Hi everyone! It’s been a while since I have posted a recipe, but that’s all because I got this fancy new (10 year old) Canon 20D which I have been non stop taking photos with. I’ll be uploading more detailed photos of each dish with my awesome new camera. I would love to start adding photos to each step, which I will do for my next recipe. For now, here’s a curry recipe that will make your kitchen smell delicious and your taste buds swim! Cheers!

What you need:

1 can (13.5 oz) unsweetened coconut milk
2 tablespoons red curry paste
1 tablespoon palm sugar or brown sugar
1 scallion chopped, keep white and green part separate
1 bell pepper (red or yellow is preferred), sliced into bite-sized pieces
16 frozen shrimp (8 per serving)
1 cup water
2 garlic cloves, minced
1 inch piece of ginger root, minced
1 lime for zest, flavor, and garnish
rice, jasmine is best, but brown rice works (see directions on rice box/bag, prepare 2-3 servings)
1 small bunch of cilantro (optional)

Yields 2 hearty, or 3 small portions

How to:

1. Cook the rice following directions on the bag or box. I used Minute brown rice because that was all I had on hand. Regular brown rice takes a long time to cook, so start that earlier if that is what you are using.

2. While the rice is cooking, add the garlic, ginger, and white parts of the scallion to a medium sized saucepan on medium-high heat. Stir frequently until aromatic. After a couple minutes (1-2), add the bell pepper. After every ingredient added, it is a good idea to add salt and pepper for added flavor.

3. After 1-2 minutes, add the red curry paste and toast until fragrant. Make sure to stir frequently throughout the entire process to keep the ingredients from burning.

4. Add the can of coconut milk after shaking vigorously. Add the sugar, lime zest, and 1 cup of water. Add salt and pepper to taste. Reduce the heat and cook for a few minutes. Stir frequently and make sure not to boil or overcook otherwise the milk will separate. Cook for about 5 minutes.

5. Season the shrimp with some salt and pepper after peeling. Add the shrimp and cook for 8-10 minutes. Squeeze lime juice from half of the lime. Cut the other half in two and use as a garnish and for more flavor.

6. Add soup to a bowl, a scoop of rice, and garnish with the rest of the cilantro (optional), green parts of the scallion, and the lime wedges.

This recipe has a lot of steps, but it is much easier than it looks! Just make sure you have your prep work done so when the cooking comes, all you do is toss in the ingredients and stir! If you are looking for something to make for a quick dinner with not a lot of work, look no further than this recipe!

I’m going to scream this from the mountain top, there’s no such thing as ‘a curry’. There’s six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask ‘Which one?’

-Aarti Sequeira