Friday, June 15, 2012

Easy Shrimp & Vegetable Curry

2 cans coconut milk
1 brick of golden curry paste (1 package) found in the asian food section of the grocery store

2 large carrots peeled and sliced thin on diagonal
3 medium red potatoes, washed and cubed
1 medium vidalia or sweet onion cut into 1" sized pieces
4 cloves garlic diced
1 1/2 cups sliced mushrooms

1 c cooked shrimp or chicken
1/2 cup snap peas, chopped into bite sized pieces
1/3 c cooked garbanzo beans
3 T fresh chopped basil

olive oil

Steam potatoes and carrots on stovetop or put in a microwave safe container with a little water in the bottom and zap for three minutes.

Meanwhile heat olive oil and saute onions till a bit translucent. Add garlic and mushrooms and saute till they are cooked but not soggy. Mix in the coconut milk and curry brick and break up the curry till it is dissolved. Add steamed carrots and potatoes. Bring to a boil for a few minutes, then reduce to a simmer. Add shrimp, snap peas, beans and basil. Add extra water to get the sauce to the consistency you like, and to be enough to cover everything. I added about a cup and a half. Simmer for five to ten minutes on low to get flavors to blend, then serve plain of coconut rice. The leftovers are even better!


This can be made with chicken or just plain veggies if you like.

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