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Shrimp Curry with Cranberry Topping


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Ingredients

1 yellow onion, chopped
60 ml (1/4 cup) vegetable oil
2 cloves garlic, finely chopped
10 ml (2 teaspoons) fresh ginger, finely grated
1 598 ml (14 oz) can diced tomatoes, drained
1 red pepper, diced
1  398 ml (14 oz) can coconut milk
5 ml (1 teaspoon) red curry paste
5 ml (1 teaspoon) salt
1 kg (2 lb) fresh shrimp, deveined and shelled
Juice of one lime

 

Cranberry topping:
30 ml (2 tablespoons) unsalted peanuts, crushed
30 ml (2 tablespoons) Patience Fruit & Co. Classic Dried Cranberries, Sweetened with Apple Juice
30 ml (2 tablespoons) fresh coriander or Thai basil, chopped  

Preparation time 20 minutes
Cooking time 20 minutes Portions 6 servings

At this time of year, there’s probably nothing better than a tasty shrimp curry. Indian dishes, with spice mixes that perfume the air, are generally healthy, and can be relied upon to warm up our taste buds.

This mouth-watering shrimp curry takes no time at all to prepare – and you’ll get great left-overs, too! Coriander leaves and dried cranberries add a fresh touch, and peanuts add some crunch. The flavours are nothing short of sublime!

If you’re not fond of shrimp, this recipe is just as good when made with chunks of salmon, tofu, white fish or chicken.

Ingredients

1 yellow onion, chopped
60 ml (1/4 cup) vegetable oil
2 cloves garlic, finely chopped
10 ml (2 teaspoons) fresh ginger, finely grated
1 598 ml (14 oz) can diced tomatoes, drained
1 red pepper, diced
1  398 ml (14 oz) can coconut milk
5 ml (1 teaspoon) red curry paste
5 ml (1 teaspoon) salt
1 kg (2 lb) fresh shrimp, deveined and shelled
Juice of one lime

 

Cranberry topping:
30 ml (2 tablespoons) unsalted peanuts, crushed
30 ml (2 tablespoons) Patience Fruit & Co. Classic Dried Cranberries, Sweetened with Apple Juice
30 ml (2 tablespoons) fresh coriander or Thai basil, chopped  

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Steps

  1. In a pan or wok, brown onion in oil over medium heat. Add garlic and ginger and cook for 1 minute. Add tomatoes, red pepper, coconut milk, curry paste and salt. Simmer over low heat for 10 minutes or until half the liquid has evaporated.

  2. Add shrimp and bring to a boil. Turn down heat and simmer for 3 to 5 minutes. Add lime juice.

  3. Mix ingredients for cranberry topping in a small bowl. Ladle curry into bowls and sprinkle with topping.

Recommendations

Serve curry with rice or naan bread.

Une filiale de Fruit d'or

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