Coconut (You Choose) Curry
INGREDIENTS
1 tablespoon olive oil
1 medium red or yellow onion, finely chopped
1 handful frozen peas
2-3 sweet peppers chopped in largish chunks
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, about a 1-inch peeled piece
1 tablespoon kosher salt
2 garlic cloves, peeled and finely minced
2 teaspoons ground coriander
1/2 teaspoon turmeric
1-2 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular - I use Chaokoh brand Thai - delish!
2 tablespoon arrowroot powder
1/4 cup water
1 cup chopped fresh cilantro
DIRECTIONS
If shrimp is your protein of choice a try this simple marinade, toss the shrimp with the 1/2 tsp salt, 1/4 tsp pepper, 1/8 tsp cayenne and juice from 1 lemon in a resealable large bag or in a bowl. Refrigerate for 15-20 minutes.
Meanwhile, in a medium-sized pot, heat the olive oil over medium heat until rippling and hot. Saute onion, pepper chunks and frozen peas 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander, turmeric and curry powder. Continue cooking over medium heat, stirring often, until the mixture is very fragrant and the onion is soft and translucent, about 5-7 minutes. Add undrained tomatoes to the pot and cook, stirring for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stir to combine. Bring the mixture to a boil and add the shrimp and any accumulated juices from the marinade. If using shrimp bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Dissolve arrowroot powder in water stir in to pot and remove from heat to thicken. Stir in the cilantro. Wonderful served over rice or potatoes or all by itself with some yummy naan bread.
This is one of my favorite recipes in my 'One Pot Wonder' repertoire. Do you have a favorite go to 'One Pot Wonder'? I'd love for you to share it.
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