What do you do when you’re tired of cooking (and eating) garlic butter shrimp, but you have a chock full of them in the fridge? How do you clear out vegetables in your fridge’s compartment that are days away from getting bad? Well, this recipe serves as an answer to those two, especially the second one.
The recipe’s name comes from the main ingredient and the three colors of vegetables I added in: yellow potatoes, orange carrots, and verdant French beans. I used canned coconut cream with a view to a shorter preparation time, but freshly-squeezed coconut milk is equally excellent for this. I also used curry powder as I had it in stock, but the curry paste blocks used for Japanese curry work as well.
I left the shrimp unpeeled with the head on, but I deveined it by sticking a toothpick perpendicular to the shrimp’s upper body and slowly rotating it. This, in turn, pulled out the black vein at the back on the shrimp.
Given that shrimp is either cooked “fast and high” or “low and slow” to avoid it becoming overcooked, I opted for the latter and added it during the last minutes of cooking. This way, the boiling curry mildly cooks the seafood and the residual heat finishes things up.
SHRIMP CURRY WITH THREE-COLOR VEGETABLES
- 500 grams shrimp, medium size
- 1 carrot, medium size
- 1 to 2 potatoes, medium size
- 1 bundle French beans, 12 to 15 pieces
- 8 cloves of garlic
- 1 red onion, medium size
- 1 matchbox-size piece of ginger root
- 1 can coconut cream
- 3 to 4 tablespoons curry powder
- Fish sauce, salt, and pepper to taste
- Oil for sautéing
1. Prepare all the ingredients. Dice the root vegetables into small pieces so they cook faster. Remove the strings on the French beans and cut them into thin pieces likewise. Chop the garlic cloves, ginger and onion for sautéing.
2. Wash the shrimps under running water, and cut off the sharp mouth part and feelers with kitchen shears. Devein the shrimps by sticking a toothpick across the upper part of the body and slowly rotating, then set aside.
3. Heat oil in a pan, then sauté the garlic, onion, and ginger until fragrant. Add in the vegetables, salt, and pepper and cook slightly.
4. Add in the coconut cream and a bit of water to thin it out. Put in the curry powder, then stir to blend everything. Taste the sauce – adding in salt, pepper, fish sauce, and more curry powder if the flavor is lacking.
5. Once satisfied with the taste, cover the pan and let simmer over medium-low heat.
6. After 20 minutes, check if the vegetables are cooked.
7. Add in the shrimp once the vegetables are tender and lower the heat. Let simmer for three minutes, then turn off the flame.
8. The curry is ready once the shrimp changes color and turns orange.
Frozen Pacific white shrimp (Litopenaeus vannamei) can be used – but it should be thawed beforehand. Allocate additional time for it to cook completely as raw or undercooked seafood can pose a health hazard. Using curry paste blocks results in a darker sauce, while adding paprika imbues an orange hue.
This lasted us three meals, with us pairing the shrimp curry with broccoli rice on the final instance. Whether you pair this curry with any kind of rice, you’ll be sure to eat a lot!
Until the next post, bon appetit!