If you find yourself consistently dabbling in the delights of curry while dining out, save yourself some cash by conquering the fundamentals of this simple, yet traditionally inspired curried shrimp. While carving out the physical time to cook can be challenging, even the most dedicated amongst us sometimes falter beneath the siren song of quick, easy options. At the same time, consumers are demanding healthier and less death inducing offerings from food manufacturers. The result?
A Social Revolution is occuring in how we purchase, prepare, consume and celebrate food.
New cultural fusions, increasingly exotic ingredients and adrenaline inducing dining experiences have gained more popularity in recent years. We may very well coin this moment in time as the Renaissance of Food- and boy, is the playing field getting intense! A big key to discovering the trail of breadcrumbs to ultimate foodie nirvana? Your International & Local Farmers Markets of course!
Add Creative & Unique Twists to Make it Your Own
Below is s a perfect starter recipe, however your own flavor signature and ratios of herbs and spices will be what makes the dish shine. Serve your curried shrimp over a bed of fragrant jasmine rice, or flat rice noodles and let the Good Times Roll!
Ingredient List
- 1 lb, peeled/deveined *wild caught shrimp preferred
- 1 medium onion, thinly / evenly sliced
- 1 small red and orange pepper, thinly sliced
- 1 large heirloom tomato, diced
- 2 cups diced shiitake mushrooms
- 1 tsp cinnamon
- 2 tsp. cumin
- 1 tbsp. curry powder
- 1 tsp dry mustard
- 2 tbsp. honey
- ½ tsp nutmeg
- salt and pepper
- 1 tbsp. diced fresh ginger
- 1 tbsp.. diced fresh turmeric
- ¼ cup coconut oil
- 1 qt. chicken stock
- 8 oz. coconut milk
Incorporate the powerful properties of turmeric into your next savory dish – Read more in Benefits of Turmeric!
Recipe & Cooking Instructions
Step 1: In a small saucepan combine coconut milk, turmeric and honey to give a mixture. Simmer on low until coconut milk becomes a rich yellow color or at least produce a yellowish coloration. Do not boil.
Step 2: Sauté onions, peppers, and ginger in coconut oil until soft (avoid making them mushy or over-soft). Add tomatoes, mushrooms, curry powder, cumin, dry mustard, cinnamon, nutmeg. Sauté for 5 minutes.
Step 3: Boil water for rice noodles, or begin steaming your rice.
Step 4: Add chicken stock to the mixture and scrape the bottom of the pan. Add salt and pepper to taste. Bring mixture to a boil, then let simmer on low for 15 minutes stirring occasionally. Add coconut milk and continue to simmer for 10 minutes, tasting and adjusting the flavor as needed during the simmering process.
Step 5: Add shrimp, cover and simmer for 7 minutes or until shrimp is done. Garnish with freshly chopped basil for an extra fresh kick, and enjoy!
Tips from a Pinch Cook:
* Play with the ratios of basil, garlic cloves vs. granulated garlic, adding chili paste for tangy heat or lemongrass for a mildly intense citrus note
* Strong mental flavor profiles for herbs and spices in their fresh, dried and “essence released” forms the backbone between good, and great
* Spread the Love!
