Make a quick shrimp curry in one pot for busy weeknights

Shrimp Curry.
Shrimp Curry.PHOTOS: VANGIE BAGA-REYES

(THE PHILIPPINE DAILY INQUIRER/ASIA NEWS NETWORK) - There are times when, after a long day’s work, we get home and the last thing we want to think about is what to cook for dinner for the family.

Still, we have to come up with something that is quick and easy to prepare, yet delicious and healthy.

This Caribbean Shrimp Curry requires minimal hands-on time and comes together incredibly quickly. Simply toss in all the ingredients in a pan, saute and simmer. The shrimp are seasoned with spices such as cumin and curry powder and finished off with coconut milk.

“All the ingredients are readily available in both supermarkets and palengke (public markets common throughout the Philippines),” says chef George Lizares of Cafe Havana.

The ingredients can be bought and stored ahead of time, except for the shrimp, which must be fresh and preferably plump.

“You can use any seafood or fish, like cream dory and lapu-lapu (grouper), and just toss them into the mixture,” says Lizares.

Curry powder gives the dish a deep, earthy taste and aroma, while coconut milk ensures a rich, creamy finish.

“Choose good-quality curry powder,” adds Lizares, “preferably from India or from any reputable Asian store. Naturally, you can add other ingredients to enhance the taste, like chili pepper or chili flakes.”

This curry dish is best served with steamed rice, but if you want it light and easy, try it with tandoori bread.

Caribbean Shrimp Curry

INGREDIENTS
2 Tbsp olive oil
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
2 Tbsp onions, finely chopped
1 Tbsp tomato, cut into cubes
1 Tbsp each red and green capsicums, cut into cubes

1-2 Tbsp curry powder
6 shrimp, shelled and deveined
1-2 Tbsp white wine
¾ cup coconut milk
Salt and pepper to taste

1 tsp chopped cilantro

METHOD
1. Heat oil in a pan and saute ginger, garlic and onion until light brown. Add tomato, red and green capsicums.

2. Add curry powder and cook for about two minutes over a gentle fire.

3. Add shrimp and simmer for a few minutes before adding the wine.

4. Add the coconut milk. Mix well and season with salt and pepper. Finish off with chopped cilantro. Transfer to a small bowl and serve with steamed rice and fried saba bananas.