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.
Bon Appetit Hon 
Mmm, lots of flavor on a weeknight, what’s not to like? I bet that would be great over rice too.
Lots of flavor indeed. Rice? Yes, or maybe some naan would be lovely.
I make a curry similar to this at least once every two weeks. So good and so easy! Well, unless your scallops leak in your fridge! 🙂
Kitch, I imagine your kitchen sees a lot of curry action. Granted, this is a quick and dirty version but it is satisfying.
You’d think I would have learned after the first bag of seafood leaked. Nope, took a second leaky bag to hammer that lesson into my head.
Of course, that problem could be entirely averted if I used fresh seafood.
Leaking scallops = ew! Yesterday I had the unfortunate experience of a roasted chicken from the grocery store leaking through the bag and all over my skirt.
Leaking food is a universal unfortunate experience Jenna.
This looks so easy and simple! It’d go perfect with my homemade naan. 🙂
Homemade naan? Hells yes. Is that recipe on your blog?
Why yes it is, right here: http://sugarcrafter.net/2010/04/27/naan/ I know they look really fluffy, but that’s just because I squished them with my hand instead of using a rolling pin to flatten them out. Still delicious, though. 🙂
Tracy, I see a quick curry/naan combo in my future. Best of all, the oven doesn’t have to get turned on and my house doesn’t have to get heated up to enjoy this. That’s a win in my book.
I don’t see where you add the bell peppers.. did I miss that?
Whoops, you’re right…I completely left it out of the instructions. I typically put the peppers in the pan along with the curry paste. Thanks for catching this oversight. Hope you will give this recipe a try.