Shrimp Curry

Conscious Bites
Written by carol ramos

This dinner curry features jumbo shrimp marinated in curry and black pepper, then incorporated into a fragrant sauce of coconut milk, onion, bell peppers, potatoes and fresh thyme. A touch of ginger, garlic, cumin and cayenne adds warmth, while simmered potatoes add body. Serve over rice noodles and garnish with cilantro and lime for a homemade dish that feels special but takes less than an hour to prepare.

⏱ Times:

  • Preparation: 35 min

  • Cooking time: 45 minutes

  • Total: 1 hour and 20 minutes

  • Servings: 4

🛒 Ingredients

  • 2 pounds of jumbo shrimp, peeled and deveined

  • 2 tablespoons extra virgin olive oil

  • 1 yellow onion, chopped

  • 2 bell peppers, diced

  • 1 tablespoon chopped garlic

  • 1 tablespoon chopped fresh ginger

  • 1 pound potatoes, peeled and cut into 1-inch cubes

  • 6 tablespoons curry paste (or 12 teaspoons curry powder)

  • 1 teaspoon ground cumin

  • ¼ teaspoon cayenne pepper (or 2 chopped Scotch Bonnet chili peppers)

  • 4 sprigs of fresh thyme (or 1 teaspoon dried)

  • 1 can (425 ml) of coconut milk

  • 2 cups vegetable broth

  • 1 tablespoon salt (more to taste)

  • 1 teaspoon ground black pepper (more to taste)

  • 1 tablespoon of chopped fresh cilantro, plus extra for decoration

  • Rice noodles for 4 servings

👩‍🍳 Procedure

  1. Marinate the shrimp:
    In a small bowl, mix shrimp with 1 tablespoon curry, 1 teaspoon black pepper and 1 teaspoon salt. Set aside.

  2. Sauté aromatics and vegetables:
    In a large pot over medium-high heat, heat oil. Add the onion and bell peppers; cook for 10 minutes until soft. Add garlic and ginger; cook 2 minutes more.

  3. Form the curry base:
    Add the remaining 5 tablespoons curry, cumin and cayenne. Lower the heat to medium and toast the spices for 5 minutes.

  4. Cooking with coconut and thyme:
    Pour the coconut milk and broth; add the thyme sprigs. Bring to a gentle boil. Add the potato cubes, cover and simmer for 25 minutes or until the potatoes are tender. Season to taste with salt and pepper.

  5. Cook the shrimp and noodles:
    Stir in the marinated shrimp, cover and cook for 10 minutes until the shrimp are pink. Meanwhile, cook the rice noodles in another pot according to package directions (about 4 minutes). Drain.

  6. Serving:
    Divide the noodles among the plates. Serve curry with shrimp on top. Garnish with fresh cilantro and lime wedges.

Enjoy your meal!

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