I LOVE Curry! It’s no secret that I almost run to True Foods Kitchen when traveling to bigger cities to get a delicious bowl of their Spicy Panang Curry. Since that dish isn’t available to me here, I have learned how to make a version of the dish myself with a few modifications to better suit my taste buds.
I am still exploring types of curry and different combination of meats and veggies because I would eat this delicious delight once a week. Curry dishes are the perfect combination of sweet and savory. Not to mention, I would put it in the “comfort food” category when served over rice. In Cajun county we would call this a stew. Shrimp Stew, Beef Stew and on and on. This is like a stew with different spices like turmeric and coriander.
Here’s what you need:
GF/DF Light Coconut Curry with Shrimp and Sugar Snap Peas
½ sweet onion medium chopped
1 green bell pepper medium chopped
2 stalks of celery medium chopped
2 small garlic cloves minced (or 1 large)
1 tbs of minced fresh ginger
1 tsp of salt
1 cup of sugar snap peas cleaned and prepared
1 tbs and 1 tsp of curry powder
1 cup of vegetable broth
2 tbs of coconut oil
1 can of light coconut milk
1 lb of cleaned and deveined shrimp
In a large sauté skillet on medium to low heat, combine onions, bell pepper, celery, garlic, ginger and salt and sauté until veggies start to soften. This was about 10 minutes for me. Continue sautéing and add curry powder and sugar snap peas. Once this is mixed around, add ½ cup of vegetable broth and cook another 5 minutes. Add the remaining vegetable broth and the can of light coconut milk to the mixture and reduce heat but continue cooking for 15 minutes. This will begin to reduce the moisture in the skillet. That’s ok just don’t let the broth get too low. Add the shrimp and cook for another 5 minutes until the shrimp are cooked. Cooked shrimp are pink and opaque. Don’t overcook them.
Today I served myself this curry dish over sautéed spinach as I was not going to make it to the gym and this preparation saves me carbohydrates and calories for the day. I recommend serving this over Basmati or Jasmine rice and top with finely chopped green onions.