Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp. ginger, grated
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1/2 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1 can (14 oz.) diced tomatoes
- 1 can (14 oz.) coconut milk
- 4 cups fresh spinach leaves
- Salt and pepper to taste
- 2 tbsp. vegetable oil
- 2 tbsp. fresh cilantro, chopped
Special equipment needed:
- Large skillet
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute.
4. Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir to combine and cook for 1-2 minutes until fragrant.
5. Add the diced tomatoes and coconut milk. Stir to combine and bring to a simmer.
6. Add the shrimp and cook for 3-4 minutes until pink and cooked through.
7. Add the fresh spinach leaves and stir until wilted.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 345
Fat: 24g
Carbohydrates: 12g
Protein: 22g
Sodium: 580mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Spinach can be substituted with kale or Swiss chard.
- Coconut milk can be substituted with heavy cream or Greek yogurt.
Variations:
- Add diced potatoes or sweet potatoes for a heartier meal.
- Use different types of curry powder for different flavor profiles.
- Add diced bell peppers or carrots for added texture and flavor.
Tips and tricks:
- Be sure to devein the shrimp before cooking.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with fresh cilantro sprinkled on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with rice or naan bread.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Garlic naan bread
Troubleshooting advice:
- If the curry is too thick, add a splash of water or chicken broth to thin it out.
- If the curry is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the shrimp until pink and cooked through to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean. It typically consists of a mixture of spices and vegetables or meat cooked in a sauce.
Flavor profiles:
This shrimp curry is spicy, fragrant, and slightly sweet from the coconut milk.
Serving suggestions:
Serve this shrimp curry with rice or naan bread for a complete meal.
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Region: Indian