I grew up as a very picky child in a South Asian-American household.  As a kid, I much preferred chicken nuggets and fish sticks to rice and curry. Typical. Anyway, I eventually came to my senses, and realized the folly of being a picky eater – although I’m embarrassed to say, not until after consuming large quantities of Easy Mac freshmen year of college (gross).

I must admit, this is far from a traditional Sri Lankan shrimp curry (my mom would likely disapprove of the lack of curry leaves, fried eggplant, and tamarind pulp). However, it’s a simplified yet flavorful working professional/beginner-friendly recipe that can be thrown together on a weeknight fairly easily without having to make a trip to an ethnic food store – you can find all these ingredients at your local grocery store.

Although I totally advocate swapping out healthier ingredients when appropriate, I would not advise using light coconut milk over regular. Regular coconut milk provides a rich and creamy texture that brings this curry together, whereas light coconut milk gives the curry an almost medicinal taste. Ew.

Also, for the faint of heart (or stomach), this recipe has some kick to it – probably a ‘medium’ on the hot scale – if you prefer a milder curry, simply cut the curry and chilli powder as desired.

Easy Shrimp Curry

Yield: 4 servings //  Prep: 20 minutes // Total time: 45 minutes

• 2 tbsp vegetable or canola oil
• 1 onion, minced
• 4 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp cumin
• 1.5 tsp curry powder
• 2 tsp chili powder
• 1 tsp garam masala
• 1/2 tsp salt
• 14.5 oz can whole, peeled tomatoes (with puree), roughly chopped
• 1 1/2 pound uncooked medium shrimp, peeled and deveined, tails removed
• 14.5 oz regular coconut milk
• Fresh cilantro or parsley for garnish

Heat the oil in a large Dutch oven or large sauté pan over medium heat. Add the onion and cook, stirring until lightly brown, about 5 minutes. Add the garlic, ginger, salt, and spices, and cook, stirring, for another minute. Add the tomato and coconut milk, and simmer for 10 minutes.  Add the shrimp, cover, bring to a simmer and cook for 5 more minutes, until shrimp are pink and just cooked through (you don’t want to overcook them).

Transfer to a serving bowl and garnish with fresh parsley.  Serve with naan bread (which you can find at most grocery stores) or basmati rice.

Enjoy.