Recipe 2 - Masaman Curry Shrimp

So this one was inspired by my love of Indian & Thai food. I LOVE curries and the complexity of their flavors. Layers & layers of flavors. They are sensuous, unctuous, and completely satisfying. Tangy, Tart, Hot & Sweet is a wonderful cookbook by Padma Lakshmi that really champions these flavor profiles and this recipe is all of those things.

So here are the ingredients:



Start by cooking your basmati rice. It is recommended that you rinse your rice a few times in cold water to remove the starch that is present. This will ensure that your rice doesn't stick together and stays light & fluffy. While your rice is cooking you can get your sauce made.

Heat a skillet over medium high heat and add the coconut creme, the masaman curry paste and the apricot preserves. Make sure to mix these together well so that there are no lumps in the sauce. It might seem odd to add apricot preserves, but I think it adds just the right amount of sweetness to the dish while also adding a rich flavor. Cook this mixture for about 5 minutes.



Now add your shrimp and cook for about 5 more minutes until the shrimp are pink and tender. Do not over cook the shrimp otherwise they will be tough and rubbery. Once cooked, remove the shrimp.



Now add the green beans and cook for about 5 more minutes. You can add your shrimp back in right before serving.



Serve over the basmati rice and garnish with fresh chives if desired. I think this is one of the most rewarding recipes that I've ever come up with. It so simple and had so MUCH flavor. Feel free to substitute chicken or tofu for the shrimp and add more vegetables if you'd like. Adjust your cooking times as necessary & enjoy!



Here is the recipe card to accompany this dish:



cheers!
xo diane
contact: thepantrychallenge[at]gmail[dot]com