Easy curried shrimp

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PREP TIME

15 min

Makes

8 rotis

* PLUS Cooking time: 20 minutes

Ingredients

  • 398-mL can coconut milk
  • 1 tbsp hot curry paste , or 1 tsp each of curry powder and cumin
  • 1 large onion
  • 3 plum tomatoes
  • 500-g pkg frozen medium shrimp
  • 1 celery stalk
  • 2 green onions
  • 1/2 cup chopped fresh coriander , optional
  • 1 1/2 tsp lime or lemon juice
  • 1/2 tsp salt , optional
  • 8 rotis or 4 whole-wheat pitas

Instructions

  • Pour coconut milk into a large wide frying pan or saucepan. Place over medium-high heat. Stir in curry paste or curry powder and cumin. Boil gently, stirring occasionally. Chop onion and stir into coconut milk. Slice tomatoes in half. Squeeze out and discard seeds and juice. Coarsely chop and stir into boiling sauce. Continue boiling, uncovered, until mixture is very thick, about 13 minutes. Stir often.
  • Meanwhile, place frozen shrimp in a large sieve and rinse with lukewarm water until any ice crystals have disappeared. Drain, then pat dry with paper towels. Finely chop celery, green onions and coriander and set aside.
  • When coconut sauce is thick, stir in shrimp and celery. Continue stirring gently over medium-high heat just until shrimp are hot and bright pink, about 3 minutes. Do not overcook. Stir in green onions, coriander and lime juice. Taste and stir in salt and more lime juice, if needed. Serve right away wrapped in warmed rotis or spooned into pitas.

Nutrition (per serving)

  • Calories
  • 251,
  • Protein
  • 16.1 g,
  • Carbohydrates
  • 21.8 g,
  • Fat
  • 11.9 g,

West Indians wrap spicy curries in thin flat bread called roti, an adaptation of the Indian chapati bread. This wonderfully easy curry tastes decadent wrapped in any style of bread. For a classy appetizer, place a bowl of curry in the middle of a platter, then surround with wedges of pita or tiny pitas for filling.

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