It’s a scrumptious day in the house. The aroma of the brilliant flavors derived from coconut milk, curry powder and turmeric had everyone running to the kitchen. This dish will put a pep in your step. It’s unlike many of the curry dishes I grew up on – which, were all excellent but a lot more intensity and really spicy. This is a milder version of curry – a far cry from the way I know it. Coconut milk mellowed out the intense earthy flavor of the curry but the brightness was evident in every bite. It was music to my ears when I heard my trusted taste testers say, “I can eat this everyday.”
This amazing Shrimp and Vegetables in Coconut Curry Broth can be served alone or add mashed potatoes or rice. I used a leftover cumin basmati rice that worked splendidly. This recipe is very flexible – you can use chicken instead. For vegetarians you can use tofu and vegetable broth. Enjoy and Happy Cooking!
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Shrimps & Vegetables In Coconut Curry Broth
A simply delicious One Pan Meal that is great for any weekday, weeknight or weekend dinner.
- 3 tablespoons extra virgin olive oil
- 2 pounds shrimps large cleaned, rinsed & dried (wild shrimps preferred)
- 1 medium onion chopped or diced
- 6 cloves garlic roughly chopped
- 4 scallions chopped
- 2 thin slices of ginger peeled
- 2 teaspoons turmeric
- 2 teaspoons sea salt
- 1 teaspoon curry powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 4 plum tomatoes peeled and chopped or diced
- 1 bunch fresh thyme (8 to 10 sprigs)
- 3 large Idhao potatoes scrubbed, halved and then cut into fourths
- 1 can coconut milk (13.5 ounces)
- 8 ounces tomato sauce
- 2 cups chicken broth (or chicken bone broth)
- 1 Harbenaro or scotch bonnet pepper (optional)
- 5 ears of corn cleaned and halved
- 1 pound string beans ends snipped and rinsed (can cut beans in half if preferred)
- 1/2 lime juiced
In a large sauté pan, heat 2 tablespoons olive oil over high heat. Add shrimps and saute 3 to 4 minutes until no longer pink. Remove to a plate or bowl and set aside.
Note: Do not over cook the shrimp as it will cook for a couple of minutes in the sauce at the end of the recipe.
In the same pan, add 1 tablespoon olive oil. Reduce heat to medium. Add the onions and saute for 2 to 3 minutes until translucent.
Add scallions, garlic and ginger. Cook for 1 minute.
Add all the spices. Stir and cook for 30 seconds to 1 minute until fragrant.
Turn up the heat to medium high. Add thyme and tomatoes. Stir and cook for 8 to 10 minutes until tomatoes starts to breakdown.
Add the potatoes. Stir to coat with the spices.
Add the coconut milk, tomato sauce and chicken broth. Add the hot pepper if using. Cover the pot. Bring to a boil. Then reduce heat to low. Simmer until potatoes are very tender – 35 to 45 minutes.
Note: Be careful not to break the hot pepper during the cooking process. The dish will be very spicy if it’s broken.
Carefully remove the thyme stems. Add the corn – submerge into the broth in a single layer. Cover the pan, increase heat to medium high. Cook for 4 minutes.
Optional: Remove the hot pepper and discard or save it to serve to hot pepper lovers.
Add the string beans. Push the string beans into the sauce in any open space. Cover and cook 3 minutes.
Add the shrimps with any juice drippings. Add the lime juice. Push the shrimps into the sauce. Cover the pot and cook for 2 minutes.
Transfer the shrimps and vegetable with the sauce into a serving bowl.
Plate and serve with rice or mashed potatoes.
Suitable Substitutions: Chicken instead of Shrimps. For Vegetarian – use tofu and/or chickpeas; if using chick peas add it at the same time with the potatoes and use vegetable broth.