No need for takeout because you can rescue dinner on busy nights with this fresh and hearty homemade creamy shrimp and vegetable curry that tastes like it’s been simmering all day, but actually comes together in under an hour.
Serves 1/4 of recipe
20 minPrep Time
30 minCook Time
50 minTotal Time
- 2 Ontario Yellow-Fleshed Potatoes, peeled and cut into chunks
- 2 tbsp (30 mL) canola oil
- 1 Ontario Cooking Onion, chopped
- 6 cloves garlic, chopped
- 2 tsp (10 mL) minced fresh gingerroot
- 1 tsp (5 mL) mustard seeds
- 3/4 cup (180 mL) sodium-reduced chicken or vegetable broth
- 3 tbsp (45 mL) mild Indian curry paste
- 2 cups (500 mL) quartered Ontario Button Mushrooms
- 1 Ontario Greenhouse Green Pepper, chopped
- 1/2 tsp (2.5 mL) each salt and freshly ground black pepper
- 1 lb (500 g) peeled large raw shrimp (21/24 count)
- 2 cups (500 mL) Ontario Snap Peas, trimmed
- 1 cup (250 mL) coconut milk
- 2 cups (500 mL) cooked basmati rice
- 1/4 cup (60 mL) chopped fresh cilantro
- 1/2 lime, cut into wedges
- Place potatoes in saucepan. Add enough cold water to cover and generous pinch of salt; bring to boil over high heat. Cook for 10 to 12 minutes or until potatoes are fork-tender; drain well.
- In large, nonstick skillet, heat oil over medium heat; cook onion, garlic, ginger and mustard seeds for 2 minutes or until fragrant but not browned. Stir in broth and curry paste; simmer for 2 minutes. Stir in cooked potatoes, mushrooms, green pepper, salt and pepper; cook for 10 minutes or until vegetables are tender.
- Add shrimp and snap peas; cook, stirring often, for 5 to 7 minutes or until shrimp is cooked through. Stir in coconut milk; cook for 3 to 4 minutes or until heated through (do not boil). Remove from heat and spoon over rice. Sprinkle with cilantro and serve with lime wedges.
- Cook extra potatoes the night before to use in this recipe and save a step during dinner prep.
- Use hot curry paste for a spicy version of this dish.
- Substitute green onion for the cilantro, if preferred.