day 16: always on time & in a curry shrimp with coconut milk

It’s been quite the trying day. Emotions are high and the body is weary! I understand that it’s not necessarily a food worthy topic, but if one is to appreciate one’s motivation for writing, cooking, sharing, blogging … it’s a must.

The truth is, there are two kinds of recipes – emotionally driven ones and those glorious accidents that evolve into culinary skills and expertise. When you understand that, the art of cooking becomes quite simplified. You become more interested in the story and effort of the dish than that of the outcome. It heightens the senses and becomes more of an experience vs. a taste. And as an added bonus, the taste exceeds expectation and eludes absolute, undeniable bliss.

This recipe is the emotionally driven kind – I say that as a preface. Don’t expect traditional blends or results. Open up and explore.

Curry Shrimp with Coconut Milk & Parsley

Curry Shrimp with Coconut Milk & Parsley

What you’ll need:

  • 1 1/2 pounds of raw medium to large shrimp, deveined & peeled.
  • 1 medium red onion, cut into thin strips
  • 1 1/2 inches of ginger, chopped
  • 6 cloves of garlic, minced
  • 3 medium carrots, peeled and cut thinly
  • 2 honeycrisp or other pink variety apples, peeled and thinly sliced
  • 3 plum or campari tomatoes diced
  • 1 can of unsweetened coconut milk
  • 3 tsp. curry powder
  • 2 tsp. cumin
  • 1 tsp. corriander
  • 1/2 tsp. tumeric
  • 1/2 tsp. cayenne pepper (optional)
  • a dash of sriracha (optional)
  • 4 tbsp. quality olive oil
  • Prepared rice (I cooked mine in equal parts white wine and chicken stock)
  • Salt & pepper (layer each time to add something to the recipe)
  • A handful of chopped Italian parsley (I had it on hand) or cilantro

What you’ll do:

  1. Heat olive oil to medium-high. Add onions, garlic and ginger and cook until onions are becoming translucent & others are fragrant.
  2. Add in carrots and apples and cook until almost tender.
  3. Incorporate all dried spices. Combine until spices are fragrant & coat existing mixture.
  4. Add in tomatoes, coconut milk, and shrimp. If you’re adding in cayenne and/ or sriracha add this in now too.
  5. Cook until shrimp is tender and opaque.
  6. Allow to simmer to reduce by 1/3. Serve with prepared rice.
  7. Garnish with parsley or cilantro. Lime would be delish too!
  8. Enjoy!

* Also in the spirit of being earnest, I doubled my sriracha & cayenne counts … Do not do that! I nearly lit my esophagus on FIRE.

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