I feel funny posting this one because I know a decent amount of you readers are from London. I’ll let you know that the last time I was in London I ate my weight in curries. And when I came home from that trip I didn’t step foot into an Indian restaurant for at least a year. I knew that the local places I once frequented just wouldn’t compare. (This kind of all-or-nothing behavior drives Jack absolutely up the wall). However, I did take to making more Indian-inspired dishes at home.
A few nights ago I had some leftover coconut milk that I wanted to use up. And I had this yogurt sauce leftover (from yesterday’s post). So coconut curry it was…. made up entirely of ingredients that I already had in my kitchen (always love when that happens).
If you’re not into shrimp, feel free to use tofu, chickpeas and whatever combination of vegetables you like. The sauce here is super versatile, and really delicious with the cilantro-yogurt sauce. I realize the ingredient list looks long here, but once you just measure out the spices, the rest comes together rather quickly.
adapted from food & wine
1 tablespoon olive oil
1 tablespoon coconut oil
1/2 onion, diced
1 clove of garlic, minced
1 tablespoon fresh ginger, minced
1/2 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon tumeric
1/2 teaspoon brown mustard seeds
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
1 can diced tomatoes, drained and rinsed
1/2 cup coconut full fat coconut milk
1/4 cup water
1/2 pound shrimp, shelled & devained
1/2 cup peas
1/2 cup chopped cilantro
squeeze of lime, plus slices for serving
steamed basmati rice for serving
cilantro yogurt recipe
Before you start the curry, make the cilantro yogurt, and set aside in the refrigerator until you’re ready to serve.
Next, in a small bowl, measure out your dry spices (coriander, cumin, tumeric, brown mustard seeds, cinnamon and cayenne) so you have them ready to go.
In a large skillet, heat oil over medium heat. Add onions, a few pinches of salt, and cook, stirring, until translucent and lightly browned (about 3 minutes). Add garlic, ginger, and dry spices. Stir and cook until fragrant, about 30 seconds.
Add tomatoes, stir and cook for 1 minute. Add coconut milk and water. Bring to a bubbling simmer and then reduce heat. Simmer on low heat, stirring for about 3-5 more minutes. The sauce should reduce and thicken, but not burn.
Add shrimp and peas. Continue to cook on low heat until shrimp is cooked and peas are warmed through.
Remove from heat, add a squeeze of lime juice, and stir in cilantro. Taste and adjust seasonings.
Serve with basmati rice, cilantro yogurt, and extra lime wedges.