Shrimp Curry for a Weeknight Plate

For Shrimp Curry for a Weeknight Plate, the counter starts with unsalted butter, onion chopped, and red bell pepper chopped. Portion it for 6 people.

Count on 15 minutes of prep, 30 minutes of cooking, about 45 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Shrimp Curry

• 1 tablespoon unsalted butter
• 1 onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 1 cup green beans 1 inch pieces
• 3 cloves garlic chopped
• 20 jumbo shrimp deveined
• 4 tablespoons curry paste I used Tikka Curry Paste, but others would work too
• ½ cup mango chutney
• 1 tablespoon oil

For the Coconut Rice

• 12 oz light coconut milk or regular if you want a treat!
• 1 ¼ cups water
• 1 pinch salt
• 1 cup jasmine rice uncooked

How the cooking goes

Prepare the Rice

1. In a saucepan, combine all of the ingredients for the rice. Heat it until it boils on the stove over a moderate flame. Cover, lower the heat to low, and simmer for 20-25 minutes or until rice is tender and most of the liquid has been absorbed.

Prepare the Curry

1. Thaw the shrimp in ice water if frozen. While the rice cooks, devein the shrimp, rinse, and pat dry with a paper towel. Keep it to one side.
2. Warm butter in a skillet over a moderate flame. Sauté the green beans, onions, and peppers until the onions are translucent and the peppers are tender.
3. Add the garlic and sauté until it is just beginning to brown.
4. Put the curry paste to the pan. Stir to coat.
5. Put the mango chutney, stir well to combine, and taste the sauce. You can add more curry or salt until the seasoning suits the pot.
6. Put shrimp to the pan and stir. Simmer until the shrimp is fully cooked, about 3-4 minutes per side.
7. Serve over a bed of coconut rice.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Dinners, open Ginger Lime Salmon with Coconut Rice for the Supper Table and White Cheddar Mac and Cheese for the Supper Table.