Wednesday, August 8, 2007
The Good, The Bad, and The Curry
Okay, curry is not supposed to be pretty, is it? This shrimp and snow pea curry dish I made for dinner didn't look as photogenic as I would have liked for my post, but what the heck. It sure tasted good! This was perhaps one of the simplest and fastest meals I've made all summer and it got rave reviews from my shrimp-loving boyfriend. To make the job even more convenient, I used frozen jumbo shrimp that I bought at Trader Joe's. Simply serve this over some steamed white rice and you and your tummy will be happy.
Snow Pea and Shrimp Curry (adapted from Eating Well Magazine, June 2007)
2 tablespoons olive oil
2 tablespoons curry powder
1 tablespoon mustard seeds (optional)
1 pound raw shrimp, peeled and deveined
1 pound snow peas
1 cup "lite" coconut milk
1/4 cup lemon juice
1/2 teaspoon salt
Heat the oil in a large skillet over medium heat; add the mustard seeds if using until they start to pop. Then add the curry (if not using the mustard seeds then add the curry once the oil is heated). Cook and stir the curry until fragrant, about 1-2 minutes. Add the shrimp and peas, and continue to stir until the shrimp are almost cooked through, about 4 minutes. Stir in coconut milk, lemon juice and salt. Bring to a boil and cook until the shrimp have cooked through, about 2 minutes more.