Garlic Shrimp Curry
Nothing quite beats away the winter blues like a spicy bowl of curry. This creamy, garlicky curry is packed with authentic flavor and will certainly warm you from the inside out.
Ingredients
- 16 oz shrimp peeled
- 1 sweet onion chopped
- 8 cloves garlic roughly chopped
- 8 oz baby corn chopped
- 3 tablespoons golden raisins
- 14 oz coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons hot curry powder
- 2 tablespoons brown sugar
- 2 tablespoons ghee or butter
- 1 Anaheim pepper or green pepper, chopped
- 2 tablespoons lime juice
- 1 tablespoons ginger minced
- 14.5 oz diced tomatoes
- 1 tablespoon fish sauce optional
- 1 teaspoon red pepper flakes to taste
- 1 tablespoon parsley chopped for topping
- oooked basmanti rice for serving
Instructions
- In a skillet over medium high heat, melt the ghee then add the onions, baby corn, peppers and curry paste. Saute until the curry paste is fragrant and the onions and peppers are beginning to soften – about 8-10 minutes.
- Stir in the curry powder, brown sugar, golden raisins, ginger and garlic. If the pan is too dry, add 1-2 more tablespoons of ghee or butter. Continue to saute for another 3-5 minutes, until the garlic is tender.
- Add the diced tomatoes and stir. Cook down for 5-10 more minutes, stirring occasionally. Whisk in the coconut milk and fish sauce. Cover and simmer for 30 minutes over medium heat.
- When the curry has thickened up, add the shrimp and lime juice to the pot. Stir gently for 4-5 minutes until the shrimp is pink and cooked through. Season with red pepper flakes as desired and top with parsley for a pop of color. Serve with basmanti rice on the side. Enjoy!
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