Shrimp Curry

During the cold winter months, I love to make meals that are comforting and this curry is sure to hit that spot. But don’t get me wrong, you can make it all year long!

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Ingredients
(Serves 2)

  • 12 raw shrimps peeled & deveined (I used 31/40 size)

  • 1/2 red bell pepper thinly sliced

  • 1/2 yellow onion thinly sliced

  • 2 cloves of garlic thinly chopped

  • 2 green onion sprigs chopped

  • 1 cup frozen spinach (not thawed)

  • 1 cup of milk mixed with 2 tbsp of cornstarch (You can use coconut milk)

  • 1 cube chicken bouillon

  • 2 tbsp curry powder

  • 1/2 cup of chopped cilantro

  • Salt & pepper to taste

  • 1 tbsp olive oil for cooking

  • *Optional: 3 tbsp cream cheese


Method

  1. In a skillet over high heat, heat oil (for about a minute) and add garlic and curry powder, mix well.

  2. Add vegetables (bell pepper, onion, spinach, green onion and cilantro) and reduce heat to medium and fry for about 3-4 minutes.

  3. Add shrimps and fry for an additional 2 minutes making sure that each side of the shrimp turns pink.

  4. Add chicken bouillon cube, milk + cornstarch, cream cheese* and mix thoroughly.

  5. Let simmer covered for about 5 minutes - if too thick, add a little bit of water.

  6. Serve over rice with a salad as per picture. I opted for brown rice and it was yummy.

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Note: you can also make this vegetarian (I would double the amount of spinach and substitute the shrimps for cubed sweet potatoes) or you can use chicken instead ( 2-3 chopped boneless chicken thighs would be good)!

Hope you enjoy this recipe!

Cheers,
Marie Cristina


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