Curry is an East Indian style of cuisine that draws it’s name from the use of curry powder, which is easy to make, and even easier to buy if you need to go that route. Most incorrectly assume that curry dishes are extremely spicy, but this is not generally the case. This recipe is calm and the biggest trick is not over-cooking the shrimp. Don’t forget the lead time for making Naan.
Ingredients
- 1 lb uncook shrimp – 30-40 / lb – thawed and rinsed
- 1 cup long grain Rice – Basmati or Jasmine are good option
- 1/3 cup Greek yogurt – plain
- 1 TBL Olive oil
- 1 Garlic clove – minced
- 2 TBL Cilantro – chopped
- 1 TBL Water
- 1 tsp Curry Powder
- 0.25 tsp Kosher salt
- 0.25 Black pepper
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Cook rice: I like to cook in sauce pan, but you can use a rice cooker.
- When rice is within 5 mins of done, start curry
- Heat oil in skillet.
- Add onion and cook until tender.
- Stir in shrimp and cook ~2 mins.
- Add garlic and cook 1 min, or until shrimp turns pink.
- Remove from heat and stir in other ingredients.
- Serve over rice and don’t forget the Naan.
