Mark's Cookery: Shrimp Curry

Tonight I made a shrimp curry. I like curries with the blend of warm, savory spices. You can blend your own or cheat like I do and buy it ready made. I like the pastes better than the dry unless you buy the dry blends fresh. Curries are good served over rice or noodles. You can make them hot or savory. Having a variety of condiments on the side, sweet, salty, sour even bitter can make the meal more interesting.

Shrimp Curry
2 tbs. - olive oil
5 - Onions,Medium, sliced...
3 - garlic cloves, minced
8 oz. - sweet peas, can
15 oz. - coconut milk, can
1 tbs - black bean garlic paste
1/2 tsp. - red pepper flake
1 c. - chicken stock or broth
2 oz. - Thai curry paste, green
16 oz. - Shrimp, 20-30 count, peeled and deveined.
1/2 - lime, juice

Heat olive oil in a pan over medium heat. Add onions and S&P. Cook until translucent and lightly colored. Mix in the garlic and peas. Add the coconut milk, black bean paste, red pepper flake, and chicken stock. Add curry paste. green is more mild and the red is hotter. Reduce the heat to simmer. Stirring occasionally allow sauce to reduce and thicken, about 10 minutes. Add the shrimp to the pan and cook till done about 5 minutes. Squeeze the lime juice on right befor serving. Serve with sweet, savory, and salty sides. I made mine with a readymade couscous, chutney, dried dates, and cashews.

Heat olive oil in a pan over medium heat.