Shrimp and Vegetable Curry

Curry is a spiced stew cooked with coconut milk. This spice originated from India, but this wonderful recipe is a mix of all cultures. The vegetables contribute their different tastes, while the curry’s strong flavor compliments the shrimp’s sweetness.

You can eat this dish with rice or with naan bread. Garnish or plate it well and it can serve as main course for a home cooked Valentines meal.

Serves 4

Ingredients:

2 tablespoons peanut oil

1 small onion, chopped

5 – 6 cloves diced garlic

1/2 cup bamboo shoots (optional)

1 cup butternut squash, cubed

4 garlic cloves, chopped

1 medium zucchini, sliced

15 pieces green beans, trimmed and cut into half

4 cups light coconut milk

1 cup vegetable broth

3 -4 lemon grass stalks

2 tablespoons fish sauce

3/4 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon green or red chili paste

1 lb medium sized shrimp, peeled and deveined

1 tablespoon freshly grated ginger

2/3 cup chopped fresh basil leaves

In a Dutch oven or deep saucepan over medium flame, heat the peanut oil. Sauté the garlic, onions and ginger for about 2-3 minutes or until the onions are translucent.  Add the curry paste, basil leaves, lemon grass and squash. Stir-fry for another 5 minutes until the squash is lightly browned. Pour in the broth and 2 cups of coconut milk. Bring to a boil. Let it simmer until the squash is soft, around 15 minutes. Add zucchini and green beans. Cover for another 5 minutes until the liquid is reduced to half. Mix in the shrimp, bamboo shoots and add the coconut milk. Season it with turmeric, coriander, chili paste and fish sauce. Simmer for another 10 minutes or until the shrimp is pink and the sauce thickens.

Serve warm over rice.

Photo Courtesy Of: kuchingboy