Hello my lovelies ♡
If you read my previous (very small) post, you will know that today's recipe is a savoury one!
Although I suppose you would also know that from reading the title of this post ><
Today I will be sharing my favourite curry recipe with you-- I hope you like it as much as I do!
It's curious, but I've never had much luck with making curry... I have tried many recipes, but for some reason there's always something off, something missing... they just never seem to compare to the kinds that I can get at restaurants!
My favourite curry is actually a very simple and humble pumpkin and chicken curry that is sold at the weekly festival at a Buddhist temple near me! I'm not sure what it is they do that makes it so magical to me-- it is just chicken and kabocha in some sort of sauce over rice, and it's only $5 for a massive portion... but it's delicious. I've tried to recreate it before, but never have quite succeeded...
I'm not quite sure why I rambled about that curry, given that this one has neither kabocha nor chicken ^^"
However! This recipe is essentially my 'go-to' curry recipe, and it has never failed me! It's delicious, light, and quite easy and quick to put together. If you are not fond of shrimp, you can substitute them with anything else, since it's really the sauce that makes this curry delicious! You can try out chicken, tofu, vegetables... whatever your heart desires! I think the next time I make this, I might try it with green jackfruit, since I have a can of that sitting around in my pantry~
The curry base is vegan, so if that's the sort of diet you follow, as long as you exclude the shrimp, this recipe should be fine for you!
Oh, I should mention that the recipe is very easily doubled to accommodate for more people! The reason it only makes two servings is because I was cooking for just me and my mum-- my sister doesn't like curry, and my dad was out of town, and I just didn't want to have a lot of leftovers ^^
Rambling aside... let's begin! ♡
✧ Ingredients ✧
2 Servings | 390 calories/serving (excluding rice)
✧ 1 large shallot, coarsely chopped
✧ 3 garlic cloves
✧ 1 lemon grass stalk, white and pale green parts thinly sliced (if you don't have lemongrass on hand, it's alright to use lemongrass paste. I unfortunately was out of fresh lemongrass while making this, and as such I just used a tablespoon of the paste!)
✧ 1 1" piece of ginger, peeled and chopped
✧ 1/2 heaping tsp. coriander seeds (you can use ground coriander, but I like the additional bite and texture that the seeds give)
✧ 1/4 tsp. ground cumin
✧ 1/2 cup cilantro leaves and tender stems
✧ 1 tbsp. vegetable oil, divided
✧ 1 tbsp. miso paste
✧ 1 tsp. brown sugar
✧ 1/2 can coconut milk (about 13.5 oz-- don't worry if you have a bit more or a bit less)
✧ 8 oz. large shrimp (I used frozen raw shrimp)
✧ 1 tbsp. lime juice
Cooked rice, lime wedges, and chopped cilantro to serve
To make the curry paste, process the shallot, ginger, garlic, lemongrass, coriander, cumin, cilantro, and 1/2 tbsp. oil in a food processor until a paste forms. This is our yummy curry base!
Heat the remaining oil in a medium-sized pot over medium-high heat, and cook the paste until it's very aromatic and beginning to brown at the bottom. Mix in the miso paste and the sugar, then whisk in the coconut milk and 1/4 cup of water.
Cover the pot and allow everything to simmer over low heat for 20-25 minutes, until all the flavours have blended together. Give it a taste and add some salt/pepper if you find it necessary.
Add shrimp to the curry and simmer until cooked through (~3 minutes). If you're using some other sort of meat, like chicken, make sure it's cooked all the way through! I have a feeling it would take longer than with shrimp... Same goes with vegetables! Just allow it to simmer in the sauce until you feel like it has cooked.
Once your add-ins have cooked, remove the pot from the heat and stir in the lime juice.
Spoon the curry over a plate of rice, and serve topped with some chopped cilantro and a lime wedge.
♡ Delicious! ♡
As you can tell, this is a recipe that comes together really quickly once you have all the ingredients, and it's quite customizable too! When making the curry paste, you can also add in a green pepper of some sort (I'm fond of Serrano peppers) for some heat, if you would like! As it is though, this curry isn't spicy at all. Feel free to add in whatever vegetables or meats you like! I think it's a delicious curry base, and I hope you get the chance to try it out too ♡
I hope you liked this little recipe, and I hope you will love it as much as I do if you have the chance to make it!
♡ Thank you for reading ♡
In my next post, I will be sharing one of my favourite things to make for a breakfast treat!
✧ 1 lemon grass stalk, white and pale green parts thinly sliced (if you don't have lemongrass on hand, it's alright to use lemongrass paste. I unfortunately was out of fresh lemongrass while making this, and as such I just used a tablespoon of the paste!)
✧ 1 1" piece of ginger, peeled and chopped
✧ 1/2 heaping tsp. coriander seeds (you can use ground coriander, but I like the additional bite and texture that the seeds give)
✧ 1/4 tsp. ground cumin
✧ 1/2 cup cilantro leaves and tender stems
✧ 1 tbsp. vegetable oil, divided
✧ 1 tbsp. miso paste
✧ 1 tsp. brown sugar
✧ 1/2 can coconut milk (about 13.5 oz-- don't worry if you have a bit more or a bit less)
✧ 8 oz. large shrimp (I used frozen raw shrimp)
✧ 1 tbsp. lime juice
Cooked rice, lime wedges, and chopped cilantro to serve
To make the curry paste, process the shallot, ginger, garlic, lemongrass, coriander, cumin, cilantro, and 1/2 tbsp. oil in a food processor until a paste forms. This is our yummy curry base!
Heat the remaining oil in a medium-sized pot over medium-high heat, and cook the paste until it's very aromatic and beginning to brown at the bottom. Mix in the miso paste and the sugar, then whisk in the coconut milk and 1/4 cup of water.
Cover the pot and allow everything to simmer over low heat for 20-25 minutes, until all the flavours have blended together. Give it a taste and add some salt/pepper if you find it necessary.
Add shrimp to the curry and simmer until cooked through (~3 minutes). If you're using some other sort of meat, like chicken, make sure it's cooked all the way through! I have a feeling it would take longer than with shrimp... Same goes with vegetables! Just allow it to simmer in the sauce until you feel like it has cooked.
Once your add-ins have cooked, remove the pot from the heat and stir in the lime juice.
Spoon the curry over a plate of rice, and serve topped with some chopped cilantro and a lime wedge.
♡ Delicious! ♡
As you can tell, this is a recipe that comes together really quickly once you have all the ingredients, and it's quite customizable too! When making the curry paste, you can also add in a green pepper of some sort (I'm fond of Serrano peppers) for some heat, if you would like! As it is though, this curry isn't spicy at all. Feel free to add in whatever vegetables or meats you like! I think it's a delicious curry base, and I hope you get the chance to try it out too ♡
 |
| ...dramatic curry shot featuring the pretty flowers I currently have on my dining table... |
I hope you liked this little recipe, and I hope you will love it as much as I do if you have the chance to make it!
♡ Thank you for reading ♡
In my next post, I will be sharing one of my favourite things to make for a breakfast treat!
No comments:
Post a Comment