A Sunday Afternoon Curry

From the delicious shrimp curry I made for dinner last Sunday (try to ignore the completely unrelated cookbook page with masa boats in the background):

 

I served the curry over some brown rice with a little dollop of the mango marinade on top (didn’t have any chutney, so this worked quite well in a pinch).  If you’re going to make this recipe, which I highly recommend as an easy, delicious and very healthy meal, I would make the following substitutions:

  • Use light coconut milk instead of 2% milk; the coconut milk is a bit more in keeping with the other flavors of the dish and imparts a much richer, sweeter taste to it.
  • If you like a bit more crunch (which I do), make it a full cup of diced celery.
  • I used Maharajah curry from Penzey’s, which is sweet instead of hot.  It’s also chock-full of saffron (*swoon*) and it’s salt-free!  If you prefer a hotter curry, well…use a hotter curry powder.
  • I added a teaspoon of powdered ginger root to give the otherwise sweet curry more of a pop.  You may not like this much ginger, but it sure did make the curry hum.
  • Finally, because a little butter never hurt anybody, I added an extra tablespoon of butter while I was sauteeing the shallots, celery, apples and garlic.  But please, people, if you’re going to do this — use good butter!!!  If you’re not going to use good butter — real butter — and are instead going to poison your body with margarine or oleo, why are you even bothering to cook?  Just go to KFC, buy a family-sized bucket of wings and thighs and just get it over with.

Enjoy, folks.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s