Curry Shrimp Bowl
Looking for a simple and speedy shrimp recipe for tonight’s dinner? Look no further! Here’s a curry shrimp bowl that’s so delicious and effortless, you’ll want to add it to your weekly or monthly dinner rotation. Not a fan of shrimp? No problem! This recipe is just as tasty with chicken, creating a scrumptious curry chicken bowl. Enjoy it solo or paired with rice or riced cauliflower. It’s fantastic!
The Story:
There’s always a story behind these culinary inspirations and this is mine.
I happened to be at a bar with some friends, and we ordered appetizers. One of the appetizers ordered was a curried cauliflower dish. The curry in this dish was so delightful that it sparked a craving for more! Coincidentally, I had already set shrimp out to thaw earlier that day, so perfect I’ll make a curry shrimp bowl. Now I needed a simple and speedy recipe. I stumbled upon ‘Easy Shrimp Curry’ from Lexi’s Clean Kitchen (Easy Shrimp Curry – Lexi’s Clean Kitchen (lexiscleankitchen.com) and tweaked it to my tastes. Additionally, I had fresh asparagus from the garden which I thought would make a fantastic addition to the dish. So, this became my inspiration for my version of this delicious curry shrimp dish.
All about the Curry:
I have a profound appreciation for the taste of curry, be it red, yellow, or green. Because yellow curry, seems to be the most prevalent and is readily available in the spice section of most grocery stores, it is really why I use yellow curry the most. However, with that said, red and green curry can be found as well in larger stores, usually with the Thai ingredients and are equally as good.
Curry powder is a mixture of spices frequently utilized in Indian, Southeast Asian, and various other culinary traditions to enhance the flavor and color of food. Often this spice powder contains other spices such as coriander, cumin, turmeric, fenugreek, and chili peppers.
The Highlights:
Heat the pan and the veg:
- In a pan over medium heat, add the oil. Imagine the sizzle—it’s your kitchen soundtrack.
- Throw in the onion, red pepper, and asparagus. Let them dance for about 5 minutes. They’ll soften and release their flavors.
Garlic, Sambal Oelek and Curry:
- Add the minced garlic, Sambal Oelek and curry powder. Stir like a culinary maestro for another minute. The aroma will make your taste buds do the cha-cha. Sambal adds a really nice chili spice. If you don’t like it spicy, reduce the amount of the Sambal Oelek or leave out altogether.
Spice Symphony:
- Sprinkle in that pinch of cinnamon. It’s like a secret handshake between flavors.
- Season with salt and pepper. Imagine the spices getting happy with each other. 🙌
Creaminess:
- Pour in the coconut milk. It’ll swirl and twirl, creating a creamy canvas.
- Squeeze in the lime juice. It’s like a tropical sunset—bright and refreshing.
Shrimp or Chicken:
- If you’re team shrimp, add those pinkish beauties. They’ll shimmy and cook until opaque.
- Chicken lovers, your turn: Cook the diced chicken fully before adding it to the sauce. Simmer together for an additional 5 minutes.
Taste the Magic:
- Adjust the seasonings.
- Sprinkle with cilantro.
- Serve it up! Picture yourself on a beach, toes in the sand, savoring every spoonful.
Alternatives:
If you don’t have shrimp or don’t like it, no worries this recipe works well with chicken as well. To spicy? Reduce the amount of Sambal or leave it out. If you like it spicier add more.
Pour this masterpiece over rice or enjoy it low-carb au naturel! It’s truly delicious!
Voilà! 🌟 A simple yet exotic dish that’ll transport you to another world. Whether your team shrimp or chicken, this recipe is your passport to flavor bliss. Enjoy! 🌴🍽️
Full detailed recipe is provided below.
Curry Shrimp Bowl
Equipment
- 1 Large Frying Pan
Ingredients
- 1 tbsp oil
- 1 med onion – diced
- 1 red bell pepper
- 1/3 bunch asparagus
- 1 to 2 tbsp grated ginger
- 4 cloves garlic – minced
- 1 tbsp Sambal Oelek
- 1 tsp salt
- 1/4 tsp black pepper
- 1 pinch cinnamon
- 1 13.5 oz can unsweetened coconut milk
- 1 tbsp lime juice
- 1 -1/2 to 2 lbs Shrimp – peeled and deveined
- 2 – 3 tbsp Chopped cilantro
Instructions
- In a pan over medium heat, add the oil. Throw in the onion, red pepper, and asparagus. Let them cook for about 5 minutes. They’ll soften and release their flavors.
- Add the minced garlic, curry powder and Sambal Oelek. Stir for another minute.
- Sprinkle in that pinch of cinnamon. Season with salt and pepper.
- Pour in the coconut milk and the lime juice. Simmer for about 10 minutes.
- If you’re using shrimp, add them now and cook until opaque. If your using Chicken: Cook the diced chicken fully before adding it to the sauce. Simmer together or an additional 5 minutes.
- Adjust seasonings, sprinkle with cilantro and serve.