In the mood for spice today, so I decided to whip up one of my favorite Asian recipes – coconut curry. If you’re not in the mood for shrimp, chicken is an easy substitute. You can either bake it in the oven, or chop a raw chicken breast into small pieces and let it simmer in the sauce for a half hour. Healthy AND tasty? Yes, please!
- 1 tbsp olive oil
- 1 medium raw onion (I like Vidalia)
- 1 small red pepper
- 2 tbsp minced garlic
- 1 tbsp ginger root
- 1 tsp ground cumin
- 1 tsp red pepper
- 4 tbsp curry powder (I like a combo: Penzey’s 1 tbsp Hot Curry Powder and 3 tbsp Maharajah or Sweet Curry Powder)
- 2/3 c. coconut milk
- 14.5 oz canned diced tomatoes
- 1 lb shrimp
- 1/4 c. cashews (dry-roasted, unsalted)
- 1/4 cup cilantro
Heat olive oil in large pan over medium-high heat. Add chopped onion, red pepper, garlic, and minced ginger; sautè for 5-6 minutes. Stir curry powder into coconut milk and pour mixture in pan; stir well. Add cumin, red pepper & tomatoes (with juice from can). Simmer gently & stir regularly for 5-6 minutes. Add shrimp to curry sauce + 1/8 c. cilantro. Return to simmer. Put lid on pot for 6-8 minutes and stir occasionally. Make sure shrimp is opaque in center before serving. Puree cashews in food processor and sprinkle on top. Stir well. Garnish with 1/8 c. cilantro.
Servings: 4; Time: 25 minutes, tops
Beer pairing: Any kind of IPA (I’m a big fan of Stone Brewing and I always have Goose Island on-hand); if you’re not into hops, a Belgian would cut the heat of the dish a bit!