Despite my love for Asian food–Chinese, Indian, or Thai–I'm not that good with spicy food.
So you can imagine my excitement whenever I find a curry dish that tastes good and isn't too spicy. After failing to find a curry shrimp recipe that isn't too hot, I threw some online recipe ideas together and came up with the following. Relatively easy, the dish is mild but flavorful, and delicious with rice. Serves two.
Ingredients:
1 red bell pepper
1 onion
5 cloves of garlic
1-2 tablespoons sunflower oil
1 teaspoon ginger powder
1 teaspoon cumin
1 teaspoon sugar
2 teaspoons curry powder
2 tablespoons flour
1 can coconut milk
250g frozen peeled shrimp–cut off tails
½ cup of peanuts, roughly crushed or chopped (optional)
Directions
1. Roughly chop bell pepper and onion and put in food processor or chopper with the five cloves of garlic. Puree completely.
2. Heat oil in a saucepot and empty bell pepper mixture into the sauce pot–sauté for 4 minutes.
3. Add in ginger powder, cumin, sugar, curry powder and flour and mix with a wooden spoon until well mixed.
4. Add coconut milk in, slowly, while stirring and then allow to boil and then turn town the heat to simmer for five minutes.
5. Turn the heat up again and add in the shrimp, stirring a little to cover in sauce.
6. Leave shrimp to cook in sauce for 5 minutes.
7. Throw in crushed peanuts and stir for a minute.
8. Serve over hot basmati rice and enjoy.
