So I accidentally used way too much spice (because I tend to just throw things in and not follow a recipe ...) so I ended up making a massive pot of curry. So unless you're serving a huge crowd, you'll want to half this recipe for sure.
If you don't like shrimp, use some other meat. If you don't like mushrooms, use whatever vegetable you think works well. That's the beauty of curry. There's so much you can do with it. Just have fun and explore.
My dinner tonight: Shrimp & Mushroom Curry
1 t cumin
2 t paprika
3 t turmeric
1/4 t saffron threads (optional)
1/4 t crushed red pepper flakes
3~4 cloves garlic, minced or grated fine
1 T grated fresh ginger
1 large red onion, sliced (pole to pole)
1 lb mushrooms, sliced (any variety you want to use. As usual, I used white buttons just because they're the most affordable)
1/2 lb shrimp, tails removed and deveined
salt to taste
2 cans petite diced tomatoes
2 cans coconut milk (like I said, I made a HUGE pot)
toasted sliced almonds
- In a large heavy bottom pot, heat 2 T butter and about an equal amount of olive oil over medium-high heat until butter is melted. Season the shrimp with salt and cook until opaque on the surface and some browning occurs, but not cooked through. Set aside.
- Add the garlic, ginger and onions to the pot and cook, stirring frequently, until the onions begin to soften. Add the mushrooms, and cook until browned. Add the rest of the spices and stir to coat. If it seems dry, add a little water to prevent burning.
- Add the tomatoes. Let simmer until tomatoes reduce slightly and get pulpy. Add the coconut milk and let simmer briefly to slightly thicken. Serve over hot rice or with naan.