Comfort Curry

Saturday night was a night of victory. The LSU tigers defeated the Florida gators 41-11, so we had something to celebrate. And good thing I was counting on it because I already started cooking. I’m a huge curry fan and it always satisfies me after a day of tailgating- so I decided to start cooking shrimp curry a bit before the final score.

I chopped up an onion, a gala apple and added them to some smoking hot vegetable oil. Once those started to cook down, I added the  fresh clove a garlic and then some chopped potatoes and spices. The spices included curry, ginger, cumin, coriander, salt, pepper, and curry paste. I let these ingredients simmer for a while on the stove. (Also, I realized I had some garbanzo beans in the pantry and strained and added those to the mixutre as well).

I let these ingredients cook together for about an hour and a half. Neal came downstairs wondering what I was cooking as soon as the house started smelling of curry, and I’m not going to lie to you, it smelled so delicious. Honestly, there’s nothing like the smell of curry cooking in a house. I don’t know if it’s because  I did not grow up with it, but it’s not only a potent wonderful smell, it’s also a mouth-watering one.

Shrimp & Potato Curry

Yield: 2 servings

Ingredients

  • 2 tsp vegetable oil
  • 1 Gala apple, cut into 1/4-inch dice
  • 1 onion, sliced
  • 2 tbsp minced fresh ginger
  • 2 garlic cloves, minced
  • 2 tbsps red curry paste
  • shrmip
  • 1/2 cup water
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 4 tsp water
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp kosher salt
  • 2 small red potatoes, cut into 1/2-inch dice

Instructions

  1. Heat canola oil in a large saucepan set over medium heat. Add apples, onion and ginger and cook, stirring frequently, until apple begins to soften, 8 to 10 minutes.
  2. Add garlic and saute for 30 seconds.
  3. Turn heat to medium-low and add curry paste and cook, stirring frequently, about 5 minutes.
  4. Turn heat back to medium and add chicken thighs and 1/2 cup water. Cook, turning chicken frequently, for 10 minutes.
  5. In a small bowl, stir together cumin, coriander and 4 teaspoons water to make a paste. Stir into the curry. Add cayenne pepper, if desired. Season with salt.
  6. Add potatoes, cover pot with lid ajar, turn heat to low to medium-low and simmer for 1 to 2 hours, the gravy will begin to thicken. Add the shrimp about 2-3 minutes before ready to serve.
  7. Serve with rice, naan, diced cucumbers, & tomatoes.

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