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Recipe Types: Chicken , Fish , Lamb , Shrimp

SHRIMP VINDALOO

2019-06-20
Prawn-vindaloo

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Ingredients

  • 10 oz. large shrimp
  • juice of 1 large lemon
  • 2 tablespoons sriracha
  • For potatoes:
  • 6 Yukon gold potatoes [peeled and cubed into small chunks]
  • 1 teaspoon of sea salt
  • For cast-iron curry:
  • 3 tablespoons olive oil
  • 2 tablespoons sriracha
  • 1/2 of a medium yellow onion [sliced thin]
  • 1- 1/2 red curry paste
  • 1 tablespoon curry powder
  • 1/2 tablespoon turmeric powder
  • 1/2 tablespoon red pepper flakes
  • 1/2 tablespoon ginger powder
  • 1/2 teaspoon ground coriander
  • 1 teaspoon sea salt
  • 1 – 15 oz. can of coconut milk
  • Optional:
  • 1 cup basmati rice
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon sea salt
  • [Combine in a pot and bring to a boil, stirring occasionally until soft and fluffy, about 15 minutes.]

Method

Step 1

Peel and chop potatoes. Shoot for 1/2″ x 1/2″ pieces, for optimal cooking. Boil for 10-15 minutes, until semi-soft. Strain and set aside once finished.

Step 2

Sauté onions over medium-high heat for 3-5 minutes.

Step 3

Add red curry paste, curry powder, turmeric, red pepper flakes, ginger powder, coriander, sea salt, and sriracha. Heat for 10 minutes while stirring frequently, until mixture reaches a low boil.

Step 4

Add coconut milk and boiled potatoes. Bring mixture to a boil and cook for 15-20 minutes until it begins to thicken.

Step 5

Cover and reduce heat to a simmer for 10 minutes, stirring occasionally.

Step 6

Add raw shrimp and cook for 3 more minutes, being careful not to overcook the shrimp.

Step 7

Serve alone or over basmati rice.

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