There are times when one has like NO time to cook and often those days one is very, very tempted to drop by some place and just eat whatever they offer. Fast food places tend to serve pretty unhealthy food. And healthy food places simply aren’t fast. I strongly believe eating out should be a special occasion not a quick fix to being in a hurry because those are the times we eat the worst food. There ARE wonderful real food recipes that can be prepared in no time at all and it takes you just as long as it would a fast food chain to prepare that one burger you fancy and they didn’t have sitting on the shelf. This 15-Minute Coconut Shrimp Curry is prepared in anywhere between 10 and 17ish minutes depending on if you have cooked rice or pasta in the fridge already (I often do, but if not, cooking 1 cup takes just 17ish minutes). I always, and I mean it, always (!) have cooked frozen shrimps in the freezer because I certainly am very often faced with oh so hungry customers that simply cannot wait much longer than minutes to be served food. My son keeps telling me: “Mommy, my tummy cannot wait any longer” *suffering-face-and-begging-eyes*
I love this dish not only because it is made quickly but also because it is so creamy and sweet thanks to the coconut milk. Apart from that shrimps are very special seafood because unlike other seafood it has astaxanthin, which has anti-inflammatory and antioxidant properties. Only salmon competes with shrimps in this aspect. In animal studies, the intake of astaxanthin has shown a lowered colon cancer risk. In addition, a single serving of shrimps covers your daily requirement for the mineral selenium and most of your daily requirement of Vitamin B12. Curry Powder is a spice mix very high in iron and only half a tablespoon contains 10% of your daily requirements for iron. Apart from that the dish is very low in Calcium and therefore does not interfere with iron absorption. The coconut milk adds a little to the iron content of the dish and a lot of Manganese in addition to a whole other bunch of nutrients. All this for 15 minutes of your time. Isn’t this a wonderful alternative to any fast food restaurant? You tell me! I mean helloooo 15-Minute Coconut Shrimp Curry you rock!
15-Minute Coconut Shrimp Curry
- Reheat rice or pasta or cook from scratch as instructed on package.
- While rice or pasta is cooking, take out 400 g of cooked frozen shrimps from the freezer, put in a colander and let cool water run over the shrimps to defrost (not cold but definitely not lukewarm. Simply cool to the touch, it should only take about 3-4 minutes to defrost).
- Heat a little olive oil in a large pan over medium heat.
- While oil is heating peel and chop a small onion.
- Sauté chopped onion in hot oil until translucent.
- Add canned coconut milk to pan and bring to the boil.
- Add curry powder, salt and pepper and stir until beautifully yellow and taste for seasoning.
- Add defrosted shrimps, and immediately turn off heat and remove pan from stove (the hot coconut milk will do its job heating the shrimps without cooking them further).
- Serve over rice or pasta and sprinkle with chopped parsley or cilantro.
- Whatever you do, do not throw frozen shrimps into coconut milk and certainly do not cook them in the coconut milk. They are cooked already and if cooked further will become dry and chewy and yucky.