Shrimp Curry

 Shrimp Curry

 4 Servings | 15-minute Prep Time | 1-hour and 30-minute Cook Time 

Ingredients

1 lb. Shrimp, peeled and deveined 

2 tsp. Paprika

2 tsp. Cayenne Pepper

2 tsp. Coriander 

Salt

Pepper

1 Shallot, diced

½ Red Bell Pepper, diced

3 Fresh Garlic Cloves, minced 

13.5 oz Can of Coconut Milk

Fresh Basil

For Curry Paste:

3 Whole Bulbs of Garlic

3 Large Shallots

5 inches of Fresh Ginger, peeled and sliced

4 Tbsp Olive Oil

3-15 Dried Thai Chili Peppers

¼ cup of Fresh Cilantro

2 Tbsp Curry Powder

2 Tbsp Lemongrass Paste

2 tsp Coriander 

2 tsp Paprika

2 tsp Turmeric 

1 tsp Ground Cinnamon

1 tsp Ground Ginger 

1 ½ Tbsp Salt

Instructions

For Curry Paste:

Preheat oven to 375°F.

Prepare garlic for roasting by removing the outer layer of paper and slicing the tops so the roots stay intact, and the tips of the fresh garlic are exposed. 

Prepare the shallots by peeling them and slicing off the ends.

Place the garlic and shallots on a square of aluminum foil big enough to fold around them to create a packet.  Season with olive oil and salt. Wrap the packet so the opening is at the top and the oil cannot leak out while roasting.

Prepare the ginger slices in a packet the same way but be sure to keep them separate from the garlic and shallots because they take less time to roast.

Place both packets on a backing sheet for easy removal from the oven.

Roast the ginger packet for 20 minutes, or until the ginger is soft.

Roast the garlic and shallot packet for 50 minutes, or until both are soft.

Boil 1 cup of water while waiting for garlic to cool.  Rehydrate chili peppers for at least 10 minutes by pouring boiling water over them in a heat-safe dish.

Once garlic is cool enough to handle, squeeze/press from the root up, and it should come out as whole roasted pieces or a paste depending on the size of your bulbs.

Add ginger, garlic, shallots, and chili peppers to a food processor.

Add fresh cilantro, curry powder, lemongrass paste, coriander, paprika, turmeric, ground cinnamon, ground ginger, and salt to the food processor.

Process until paste forms. 

 

For Curry:

Season shrimp with paprika, cayenne pepper, coriander, salt and pepper.

Over medium heat, add 1 Tbsp. of olive oil to a frypan.

Cook shrimp, in batches, for about 1 ½ minutes per side. Add more olive oil to the pan as needed for each batch. Do not overcrowd the pan.

Set shrimp aside on plate.

Add shallot and red bell pepper to the frypan, cook until tender, 3-5 minutes.

Add garlic to frypan and cook until fragrant, 1-2 minutes. Scrape brown bits from frypan to incorporate.

Add 2 rounded spoonfuls of curry paste and the coconut milk to the pan, bring to a simmer over medium-high heat while constantly stirring. Allow to simmer for 2-3 minutes.

Add shrimp back into pan and gently stir to coat, allow to simmer all together for 2-3 more minutes.

Serve curry over rice with fresh basil on the side.