Creamy Shrimp and Vegetable Curry

4

Creamy Shrimp and Vegetable Curry

20 minPrep Time

30 minCook Time

50 minTotal Time

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Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.

Notes