As much as I love to try pretty much any food item now, I was sort of a picky eater when I was young. I started making my own (very simplified version of) dinner because I wasn’t fond of eating Indian food every night; unless of course my mom was making lamb curry or shrimp curry. I’m pretty sure I could have eaten both of those dishes nonstop! Both are hearty warm your belly type meals, perfect for this week of snow storms in Boston. Sadly, I have yet to perfect lamb curry, but this shrimp curry couldn’t be easier. I’ve listed the ingredients as I prefer them, but there’s really a lot of flexibility here to change things up. This comes together very quickly and would be a great weeknight meal- try it and let me know what you think!
- 1 lb peeled & deveined shrimp
- 1 tbsp oil
- 1 small onion, finely chopped
- 1 inch of fresh ginger, grated
- ½ tsp turmeric
- 1 tsp garam masala
- ¼- ½ tsp cayenne pepper*
- 2 bay leaves
- 1 stick of cinnamon
- ¾ cup coconut milk
- ½ tsp salt
Heat the oil in a large saucepan over medium-high heat. Add the onion, ginger, bay leaves, and garam masala and cook until the onion is lightly browned. Add the turmeric, cayenne pepper, and salt and stir. Add the shrimp, cinnamon stick, and coconut milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until the sauce thickens. Add salt to taste and enjoy!
*Technically I prefer this with 1 tsp of cayenne pepper, but Stephen says that much cayenne makes his lips feel numb. I have an admittedly high heat tolerance, so start with the lower amounts I have listed and adjust as needed.