Zesty Coconut Shrimp Curry
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by Kelsi Barr, Food Editor – Canada
[/x_text][/x_column][x_column bg_color=”” type=”3/4″ style=”padding: 0px 0px 0px 0px; “][x_text][dropcap]I[/dropcap]n my previous “Getting to Know…” article, I mentioned my love for curry. With this month’s theme involving global inspirations, I couldn’t help but want to share with you my take on an authentic coconut curry recipe. Although it may seem like a strange recipe to throw at you in the heat of summer, I promise that this recipe is my go-to, no-fuss dinner and comes together in about 30 minutes.
This curry is mild in terms of spiciness, but rich and bold in flavour; feel free to add cayenne or srirracha to amp up the heat to suit your taste. If you’re not a lover of shrimp or other seafood, you can substitute another cooked protein of your choice, or do as I do often and keep it vegan with the addition of black beans or chick peas. As stated in the recipe, I toast and grind my spices fresh to guarantee the most flavour; if you buy pre-ground spices, you can use those in replacement – always make sure to use your spices within the first 3-6 months of purchasing, otherwise they will go stale and give little to no flavour!
- [b]Homemade curry powder blend:[/b]
- 1/2 tsp whole coriander seed
- 1/2 tsp whole cumin seed
- 1/4 tsp whole mustard seed
- 1/4 tsp ginger powder
- 1/4 tsp turmeric powder
- 1/8 tsp whole black peppercorn[br]
- [b]For curry:[/b]
- 1 curry spice blend recipe (see above)
- 2 medium cremini mushrooms, thinly sliced
- 1/2 medium yellow onion, thinly sliced
- 1/2 red bell pepper, julienned
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1/2 can full fat coconut milk
- 1 heaping cup 31-40 count raw white pacific shrimp
- 1/4 cup fresh or frozen peas
- 1/4 cup fresh or frozen corn
- 2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1/4 tsp fish sauce
- juice of half of a lime
- salt and pepper, to taste
- Heat a skillet over medium heat without any oil.
- Add coriander, cumin and mustard seed and toast until fragrant.
- Using a mortar and pestle or coffee grinder, combine all spices and grind until homogeneous.[br]
- Heat a medium sized skillet over medium-high heat. Add sesame oil and when hot, add sliced mushrooms and cook until golden. Add onion, bell pepper, garlic and ginger and cook until onion is translucent.
- Once onions are translucent, add your spice blend recipe and a 3-finger pinch of salt and stir until fragrant. Add coconut milk, soy sauce and fish sauce and bring to a simmer. Taste, and if necessary, add more salt and pepper. Add peas and corn.
- In a separate pan, heat remaining 1 tbsp sesame oil over medium-high heat and cook shrimp, seasoning to taste, until opaque (3-5 minutes).
- Pour finished sauce over rice, topping with cooked shrimp and a squeeze of lime juice. For garnish, add chopped roasted cashew nuts.
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