Thursday, March 3, 2011

Curry Shrimp

This is a really easy, fast, simple dish that I made up one day. It is not original but I had chicken curry in a Thai restaurant one day and loved it so i just changed some things around and made it shrimp (it is what I had at home). This is a great dish for a quick healthy dinner at home or for an extra dish at an 3azeemeh because it literally takes about 30 minutes from start to finish.
I started by chopping up some onions really small.
I sauteed them in a little bit of oil just until they are cooked but not breaking down.
I added in curry powder and some cayenne. (not in the picture but i also added in some ginger and garlic)
Then I added in chicken broth.
I buy my shrimp from Costco (they have the best i have found so far) and they say they are deveined but only the back one is cleaned, there is one located in the front so i take it out as well. When you buy shrimp you will notice a number range on the shrimp rather then small medium and large. Here is a chart I found online that tells you the size of the shrimp, the number that they sell them buy and how many are on average in a pound. So if you buy shrimp labeled 21/25 that means that there are about 21 to 25 shrimp per pound.
Extra Jumbo16/2018
Extra Large26/3028
Medium Large36/4038
Extra Small61/7065
After i cleaned and deveined the shrimp pat them dry and place them in the thickened curry sauce.
When the shrimp are cooked all the way through add in coconut milk.
At the very end I added in some fish sauce instead of salt but you can do either or.
Sprinkle with some cilantro and you are ready to go.

I served it with jasmine rice cooked with no oil so it is sticky like sushi rice.

Written Recipe:

1 lb of shrimp cleaned and deveined (size 21/25)
1 small onion
a little bit of oil
3 tablespoons of curry powder
1/4 teaspoon of cayenne pepper (more or less according to your taste)
2 smashed garlic cloves
1 inch piece of ginger grated
1 cup of chicken stock
1/2 can of coconut milk
1 to 2 dashes of fish sauce (or just add salt)
1/2 bunch of cilantro some mixed in and some on top.

1 comment:

  1. YAY!! I made this for dinner tonight and jawad LOVED LOVED LOVED it! TO be honest,he's never liked something so much. lol, He even said it reminded him of "bang bang chicken & shrimp" which is what we order at the CHeesecake factory and is DIVINE...

    I used chicken (don't have shrimp and jawads not a big fan) and added potatoes.
    The big difference between your recipe and the way I used to make curry chicken before is the coconut milk - I think that's why Jawad liked it so much!

    Question though: do you add starch?? Because you say to add the shrimp to the "thickened broth".. well, I did and it makes it nice and thick..

    Thanks sooseh!!!