Curried Shrimp and Vegetables

I made this recipe for my son’s birthday party, besides pizza and sandwiches of course ;-) This one was intended to be for the adults. It was a huge success and I actually didn’t anticipate running out of it so soon.

For the birthday party I used Mahi Mahi instead, great choice, but today I had shrimp and other veggies. This dish is extremely versatile so you can replace any veggies of your choice as well as choose any protein you may like. It works well either way ;-)

Well, I am posting this one more for my friends that anything, but my followers will benefit as well because this one is an extremely tasty, fast and easy recipe to whip in no more than 20 minutes.

Enjoy!!

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Curried Shrimp and vegetables

Yield: 6 servings

Ingredients:

1/3 cup tomato paste
2  garlic cloves, chopped
2 tablespoons ginger, chopped
1 tablespoon cumin powder
1 tablespoon coriander powder
1 teaspoon turmeric
1 onion, chopped
1 red pepper, chopped
1 8 oz bag shredded coleslaw
1 lb shrimp, Chicken breast or thighs, fresh tuna, Mahi Mahi or just veggies of your choice will also work fabulously
1/2 - 1 cup water, depending on how thick you want the sauce
1 tablespoon coriander leaves, chopped
1 teaspoon pepper flakes, optional
Salt to taste
Brown rice to serve

 

Directions:

In a sauce pan add garlic, onion and pepper and cook for about 2-3 minutes. Add tomato paste, coriander, cumin and turmeric powder, pepper flakes if using and cook further for another minute. Add water and combine ingredients. Let it cook for another 2 minutes.

Add protein and coleslaw and cook for about 8 -10 (if you are using frozen shrimp make sure it is thawed out and if you use chicken you may need more than 10 minutes depending on how big the pieces are).

On the last minute off cooking add salt to taste and combine. Sprinkle coriander leaves over the top.

Serve over rice.

 


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11 comments

  1. I am SOLD, Miryam. This is exactly my kind of fish curry…quick, saucy and delicious! Thank you for sharing it.

  2. This looks great!! I’ll have to make it on a night where my hubby is not going to be home for dinner (he doesn’t do seafood).

  3. yum! you cook thai and indian twice a week, my husband would LOVE you. I can’t even find the time to cook after work, I’m beat. I don’t know how all you women with kids do it, hats off to you. :-)
    Looks amazing!!!!!!!!!!
    I try to eat more fish than chicken as well.

  4. I love finding new versions of curry to make…it’s my favorite thing to eat! The flavors in this sound fabulous.

  5. What a delicious curry! So colorful and fragrant, and I bet absolutely scrumptious. My hubby and I would love this, Miryam!

  6. I love Indian and Tai curry dishes. I will be making this.

  7. My husband and I absolutely LOVED this. We made it for dinner today…I didnt have any mahi mahi but it works for any white fillet fish! The flavour is amazing…I increased the thai paste to 1.5 tbsp, but thats just because I like the tangy flavour!

    Definitely will be making this again…and AGAIN!
    Thank you!

  8. It was my first curry stew, and I must say it was a success! Super easy and delicious :) I’m not used to cook with this kind of asian ingredients, so didn’t know if I would succeed, and now I think it’ll became one of my basics!
    Thank you very much, Myriam, for your good ideas :)

  9. I used cream of coconut because i didn’t see coconut cream ij the  store  and i didn’t realise there was a different. Do not make this mistake. I later learned that one is for cooking and the other has added sugar and is used for baking and dessert. 

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