Shrimp Curry with Tomatoes and PeasCourse: Fish Recipes, DinnerCuisine: ThaiDifficulty: Easy
I found this recipe about 20 years ago in Bon Appetit Magazine which I am a very long time subscriber. I have tweaked it over the years. I love making it in the spring and throwing in fresh shelled English Peas. It adds so much color to the dish as well as another level of flavor. My kids love this curry as it isn’t very strong. It is delicate and delicious with plenty of flavor and no spice. I like to serve it on top of jasmine rice, but feel free to serve it with what you enjoy.
2 Tablespoons olive oil
2 teaspoons Penzeys Spices Charnushka
1 large can diced tomatoes, 28oz
6 large garlic cloves, minced
2-3 Tablespoons fresh grated peeled ginger
1 Tablespoon minced serrano chili
2 lbs uncooked large shrimp, peeled and deveined
1 teaspoon turmeric
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2-1 3/4 cups unsweetened coconut milk, shaken well before opening
1 cup fresh shelled English peas or 10 oz bag of frozen peas, optional
5 Tablespoons fresh chopped cilantro, divided
- Heat oil in a large pan over medium heat. Add the charnushka seeds and sauté until they begin to crackle about 4 minutes. Add the can of tomatoes, garlic, ginger and chiles. Sauté until liquid from tomatoes evaporates, about 5 minutes. Add the shrimp and sauté until opaque in the center about 5 minutes. Using a slotted spoon remove shrimp to a heated plate.
- Add the turmeric, salt, and chili powder to the tomatoes and stir for 1 minute. Add 1 1/2 cups coconut milk and simmer for 3 minutes. Add the peas if using. Return the shrimp to the pan and any juices that collected. Add 4 Tablespoons cilantro. Stir to blend and reheat the shrimp and cook the peas.
- If too thick, add more coconut milk. Season curry with salt and pepper. Transfer to a platter and garnish with more cilantro. Serve over Jasmine rice.