Without meaning to, I find myself coming back to this recipe time and again for quick, satisfying weeknight dinners. Every few weeks it ends up on the menu but I can’t say that I’m especially sad about that. The Mistah and I both like it. It’s ridiculously easy. And it’s quite adaptable to whatever protein you happen to pick up at the store or have stashed in your freezer.
There’s only one word of caution that I will offer. If you are using bagged frozen seafood, be sure to put the bag in a bowl while it defrosts in the refrigerator. I don’t know why, but the last few times I’ve made this, my bag of frozen seafood has leaked. And there is nothing I like less than cleaning up shrimp or scallop juices from the glass shelf of the Fridigaire.
Super Quick Curry
Adapted from Jaden Hair’s 10 Minute Shrimp Curry
BAH Note: I most often use shrimp or bay scallops when I make this but don’t think that’s all you can use. Chicken, pork, or tofu would work well in this dish. I have also been known to throw a tablespoon or so of smooth peanut butter into the pot to give the sauce a little something unexpected.
- 1 tablespoon vegetable oil
- 2 tablespoons mild curry paste
- 1/8 teaspoon red chili paste
- 1 can coconut milk
- 1/2 – 1 tablespoon fish sauce (optional)
- 1 to 2 red bell peppers, diced
- 1 pound shrimp (peeled) or bay scallops
- juice of 1 lime (optional)
Heat the oil in a large saucepan or dutch oven over medium high heat. Add the curry paste and chili sauce, stir, and cook for about 30 seconds until the spices become fragrant. Add the shrimp or scallops and cook until they are mostly cooked through. Add the coconut milk and stir to combine. Cook for another 5 minutes until your shrimp or scallops are just cooked through. Taste for seasoning and add fish sauce and lime juice if using. Ladle into bowls and enjoy.