I’m back with another menu. Menu #2 is Coconut Shrimp Curry, served with rice.
This dish is a nice mid-week recipe especially mid-winter – it’s warm and most of the ingredients are easy to pull from the pantry or freezer.
I usually stock up on the bags of pre-cooked, peeled and deveined shrimp when they come on sale as I find them really handy to have on hand. I’ll thaw them overnight in the fridge (if I remember to pull them the day before), or just in a large bowl of cool water if (as usual) I am just trying to pull things together quickly.
The shrimp curry is just a variation of the recipe that I’ve posted before. I’ve found that it’s a very flexible recipe – in this version, I’ve added some organic grated coconut to the coconut milk.
In a previous post I’ve talked about comparisons between different coconut milk, and I have to say that in a recipe like this, where some stronger spices are used, that the slight flavour differences between the brands that I’ve tried wouldn’t really matter.
Of course, the other differences (organic or not) play a factor as well. I find that I reach for the Thai brand most often.
I love using coconut milk because it adds creaminess to dishes, without adding dairy. It’s usually fairly well tolerated by those on a FODMAP free diet, and with my dairy intolerance it’s a godsend.
The rice, of course, could just as easily be switched out for pad thai noodles. The noodles give it a different texture and are actually preferred by The Son, but we had the noodles with another dish the night before, so I switched it up.
I like this particular recipe, because I can add whatever veg is kicking around in my fridge or freezer. Some diced peppers or tomatoes, or frozen chopped spinach all work well with the creamy sauce.
So, for the ratings, (with 1 star at the low end and 3 stars at the better end) I would say:
Ease of grocery shopping: * * *
Ease of preparation * * *
Family friendly * * (The Son ate the curry, but not the rice!)
I also like this recipe because it’s easily adjusted and is an excuse to eat seafood. I find that without butter in my ingredient repertoire that traditional ways of eating shrimp and shellfish are out for me.
Happy Eating! I hope you find Menu #2 easy to work into your menu rotation.