This delicious curry was the featured recipe for our May 2020 monthly Dinner Bundle. Store owner Anne and staff curate these bundles with lots of local love in mind. The result? A delicious meal that also helps support local artisans. Win-win!
1 lb peeled, deveined shrimp
1/2 tsp baking soda
1 onion diced
Roasted Garlic Avocado Oil
1 Tbl Madras Curry Powder
1 Tbl flour (optional
1 can petite diced tomatoes
1 can coconut milk
1-2 cups stock (see note)
1/4 tsp Garam Masala
Salt, to taste-try our Hot Curry Salt!
Parsley, chives or cilantro for garnish
Aleppo Chile Flakes for garnish
Cooked rice for serving
In a bowl, combine the shrimp with the baking soda. This step helps keep the shrimp from getting mushy. Set aside. Heat a pot over medium heat. Drizzle in the Roasted Garlic Avocado Oil to cover the bottom of the pot. Add in the diced onion. Cook until softened and translucent-about 5 minutes. Sprinkle in the Madras Curry Powder and stir to form a paste with the onions. Cook for two minutes or until fragrant.
Optional: Sprinkle the flour over the onions if you'd like a thicker curry "gravy." Stir until the flour is absorbed and cook for about two minutes. (You are essentially creating a roux at this point.)
Add in the canned tomatoes, coconut milk and stock. Add the entire two cups for a "soupier" curry. Add only 1 cup for a thicker, stew-like curry. (At this point, you could add some "stretch" add ins: canned chickpeas or a diced sweet potato.) Bring to a boil. Reduce to a simmer and cook for 10 minutes. Add the shrimp and Garam Masala. Reduce the heat to low-you want to gently poach the shrimp. Cook until the shrimp are opaque pink, firm to the touch and completely cooked through-about 8 minutes. Taste and adjust with salt if needed. Serve over rice and garnish with parsley, chives and/or cilantro and a sprinkle of Aleppo Chile Flakes.
This curry loves a flatbread sidekick. Check out our recipe for homemade Naan here!