A Family Favorite - Spicy Shrimp Curry

This recipe has become a family favorite. You know, I love the internet because while I have a hard copy, I also found it online, which makes it so much easier to share on a day like to day when I don't seem to have enough time. This recipe is from Real Simple Magazine, from October 2004. I just found out they have an excellent recipe archive ONLINE!

Spicy Shrimp Curry with Coconut Milk and Apple

1 large unpeeled tart apple, such as Granny Smith
2 tablespoons finely chopped fresh ginger
1 medium onion, coarsely chopped
4 cloves garlic, finely chopped
3 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground cayenne pepper
4 medium tomatoes, chopped
1 cup frozen peas
1 13 ½-ounce can unsweetened coconut milk
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh cilantro

Quarter, core, and slice the apple into ¼-inch-thick pieces; set aside. Heat the oil in a 12-inch skillet over medium heat. Add the ginger, onion, and garlic and cook, stirring, until the onion is tender and golden, 7 to 8 minutes. Add the curry powder, coriander, cumin, salt, and cayenne and cook, stirring, for 1 to 2 minutes. Add the tomatoes, apple, and 1 cup water and bring to a boil over high heat. Reduce heat to medium and cook about 5 minutes. Add the peas and coconut milk and cook for 5 to 8 minutes. Add the shrimp and cook for 2 to 3 minutes or just until the shrimp are cooked. Stir in the cilantro. Serve with hot cooked rice.

Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 474(0% from fat); FAT 24g (sat 19g); CHOLESTEROL 259mg; CALCIUM 158mg; CARBOHYDRATE 27g; SODIUM 607mg; PROTEIN 41mg; FIBER 7g; IRON 9mg



Images by Tiffany Teske