Coconut Curry Shrimp

The BF and I are NBA fans [Ed note: Was five in 1975, therefore too young to enjoy that championship, I got the Golden State Warriors "Crud Years"], and tonight our Warriors will play game two of their NBA playoff series against the young, talented New Orleans Pelicans. Significantly, after a five-week layoff while recovering from a Grade 2 sprain of his medial collateral ligament [Ed note: MCL for short, a technical term, don't worry we'll get to the food], star point guard Stephen Curry will return to the court.

Perfect time for some shrimp curry.

DISCLAIMER: We in no way are trying to imply Stephen Curry is a shrimp. (He is listed at 6'3".) He is also, my BF clarifies, a BMF. [Ed note: Another technical term.]

Adapted from Jessica Seinfeld's blog, this healthy (gluten free, dairy free, low carb), flavorful dish comes together very quickly—we're talking around 15 minutes—and is a perfect easy weeknight meal at home. It's a staple in our house, my clients have been fond of it as well, and don't let the simplicity fool you, it makes a great dinner-party for company.

For the spice-conscious, you truthfully don't have to worry about heat as the original recipe is pretty mild, despite the jalapeño (don't leave it out). I like to add a serrano pepper for a bit more kick.

Enjoy the curry, and Go Warriors! 

I'd also like to thank my wonderful BF-editor for having fun with [Ed note: ruining] this blog post. 

Adapted from: Jessica Seinfeld (jessicaseinfeld.com/)
Servings: 4

Ingredients

• 1 tablespoon grated fresh ginger
• 1 clove garlic, finely chopped
• 1 jalapeño, seeded and minced
• 1 serrano, seeded and minced (optional, for more heat)
• 2 teaspoons ground coriander
• 1 teaspoon curry powder (Penzy's Sweet Curry was used here)
• 2 tablespoons tomato paste
• ½ cup unsweetened coconut milk (full fat works best)
• 3 tablespoons canola oil
• ½ teaspoon kosher salt
• 1 ¼ pounds peeled and deveined medium shrimp (jumbo-size EZ-Peel frozen shrimp, 25-30 count per pound was used here)
• Basmati, brown, or cauliflower rice for serving
• Fresh cilantro leaves for garnish

Directions

1. Prep all ingredients before you start cooking.
2. Grate the ginger and finely chop the garlic. Deseed and mince jalapeño (and serrano, if using).
3. Measure the coriander and curry into a small bowl. Open the can of tomato paste. Shake the can of coconut milk or whisk it to make sure it's emulsified, then measure the coconut milk.
4. In a large skillet, heat oil over medium heat. Add the ginger, garlic, jalapeño, serrano, coriander, and curry. Cook, stirring, for 30 seconds.
5. Add the tomato paste and cook, stirring, for 1 minute. Add coconut milk and salt, then whisk in to combine (it will be thick). Whisk in some water to thin it out to a more saucy consistency (3-4 tablespoons). Let simmer for 1 minute.
6. Add the shrimp in a single layer and gently cook, turning half way through, until opaque throughout, about 4 minutes total (you can cut into one to make sure it’s cooked).
7. Serve over rice or your favorite green vegetable and sprinkle with cilantro leaves.

Game on, #DubNation!