Monday, January 31, 2011

Seafood Curry

By Diana Hsieh

A few weeks ago, I made a fantastic impromptu seafood curry. It's similar to the ground beef and butternut squash curry that has become a staple for us. Here's the basic instuctions, but I can imagine all kinds of fantastic variations:

Cook in coconut oil over medium heat, stirring every few minutes, until caramelized:

  • 2 large onions
That will take about 30 minutes, and you'll likely need to add water periodically to prevent the onions from burning, rather than merely browning.
Then add:
  • 1 small (14.5 oz) can of diced tomatoes
  • 1 can coconut milk, preferably only the solid portion
  • Curry spices to taste, e.g. coriander, turmeric, cumin, cardamom, cinnamon, cloves, ginger, garlic
Stir to combine. Then add:
  • 1 lb raw shrimp
Cook and stir until cooked through, about five minutes. Then add:
  • 1 lb cooked crab meat
Stir and heat through, then serve!

That recipe made four full meals for us. Oh, and that was the first time that I've ever cooked shrimp. It was super-easy!

Last night, I made a phenomenal beef curry, again using the same basic template. I hope to blog about that next week.

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