A delicious fridge forage Shrimp Curry made with coconut milk and warming spices like turmeric and cayenne. Kanchan Khoya stopped Feedfeed Brooklyn to show take about the healing properties of spices and how to make a scrumptious curry in a few minutes using things you already have in your pantry! Find the video here.
Reprinted with permission from Spice Spice Baby by Kanchan Khoya, copyright © Spice Spice Baby LLC June 19).
- 1 tablespoon coconut oil
- 1/2 large yellow onion, very finely chopped or ground into a paste
- 1/2 teaspoon ginger, grated
- 6-8 curry leaves
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 15.5 ounces coconut milk, canned
- 1 cup carrots, chopped
- 1 cup green beans
- 1 pound shrimp
- 1 1/2 teaspoons tamarind paste
- 1 pinch cayenne pepper
- 1 tablespoon fresh cilantro, chopped
- Kosher salt
- Black Pepper
In a heavy-bottomed pot, heat the coconut oil on a medium-high flame. Sautée the onions until soft and translucent for about 5 minutes. Add the ginger, curry leaves, coriander, turmeric, salt, and pepper and sautée for a minute.
Add the coconut milk and reduce the flame to low. Stir in your fridge forage haul, add green beans and carrots and cook with the lid on for 10-12 minutes until cooked through. Add the shrimp in 5-8 minutes of cooking.
Uncover the pot and stir in the tamarind and cayenne, allowing the mixture to simmer for another 2 minutes. Stir in the cilantro. Serve ladled over rice or quinoa. Freeze extras for up to 3 months.