Coconut Shrimp Curry

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I think my favorite part of making Indian food is the smells it sends wafting through the house. It never fails that Mr. Prevention is able to smell the savory curry and tumeric and the sweet cardamom and declare, “Indian for dinner!”

Speaking of smells…my best friend of for-ev-er (who loves to be mentioned on “the blog”!) called me yesterday to tell me that the conversation we had on Sunday night could have very well been out last. :(

Did I lose you?

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I talked to Kristen on Sunday night on my way back from my hockey game. I wanted to hear alllll about her first date with a new guy (!!). We chatted a while and since we both had to work Monday morning, we called it quits and decided to talk later in the week.

When she called unexpectedly yesterday her first words to me were, “Last night could’ve been the last time we talked!” She went on to explain that the carbon monoxide levels in her place were 6x above “dangerous” levels and had she and her roommates not called the fire department, they could’ve all died that night.

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Needless to say, she was shook up.

Unlike the tantalizing, unmistakable scents of Indian food, carbon monoxide has no smell. Other than a few headaches and some generalized fatigue, the girls were all asymptomatic of the deadly carbon monoxide levels in their home.

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So here’s my advice. First, check your CO detectors in your home – they’re only good for 5-7 years! Second, make this meal. It’s quick, it’s simple, it’s healthy, and it’s delicious.

Mr. Prevention sure thought he hit the jackpot on this one (though he paused to complain about the absence of naan on the table…). I loved that this Coconut Shrimp Curry was not only healthy, but came together in less than 35 minutes.

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Coconut Shrimp Curry adapted from American Masala by Suvir Saran by Mel’s Kitchen Cafe

1/4 tsp kosher salt 1/4 tsp ground black pepper 1/8 tsp cayenne pepper 2 Tbsp freshly squeezed lemon juice (about 1/2 lemon) 1 lb large shrimp, peeled and deveined

1 Tbsp extra-virgin olive oil 1 yellow onion, finely chopped 1 tsp ground pepper 1 Tbsp (about a 1-inch piece) fresh ginger, minced 1/2 tsp kosher salt 2 garlic cloves, peeled and finely minced 2 tsp ground coriander 1/2 tsp turmeric 1 tsp curry powder 1 (14.5-ounce) can no salt-added diced tomatoes, undrained 1 can light coconut milk 1/2 cup fresh cilantro, chopped 2 cups dry brown basmati rice

Directions:

Bring 4 cups of water to a boil in a sauce pan. Season with a pinch of salt, if desired. Add rice, bring to a boil and stir. Reduce heat to low and cover. Allow to simmer until liquid is absorbed, about 30 minutes.

For the simple shrimp marinade, toss the shrimp with the salt, pepper, cayenne and lemon juice in a resealable large bag or in a bowl. Refrigerate for 15 minutes.

Meanwhile, in a medium-sized pot, heat the oil over medium heat until hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5 minutes.

Add the undrained tomatoes to the pot and cook, stirring and scraping up the browned bits from the bottom, for about 1 minute. Increase the heat to medium-high and simmer for 5-6 minutes, stirring often.

Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Stir in the cilantro. Serve over hot, cooked rice. Yield: 6 servings (about 3/4 cup rice and 1 cup curry).

Nutrition Information (per serving): 366 calories; 7.5 g. fat; 100 mg. cholesterol; 457 mg. sodium; 53.2 g. carbohydrate; 2.5 g. fiber; 20.5 g. protein

Result: Not sweet, not spicy…but a curry that is deep with flavors. If you’re new to Indian or curry, this would be a great starter dish. Indian spices are available in any grocer and a little bit goes a long way. You’ll be amazed at the rich flavors you can create. We will be making this again. Enjoy!

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I am off until I teach tonight! I am going to head to a local cafe to catch up on my Google Reader and read some of my novel :) And at some point, get in a workout!

Be well,

Comments

  1. says

    WOW, how scary!! CO detectors were one of the first things we bought for our new home. I’ve seen way too many Datelines about unhappy CO endings! I’m glad your friend was ok! Scary. This recipe sounds perfect. I gave nick a curry recipe the other day, which he actually enjoyed (the pork I posted) so I think I’m going to slowly try more. Muahaha

  2. says

    I’m glad your friend’s ok. Carbon monoxide scares the crap out of me. I don’t have a detector, and I really, really need to get on that.

    This looks so good. I love curry. I live in a very Indian neighborhood, and running during dinner time is one of my favorite things. The whole block always smells SO good!

  3. says

    Wow, that’s terrifying. I’ve been hearing about that so much lately. We have an older detector – we really need to get a new one! Glad they’re all OK! Your curry looks so good! Hopefully I’ll get a chance to try it – my hubby is pretty picky about his shrimp, but I think this must be delicious. I especially love the coconut milk!

  4. says

    Thanks for the heads up on the life span of CO detectors – that is so scary!!

    And that dish? Instantly going on my list of things to make – why can’t I live closer to you so we can cook together??!!

  5. Haley Peterson says

    I wonder how this would taste with tofu in place of the shrimp…I think I’ll give it a try this weekend.

    • Nicole, RD says

      Haley: I think it would be great! Depending on the texture of tofu you enjoy, you can always bake it first to get that bit of crunch to the outside of the tofu and then add it to the curry. Enjoy!

Trackbacks

  1. [...] – A Chicken Korma – A Chicken Tikka Masala – A- Chickpea Biryani – B Coconut Shrimp Curry – A++ Naan – A+ Shrimp Korma over Basmati Rice – A Tandoori Grilled Chicken [...]

  2. [...] This week, I attempted to make curry, from scratch .  For me, the girl who normally keeps sweaters in the oven, making curry from scratch is a big deal.  My first attempt was a Coconut Shrimp Curry.  It was sweet, with just enough spice.  Neal scored it 8 out of 10.  (For me, a major achievement.) Check out the full recipe here. [...]

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