Last year I travelled to Baltimore for my best friend’s wedding. I was coming off a bad flare and extra careful about what I ate. Tucked away in a storefront, I found a small, Indian restaurant with shrimp curry on their menu. I had never eaten shrimp curry before, but the ingredients sounded promising. The coconut milk and white rice would calm my stomach, for sure, but I was concerned about the spice of the curry and whether or not there was any dairy in the dish. After pestering the owner with my questions, and being promised it met all of my requirements, I went for it!
Y’all, it was phenomenal! So warm, so soothing–healing in every bite. I can’t for the life of me remember the name of the restaurant, but I have been itching to recreate it ever since. With the help of my world traveling friend, Karissa Denae (@sevenby30), I was able to build off what I could remember to create something brand new but equally as delish. This Coconut Shrimp Curry is divine, and it’s the perfect way to keep warm this fall season.
The Hero of the Dish: Curry Powder
The star of the dish is curry powder. Curry powder is a blend of multiple spices, typically used in Indian dishes. There are a number of variations of curry powder, but the most common ingredients include turmeric, ginger, cumin and black pepper. Some blends include chili pepper, which gives it a kick (usually found in your local Asian market), while other curry powders are milder in taste. Because turmeric is a main ingredient, (and I add more for this recipe!), curry powder has anti-inflammatory benefits. Additionally, according to healthline.com, curry powder “may boost blood flow and improve blood vessel function, which in turn may decrease heart disease risk.” For the most flavorful experience, I recommend purchasing curry powder from your local farmers market or Asian market.
Here’s what you need:
- 2 cups basmati rice
- 2 tbsp. olive oil
- 1/2 onion
- 1 in. piece of ginger
- 4 cloves of garlic
- 2 tbsp. curry powder
- 1/2 tbsp. turmeric
- 1/2 tbsp. garlic powder
- 1/2 tbsp. cinnamon
- 1 tsp smoked paprika
- 2 tsp sea salt
- 1 lbs. shrimp
- Small can of tomato paste or diced tomatoes
- 32 oz. carton of vegetable broth (or broth of your choice)
- 1 can of coconut milk
- 16 oz. of spinach (1 standard bag)
Make the rice first. I use the IMUSA USA Electric Nonstick Rice Cooker. I have been using this thing for years, and the rice comes out perfectly every time! Cook the rice before you start the curry so that by the end, everything finishes at the same time.
First, chop up your onion, garlic, and ginger.
Then, in a large pot, sauté the onions, garlic, and ginger in olive oil.
Next, add all your seasonings and spices to the sautéed mixture.
Add shrimp and cook for about five minutes.
Next, add tomato paste or diced tomatoes.
Pour in your veggie broth and coconut milk.
Finally, add spinach and cover. Cook for at least ten minutes or until spinach reaches your preferred texture (cook longer if you prefer the spinach softer).
Voilà! You’re done!
In a bowl, add rice and pour in your delicious coconut curry shrimp. Enjoy!
What’s your favorite curry dish?
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