I’m a curry novice—and the ones I’ve had have been Thai influenced rather than Indian. So that’s why this recipe struck my fancy.
And . . . O. M. G. was it YUMMY!
- 1 14-oz can coconut milk
- 1.5 tbsp curry powder
- 1 clove garlic, crushed
- 1 tsp chili garlic paste
- 1–1.5 lbs large shrimp, shelled (thawed and drained, if purchased frozen)
- 1 tbsp fish sauce
- 2 tsp Splenda
- 3 scallions, sliced thin
- ¼ cup chopped fresh cilantro
Tools & Utensils:
- Large skillet
- Measuring spoons
- Knife/cutting board for scallion, cilantro
Starting with a cold (i.e., not pre-heated), large stillet, combine coconut milk, curry powder, garlic, and chili-garlic paste. Place on medium-low burner and bring up to a simmer. Simmer 7 to 10 minutes, stirring occasionally. If sauce begins to boil, reduce heat. (The sauce needs to cook this long to cook out the “powder” of the curry powder.)
Add shrimp, fish sauce, and Splenda. Stir until fish sauce and Splenda are well incorporated and shrimp are coated. Simmer an additional 5 to 7 minutes, or until shrimp are cooked through but not overcooked. Stir in scallions, let simmer about a minute. Serve topped with chopped cilantro.
1 lb. shrimp makes 3 servings.
Nutritional Info (per serving)
Fat: 8.5 grams
Carbs: 8 net grams
I only had a 10-ounce package of shrimp, so I had a lot of sauce left over. Yay!!! Not sure what I’m going to use it for, but—YAY! This was so good! Next time, I’ll add a lot of vegetables to it and make it more of a main dish rather than just a few shrimp. Even with a side of Sautéed Bok Choy, I was still hungry afterward.
While this does take a while to cook (thus my being extremely hungry when I finally sat down to eat), it was so good it’s definitely worth the time.