Greet January head-on with a steaming, fragrant bowl of coconut shrimp curry:
Satisfying soups and stews heady with spice, spark the senses and trace of sunny far-flung locations. You may name it escapism, however I can’t consider a greater method to embrace winter. This curry is wealthy, brilliant, and potent with taste. It’s additionally straightforward to make and intensely versatile. You may add extra greens to the stew, akin to carrot and cauliflower. A squeeze of lime juice is crucial to brightening the broth with a kick of acidity. Better of all, this dish will be ready in half-hour – which leaves you simply sufficient time to cook dinner some rice.
Coconut Shrimp Curry
Lively Time: half-hour
Complete Time: half-hour
Serves 4
1 tablespoon olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1 inexperienced jalapeño pepper, stemmed and seeded, finely chopped
2 tablespoons grated recent peeled ginger
1 1/2 tablespoons curry powder
1 (28-ounce) can chopped Italian plum tomatoes
1 1/2 cups coconut milk
1 medium zucchini, quartered lengthwise, every quarter sliced in 1/2-inch items
1 pound massive shrimp, peeled and deveined
1/4 cup chopped recent cilantro, plus additional for garnish
1 tablespoon recent lime juice
1 teaspoon salt
1/4 teaspoon freshly floor black pepper
1 to 2 teaspoons brown sugar (optionally available)
Cooked basmati rice for serving
Lime wedges for serving
1. Warmth the oil in deep skillet or soup pot over medium warmth. Add the onion and sauté till smooth, about 3 minutes. Add the garlic, jalapeño, and ginger and sauté till aromatic, about 1 minute. Stir within the curry powder and proceed to cook dinner till aromatic, about 1 minute extra.
2. Add the tomatoes, coconut milk, and zucchini. Carry to a boil and simmer till the greens are tender, 10 to 12 minutes. Stir within the shrimp and cook dinner till they flip pink and are simply cooked by way of, 5 to 7 minutes.
3. Stir within the 1/4 cup cilantro, the lime juice, salt, and black pepper and style for seasoning. If desired, add 1 to 2 teaspoons brown sugar to stability the flavour.
4. Ladle into bowls with cooked basmati rice. Garnish with extra cilantro and serve with lime wedges.