This is a quick and easy recipe, loaded with vegetables and all good stuff. I was asked to come up with a simple, nutritious curry. So here it is, feel free to leave a comment. If you make variations i'd love to know what you did and how it came out. I love to see other peoples end results and varying interpretations. Enjoy!
TIME
TOTAL: 45 Minutes
PREP : 20 Minutes
COOK: 25 Minutes
SERVES: 6
INGREDIENTS
600g Shrimp 25-30 Pieces
3 T Oil
1 Bay Leaf
3-5 Dried Whole Cayenne Peppers
5 Garlic Cloves, thinly sliced
1T Ginger Grated
8 Large Basil Leaves, roughly chopped
1/2T- 1T Habanero Pepper, diced
150g/ 11/2 Cups Spring Onions, thinly sliced (separate light and dark)
50g Onions, sliced
250g Carrots, Sliced
150g Green Peppers, sliced
800g / 2 400g Cans Of Coconut Milk
2 Stock Cubes (optional)
1 T Curry
1 T Dried Peppers Flakes
Salt & Freshly Ground Black Pepper
STEPS
Devein, clean, dry and season shrimp with salt and pepper. Set aside.
In a medium size pot, heat up oil, add dried cayenne, bayleaf and cook for 1-2mins to extract flavor, then add ginger, garlic and half of the basil cook for 1-2 mins.
Add red onions and carrots cook for 5 minutes, then add green peppers cook for another 3 mins or until carrots and peppers are half way cooked.
Add the light part of the spring onions (scallions), season with salt, pepper, curry powder, stock cube and continue to cook on medium heat for another 5mins.
Add coconut milk, bring up to a boil, add dried pepper flakes, shrimp and reduce to a simmer.
Cook for about 2-3 mins, turn off heat as soon as shrimp start to turn pink. Be careful not to overcook them, they cook very quickly, keep in mind that the heat from the sauce will continue to cook them even after the heat is off. Overcooked shrimp is very rubbery and chewy.
Lastly, adjust seasoning and the rest of the basil and dark part spring onions (scallions).
Serve as a soup or over brown, white rice, quinoa or steamed fonio (acha) or couscous. Garnish with a whole basil leaf and the dried cayenne peppers from the curry
NOTES
Depending on the size of your shrimp it may take a longer or shorter time to cook.
If you’re serving as a soup you may want to add about 200g more of Coconut Milk to the recipe and add a little bit more of the seasonings.
Cooking time of the vegetables will depend of the size of the cut. Use your discretion.