There are times when, after a long day’s work, we get home and the last thing we want to think about is what to cook for dinner for the family.
Still, we have to come up with something quick and easy to prepare yet delicious and healthy.
This Caribbean Shrimp Curry requires minimal hands-on time and comes together incredibly quickly. Simply toss in all the ingredients in a pan, sauté and simmer. The shrimps are seasoned with spices like cumin and curry powder and finished off with coconut milk.
“All ingredients are readily available in both supermarkets and palengke,” says chef George Lizares of Café Havana.
The ingredients can be bought and stored ahead of time, except for the shrimps that must be fresh and preferably plump.
“You can use any seafood or fish in your ref like cream dory and lapu-lapu, and just toss them into the mixture,” says Lizares.
The curry powder gives the dish a deep, earthy taste and aroma, while the coconut milk ensures a rich, creamy finish.
“Choose good-quality curry powder,” adds Lizares, “preferably from India or from any reputable Asian store. Naturally, you can add other ingredients to enhance the taste, like chili pepper or chili flakes.”
This curry dish is best served with steamed rice, but if you want it light and easy, try it with tandoori breads.
Caribbean Shrimp Curry
2 tbsp olive oil
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
2 tbsp onions, finely chopped
1-2 tbsp curry powder
¼ tsp chili flakes (optional)
1-2 tbsp white wine
¾ c coconut milk
6 pcs shrimps, shelled and deveined
1 tbsp each red and green capsicums, cut into cubes
1 tbsp tomato, cut into cubes
1 tsp chopped cilantro
Salt and pepper to taste
Heat oil in a pan and sauté ginger, garlic and onion until light brown. Add tomatoes, red and green capsicum.
Add curry powder and cook for about 2 minutes over gentle fire.
Add shrimps and simmer for a few minutes before adding the wine.
Add the coconut milk. Mix well and season with salt and pepper. Finish off with chopped cilantro. Transfer to a small bowl and serve with steamed rice and fried “saba” bananas.
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