Tuesday, January 14, 2020

Homemade recipe: Shrimp Curry in Coconut Milk

My son, Vito, helped me out in the kitchen last weekend. We checked out the stuff in our ref and pantry and I decided I have ingredients for a curry dish. Vito has never had curry before so he declared he'll cook it but he won't eat it. Well, we'll see about that!

So this is my recipe for Shrimp Curry in Coconut Milk. But further down this post, I'll tell you how you can make it your own with a few tweaks. That's what I love so much about cooking—you can take any old recipe and make it your own!

Shrimp Curry in Coconut Milk

1/2 kilo jumbo shrimp, peeled and deveined (I used Fisherfarms Shrimp Cocktail)
1 tbsp coconut oil
1 medium onion, thinly sliced
5 cloves of garlic, minced
1 can of green peas (I used Jolly)
1/2 tsp curry powder (I used McCormick)
salt to taste
1 can stewed tomatoes (I used S&W)
1 pouch coconut milk (I used Coco Mama)
1/8 cup calamansi juice (around 6-8 calamansi)
(optional) 1 tsp red pepper chili flakes
(optional) 1 tsp dried basil OR fresh basil, chopped

Heat oil in pan.
Add onion, garlic, and peas. Cook for 1 minute.
Add the whole can of tomatoes (juice and all!) and coconut milk. Mix well.
Add a pinch of salt and curry powder.
Bring to boil. Cover and simmer on low heat until sauce thickens or about 10 minutes.
Add shrimp and cook for 5 minutes or until shrimp is pink.
Add calamansi juice. Sprinkle basil. Stir.
Serve over hot rice!

He loved it! He ate it all up and asked for another bowl!

This was SO GOOD!

Now here are the ways you can tweak it:

1. Shrimp. If you're going more plant-based or are vegetarian, you can easily swap out the shrimp with chickpeas or broccoli or cauliflower. I'll make vegetable curry next and put red bell peppers, chickpeas, spinach!

2. Canned tomatoes. S&W is my favorite canned tomatoes brand because it's already stewed with other vegetables and spices so it tastes wonderful. I use it for tomato soup, pasta, and other tomato-sauce dishes. I just revealed one of my top kitchen secrets!!! But you can choose other brands and other kinds of canned tomatoes, but it should be canned. If you must use fresh tomatoes, use really ripe ones and boil them first so they're really soft and tender and juicy.

3. I think this recipe will be better if it has heat in it. I really wanted to add chili flakes or chopped chilis, but since my kids don't like spicy food, I didn't add any hot stuff.

4. You can use any cooking oil but I like coconut oil with this dish because I think it will really bring out the flavor of the coconut milk.

Tell me once you try it and tell me how you tweaked it, too!

1 comment:

  1. I'm so excited to try this. Thanks for sharing Frances :) I will also make the plant-based version as I need to be more on plant-based diet for the time being :)


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