These days, as the leaves coat the ground with color, I’m craving color and flavor at dinner. Last night the craving led to a quick and easy creamy coconut shrimp curry, the kind of dish whipped up with the handful of spices we kept for the renovation. It filled the house with exotic smells and was on the table in less than 10 minutes: golden bowls of the kind of stew that stays with you, keeping you warm and cozy long after the dishes are clean.
Cooking in a hallway is not conducive to creativity. It’s been six weeks now, of camping in our front hallway. We’re lucky to have full kitchen functionality: fridge, stove, and teeny tiny bathroom sink. Stockpots and skillets get the luxury treatment: full rinse in the master bathroom upstairs. One skillet recipes get priority in a big way.
This dish comes together in layers, and is made easier if you have your ingredients ready in advance. Cook your rice. Peel and devein your shrimp (or buy them prepped), chop your onion (how to cut onions tear free in 3 easy steps), garlic, and peppers. Open up your can of coconut milk. Set aside your spices. Ready, set, go, dinner on the table in 10 minutes.
Coconut milk is one of those ingredients that I use with a degree of guilt. It’s high in fat, although some studies show that its medium chain fatty acids are a type of saturated fat that is consumed differently by the body and has antiviral and antibacterial properties. Coconut milk is also rich in fiber, zinc, and vitamins C and E. I use coconut milk in moderation, about once a week, and toss away any guilt by knowing its health benefits.
There are no super foods, and knowing a dish this good has some health benefits makes it even better on a cold fall night. Grab a warm bowl and a blanket and head out onto the porch to take a few minutes to watch the leaves fall. All too soon they’ll be replaced by falling snow!
- 1 pound of peeled and deveined shrimp
- 1 sweet vidalia onion
- 1 red pepper, seeded and diced small
- 1 garlic clove
- 1 TBSP of butter
- 2 TBSPs of sweet curry
- ½ teaspoon of cinnamon
- ½ teaspoon of ginger powder
- 1 can of coconut milk
- Rice to serve with
- Cook your rice.
- Peel and devein the shrimp.
- Chop the onion, garlic, and red pepper.
- In a large skillet, melt the butter over medium heat.
- Add the garlic and onion and pan fry for 5-6 minutes, until soft and clear.
- Add the spices. Stir well to mix.
- Add the pepper, pan fry for another 3 minutes.
- Add the shrimp, pan fry for 3-4 minutes, until all the shrimp are pink.
- Finally, add the coconut milk and stir well, scraping up all the browned bits and spices. Cook for another 2 minutes.
- Serve poured over the rice, either individually or in a big, fragrant, beautiful communal bowl.