MADRAS SHRIMP CURRY

 

A Thai-inspired coconut-milk curry spiced up with an Indian madras curry powder - this recipe is fast, easy, warming and and exotic!

As with many curry recipes, the ingredient list is a bit long (thus the flavor development), but the steps are really easy, so just go for it!  GET EXOTIC! 💃 🕺

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PREP TIME:  15 min

 

COOK TIME:  

Conventional/stove top:  45 min

Wonderbag method:  15 min on the stove, 1-4 hours in the bag...your call!

 

SERVES:  4

INGREDIENTS

FOR THE CURRY

🍤 1 TBSP (15 ml) sesame or sunflower oil

🍤 1 medium sized yellow onion, diced

🍤 1 thumb-sized piece of ginger, peeled & finely diced

🍤 2 cloves garlic, finely minced

🍤 1 tsp salt

🍤 2 TBSP (15 g) Madras Curry powder

🍤 One 10.5 oz (400 g) can coconut milk

🍤 2 TBSP (30 ml) agave (or sweetener of choice)

🍤 1 zucchini (courgette for the Dutchies), sliced in half moons

🍤 1 red bell pepper, sliced into strips

🍤 100 g broccoli florets or broccoli rabe

🍤 1 TBSP (15 ml) fresh lime juice (juice from ½ a small lime)

🍤 20 raw, large shrimp or prawns, peeled and deveined

 

 

FOR THE GARNISH

🍤 Fresh cilantro leaves (koriander for the Dutchies) or fresh mint leaves

🍤 Fresh bean sprouts

🍤 Slivered almonds

 

diced onion, madras curry powder, salt, minced garlic, diced ginger.
zucchini (courgette), red bell pepper, broccoli rabe/spears
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COOKING INSTRUCTIONS

WONDERBAG METHOD

 

1)  Heat oil in a large frying pan or wok over high heat.  Add onion, ginger, garlic, salt, and madras curry powder and cook for 1 minute to activate their flavors.

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2) Stir in the coconut milk and agave, bring to a boil, reduce heat to medium-low and simmer, covered, for 5 minutes, then place your lidded pot into the Wonderbag for 1 hour (or up to 4 hours, or even all day for more complexity in flavor).

 

3) When ready to serve, remove pot from Wonderbag, place back onto the stove over medium heat, add the zucchini, bell peppers, broccoli & lime juice and cook for another 10 minutes until veggies are tender, but not mushy.

 

4)  Stir in the shrimp and cook for about 3 minutes, until shrimp go from grey to pink.

CONVENTIONAL METHOD

 

1)  Heat oil in a large frying pan or wok over high heat.  Add onion, ginger, garlic, salt, and madras curry powder and cook for 1 minute, stirring constantly, to activate their flavors.

 

2) Stir in the coconut milk and agave, reduce heat to medium-low and simmer for 10 minutes to develop the flavors.

 

3)  Turn the heat up to medium, add the zucchini, bell pepper, broccoli & lime juice and cook for another 10 minutes until veggies are tender but not mushy.

 

4) Stir in the shrimp and cook for about 3 minutes, until shrimp go from grey to pink.

Heat oil in a large frying pan or wok over high heat.  Add onion, ginger, garlic, salt, and madras curry powder...
...cook for 1 minute, stirring constantly, to activate their flavors.
2) Stir in the coconut milk and agave, reduce heat to medium-low and simmer for 10 minutes to develop the flavors.
Turn the heat up to medium, add the zucchini, bell pepper, broccoli & lime juice...
...and cook for another 10 minutes until veggies are tender, but not mushy.
Stir in the shrimp and cook for about 3 minutes, until shrimp go from grey to pink.
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SERVE

Spoon into bowls (you can serve this over cauliflower rice or quinoa if you like) and garnish with the cilantro (coriander) and/or mint, bean sprouts and almonds.

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Recipe & Photo Credit:  Cathy Menees​

COOK'S NOTES

INGREDIENTS

 

I always keep frozen shrimp in my freezer as they defrost really quickly - simply place them in a bowl, cover them with room-temperature water, let them sit for about 10 minutes, then pour through a strainer to drain off the water.  Done!

SAUCE TIMING

 

You can actually simmer the sauce longer if you like, before adding the veggies and shrimp, so don't worry too much about the timing if you need a bit more time to do something else while it's simmering! 

 

WONDERBAG NOTES

 

The Wonderbag enables a slow cook for the sauce to add complexity of flavors, so you can actually leave the sauce in the bag all day if you like.  But don't add the veggies or shrimp to the Wonderbag simmer process, as the broccoli and zucchini will go mushy and the shrimp will go rubbery if slow-cooked for hours.

 

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