Want curry in a hurry? If that’s the case, try this recipe. With its ease of preparation and subtle coconut and curry flavors, this dish will become a favorite for quick dinners and easy entertaining.
Epicurious, courtesy of Ying Chang, Cooking with an Asian Accent
1/4 cup unsweetened coconut milk
1½ tablespoons fish sauce
1 tablespoon fresh lemon juice
3 tablespoons seeded and finely chopped red bell pepper
1 tablespoon minced fresh cilantro leaves
1 teaspoon sugar
1 teaspoon curry powder
1½ pounds shrimp, peeled and deveined
2 cups cooked brown rice
4 lemon wedges, for serving
Fresh cilantro sprigs, for garnish, optional
1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
2. Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.
3. Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the shrimp over brown rice. Garnish with the lemon wedges and cilantro sprigs, if using.
Makes 4 servings
1. I buy shrimp that are already deveined. I peel them and they are ready to go. Peeled and deveined shrimp are also available, but I save the shells to enrich the flavor of soup stock.
2. Start the rice before you prepare the rest of the ingredients. This allows the rice enough time to steam.
3. How long the shrimp take to cook is dependent on what size shrimp you’re using. You do not want to overcook the shrimp, so I would check the shrimp after 4 minutes. If they still appear translucent and have not curled, let them cook one more minute. Continue to check after every minute. Once they are removed from the heat they will continue to cook a little more.