Thai Shrimp Curry
"This is so easy to throw together. I have been able to get this on the table pretty fast when I've had unexpected company, and it is a big hit. I like to serve it over couscous or basmati rice. (Make sure you use unsweetened coconut milk, not sweetened coconut cream.)"
photo by Dr. Jenny
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon canola oil
- 1 onion, chopped
- 1 red bell pepper, cut into 1/4-inch pieces
- 3 tablespoons curry powder
- 1 teaspoon ground ginger
- 1 (14 1/2 ounce) diced tomatoes, drained
- 1 (13 1/2 ounce) can coconut milk
- 1 lb large shrimp, peeled and deveined
- 1⁄2 cup chopped fresh cilantro
- 1 cup frozen peas, thawed
- couscous or rice
directions
- In nonstick skillet, heat oil over medium heat.
- Add onion and pepper; cook 5 minutes.
- Add curry, ginge3r and salt; cook 5 minutes.
- Add tomatoes and milk.
- Bring to a boil. Reduce heat; add shrimp and cilantro.
- Cook, stirring, until shrimp are opaque, about 5 minutes.
- Stir in peas.
- Serve over couscous or rice.
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Reviews
-
DH and I made this shrimp curry for lunch today. It was easy to prep and came together quickly, which was very nice. We followed all ingredients and directions as posted and served over basamati rice. The flavor was nice and spicy. We like a lot of heat and this certainly didn't disappoint. However, we both thought that it seemed to be missing something. We played around with adding different spices to our individual bites to see if we could discern what was needed. Certainly a generous amount of salt. The closest we could come to fixing what we thought it lacked was to add cumin to it. All in all this was a nice lunch and it presented beautifully--very colorful. Made for Family Picks ZWT4.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
