Curry Shrimp Recipe – How To Make Curry Shrimp – Jamaican Curry Shrimp Recipe

Prep: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 2- tablespoons virgin olive oil or canola oil
• 1- 1½ lb. extra large shrimp peeled and deveined
• 1 medium onion chopped
• 2 large garlic cloves minced
• 1 teaspoons fresh minced thyme
• 1/2 -1 Tablespoon curry powder
• 2 green onions chopped
• 1 Tablespoon tomato paste
• 1- cup coconut milk
• ½ red bell/ green bell pepper diced
• 1 cup broth or more
• 1 scotch bonnet pepper optional
• Salt and pepper to taste

Instructions

1. Heat oil over medium heat in a heavy bottomed Dutch.
2. Add onions, garlic, thyme, curry powder and sauté for about 2-3 minutes. If using scotch bonnet pepper add at this time.
3. Add tomato paste, green onions , followed by coconut milk, and broth. Bring it to a boil then simmer for about 7-10 minutes. Toss in shrimp, and bell pepper. Cook for another 3-5 minutes.
4. Adjust for salt / pepper and thickness. Serve with Jamaican rice and corn pigeon rice and/or vegetables

This delicious curry shrimp recipe was created by AfricanBites.com, we simply shared it. Please check them out as they have so many great ideas!

Cauliflower Curried Soup Recipe

Prep: 15 mins – Cook: 20 mins – Total: 35 mins

Ingredients

• 2 tablespoons olive oil, coconut oil or ghee
• 1 onion, rough chopped
• 1 medium-large apple, (gala, honey crisp) rough chopped (and please don’t leave this out!)
• 4–5 garlic cloves, rough chopped
• 1 1/2 tablespoons fresh ginger, rough chopped
• 1 medium head cauliflower, chopped small (slice into 1/2 inch slices, then chop)
• 2 1/2 cups veggie broth (or use water and 2 bullion cubes)
• 2 teaspoon yellow curry powder
• 1 teaspoon coriander
• 1/4 teaspoon turmeric
• 3/4 teaspoon salt
• 3/4 cup canned coconut milk (equal parts liquid and solid) See notes for substitutions.
• a squeeze of lime (tablespoon) or orange juice is nice too.

Garnish: Toasted coconut flakes, toasted nigella seeds, cilantro or scallions or sprouts.

Instructions

1. Heat oil in a large heavy bottom pot or dutch oven, over medium-high heat. Add onions, saute 2-3 minutes. Add garlic, ginger and apple and keep sauteing, turning heat down if need be, until golden and fragrant, about 4-5 minutes. Add cauliflower, veggie broth, curry powder, coriander, turmeric and salt. Stir.
2. Bring to a boil, cover and simmer on low heat until cauliflower is very very tender, about 15 minutes.
3. Puree until very smooth- either using an immersion blender or blender (in batches).
4. Add the lime juice, and stir in the coconut milk. (I used about 1/2 of a 14-ounce can, both solids and liquid- feel free to add more coconut milk to taste- personally, it felt too heavy using it all-but up to you! If you do add more, you may need more salt.)
5. Garnish with a little swirl of coconut milk, toasted coconut flakes, nigella seeds, cilantro leaves (or scallions or micro greens).

This delicious recipe and photos were created by FeastingAtHome.com, we simply shared it. Check them out for more great ideas!

Vegan Curry Recipe

Prep: 10 mins – Cook: 15 mins

Ingredients

• 1 tbsp vegetable oil
• 200g tempeh, cut into 2cm pieces
• 1 brown onion, finely chopped
• 2 celery sticks, finely chopped
• 2 carrots, peeled, finely chopped
• 2 garlic cloves, crushed
• 120g (1 ⁄2 cup) yellow curry paste (see tip)
• 2 x 420g cans chickpeas, rinsed, drained
• 500ml (2 cups) So Good Cashew Unsweetened milk
• 400ml can coconut cream
• 6 silverbeet leaves, stalk trimmed, leaves shredded
• Steamed brown rice, to serve
• 1 long fresh red chilli, chopped
• 80g (1 ⁄2 cup) roasted cashews, chopped
• 1 tbsp nigella seeds (optional)
• Fresh basil leaves, to serve
• Pappadums, to serve

Directions

• Heat oil in a large saucepan over mediumhigh heat. Cook tempeh, turning occasionally, for 3 minutes or until browned. Transfer to a plate lined with paper towel to drain.
• Add onion, celery, carrot and garlic. Stir often for 3 minutes or until softened slightly. Stir in paste until aromatic then chickpeas.
• Pour milk and coconut cream into pan. Bring to the boil. Reduce heat to medium. Simmer for 3 minutes or until sauce thickens slightly. Stir in silverbeet. Cook for 2 minutes or until just wilted. Remove from heat and season.
• Divide rice and curry among serving plates. Top with tempeh, chilli, cashew, nigella seeds, if using, and basil. Serve with pappadums.

This delicious recipe and photos were created by Taste.com.au, we simply shared it! Please check them out for more great ideas!