QUICK SHRIMP CURRY WITH COCONUT AND BASIL - HY-VEE CHEF BRANDON ZAWADA
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Quick Shrimp Curry with Coconut and Basil - Hy-Vee Chef Brandon Zawada
2lb-26/30 Count Shrimp, Peeled and Deveined
3 Tablespoons Madras or Yellow Curry Powder
2 Tablespoons Hy-Vee Canola Oil
1 Green Bell Pepper, Roughly Chopped
1-13.5oz Can Coconut Milk
1 Lime, Zest and Juice
Torn Basil to Garnish
Kosher Salt to Taste
Preheat a 12" sauté pan over medium high heat. Toss the shrimp in a bowl with curry powder, canola oil, bell pepper and salt, making sure to evenly coat with the curry. Add the shrimp mixture to the hot sauté pan and continue to sauté until the shrimp start to turn pink, then add coconut milk and simmer until shrimp or just cooked and the coconut thickens into a creamy broth, about 5-10 minutes. Pull off the heat and fold in the lime zest and juice and season with salt to taste. Sprinkle with torn basil leaves and keep warm for serving.
Serve this hearty, yet light seafood dish with steamed jasmine rice, lime wedges, roasted peanuts and a sparkling glass of Riesling. Try substituting different seafood for the shrimp like bay scallops or mussels or try using a different herb for the basil like cilantro or mint. Enjoy!!