it’s a bowl of lean protein, veggies, healthy starch, and BIG flavor without big calories; and it’s a total crowd pleaser. Let’s just say Fiance usually can’t resist a bowl even after he’s eaten his PB&J, even though he probably is rightfully sick of it. Because I insist on making it like, once a week. Sorry, Fiance. It’s my compromise for making you Meaty Fusilli once a week.
Coconut Shrimp & Veggie Curry
- 1 tbsp olive oil
- 1/2 medium-sized yellow onion, diced
- 1 jalapeño pepper, finely diced
- 1 tsp minced garlic
- 1 tsp ground ginger
- 2 tbsp curry powder
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can diced tomatoes
- 1 can coconut milk
- 1/4 tsp cayenne pepper, optional- see directions
- 1 1/2 cups peeled and deveined shrimp
- 1 1/2 cups frozen vegetable mix
- In a medium-sized, heavy bottomed pot, heat the olive oil over medium-low heat. Add the onion and pepper and cook, stirring occasionally, until the onion starts to soften, about 3-4 minutes. Add the minced garlic and cook for another minute.
- Add the ginger, curry powder, coriander, turmeric, salt, and pepper to the pot. Cook for about a minute, until spices are lightly fried and fragrant. Add a little more olive oil if you’re concerned they’ll burn, but the mixture should be relatively dry.
- Add the diced tomatoes and coconut milk to the pot. Stir until well-mixed, then increase the heat to medium-high. Once bubbling, reduce the heat back to medium-low and simmer for 15 minutes.
- Taste the curry for spiciness. If you’d like it to be spicier, add the cayenne pepper and stir to combine.
- Add the frozen veggies. Simmer for about 3-4 minutes.
- Add the shrimp. Read the package instructions to get an approximate cooking time- shrimp of different sizes will take more or less time to cook. 2-4 minutes will likely be enough simmering time. Check at 2 minutes. The shrimp should just be opaque but not have shrunk.
- You can eat this curry on its own or serve with rice. We like ours with white or basmati rice.