More About This Recipe
A restaurant-quality curry dish made in minutes and so simply? YES.
The smell of curry powder brings me right back to my grandmother. We are of Irish and English descent and settled in New Jersey. I think nutmeg was the most exotic spice we had in the cabinet. Until... my grandmother discovered curry powder. She would add it to her white sauce and mix in leftover leg of lamb, just for me. I adored the stuff.
But the days I could play all day and have someone else serve me dinner are long gone. Sigh. Now I’m always in a hurry. And I have to do everything. Luckily, this flavorful curry sauce can be prepared in just 15 minutes.
This sauce is versatile, too. You can use regular milk instead of coconut milk. Or, if you’re not a fan of seafood, just cut up a rotisserie chicken to toss in instead. Like it hot? Add red pepper flakes or use spicy curry powder. You can also sauté raw shrimp instead of using frozen cooked shrimp, but like I said, I’m always in a hurry, and I have to do everything, so I don’t have an extra five minutes for that!
But enough gabbing. You’ve got dinner to make.
Heat the butter in a skillet on medium high heat. When it’s just about melted, toss in those three cloves of garlic and let them sizzle a bit, about a minute.
Stir in the flour to form a paste.
Then slowly pour in the coconut milk while stirring constantly with a whisk. Keep stirring with the whisk until the mixture heats up and is smooth and bubbly. This should take two or three minutes.
Stir in the curry powder, then mix in the salt and brown sugar. At this point, you could be pretty much done. Just skip to the “add shrimp” part if you like the sauce as it is.
But if you want to kick up the flavor, stir in the lime and ginger. If you need even more kick, add about 1/4 teaspoon of red pepper flakes.
Add the shrimp and cook just until the shrimp is heated through, about two to three minutes.
Heat up some rice in the microwave, spoon into bowls, top with your shrimp curry and sprinkle with fresh herbs. I used parsley here, but you can also use basil or cilantro. I’m one of those few folks in the world who does not like cilantro (must be that mostly-bland New Jersey upbringing), so I wouldn’t – but go for it if you have a taste for it.
Then eat up!