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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 223.0
  • Total Fat: 6.7 g
  • Cholesterol: 75.0 mg
  • Sodium: 201.1 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 7.9 g
  • Protein: 14.3 g

View full nutritional breakdown of Garlic Ginger Shrimp Curry calories by ingredient
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Garlic Ginger Shrimp Curry

Submitted by: TAMRACLOVEC

Introduction

Spiced shrimp, butternut, lentils and chickpeas, in a red curry and coconut sauce. Delicious! Easily vegetarian by leaving out the shrimp, and vegan by swapping oil for the butter. Spiced shrimp, butternut, lentils and chickpeas, in a red curry and coconut sauce. Delicious! Easily vegetarian by leaving out the shrimp, and vegan by swapping oil for the butter.
Number of Servings: 10

Ingredients

    Ginger Garlic Shrimp
    1 lb raw shrimp, thawed and shelled
    1T butter
    1T fresh grated ginger
    3 cloves garlic
    salt to taste

    Garlic Ginger Butternut Cubes
    1 large butternut, in small cubes (8C)
    1T butter
    1T fresh grated ginger
    3 cloves garlic

    Curry
    1T whole cumin seeds
    1t ginger powder
    1/2t corriander
    1/4t turmeric
    1/4t cinnamon
    1/2C water
    2T Patak's Hot Curry Paste
    1 onion, sliced
    3/4C dry chickpeas
    1C dry lentils
    6C water (or more)

    1t salt
    1 can lite coconut milk

Tips

NOTE - If you don't have a huge skillet for the curry, toast the spices and sautee the onions in a regular heavy skillet, then pour it all into a stock pot before adding the dry beans and water. The curry will be dark brown/black if you cook it all in the cast iron, too.

ALSO - you can greatly simplify this recipe by adding ALL the ginger and garlic when the onions are nearly done, then adding the raw butternut when the beans are crisp-tender. Stir in the raw shrimp when everything is tender and simmer 5 minutes to cook before adding coconut milk. You will lose a bit of the texture and flavor from sauteeing each part individually, but this dish will take far less working time.


Directions

Curry:
In a very large, heavy skillet, add the dry seasonings. Toast them in the dry skillet until fragrant. Stir in the 1/2C water and the curry paste. Add onions and sautee until starting to become tender. Add more water if necessary to prevent sticking.

Once the onions are tender, add the chickpeas and lentils and 6C water. Cover and reduce to a simmer. Stir occasionally, and add water to prevent sticking, if necessary. This can take up to 1.5 hours.

Shrimp and Butternut
While the curry is cooking, in a regular cast iron skillet, melt 1T butter. Sautee 1T each of ginger and garlic for 30 seconds, then add shrimp. Toss and sautee until the shrimp is just done. Remove and hold. (you can refrigerate here if making in advance)

In the same skillet, melt the remaining butter and sautee the remaining garlic and ginger. Add the butternut and sautee, tossing occasionally until the cubes are brown on most sides. (if your skillet is too small, do half at a time).

Test the chickpeas - when they are crisp tender, add the browned butternut and 1t salt. Add more water if necessary - just enough to cover. Don't add too much at this time, just enough to continue cooking the chickpeas and finish the butternut. Keep adding water as necessary.

When everything is tender, stir in the can of coconut milk. Then either stir in the shrimp, or serve re-warmed shrimp on top of the curry on each plate.

Serve over brown basmati rice! (not included in info)

Serving Size: Makes 10 servings, 1C each






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