weeknight curry

This is the kind of recipe I so need right now. Fast, lots of tastiness for little effort, relatively healthy, simple, and easily customizable. A perfect contrast to the complicated and heavy and meaning-laden dishes that I love at this time of year, but don’t always have the energy or the time for. This is perfect weeknight cooking. Or maybe perfect weekend cooking, on a particular weekend when you’re feeling done with a certain collection of leftovers, and ready for a whole new set of flavors? This recipe, for coconut curry with shrimp and piles of vegetables, has got you covered.


The original recipe is actually veggie free, and I’ve tried it like that, served over zucchini noodles. I prefer it over brown rice or quinoa, with lots of vegetables simmered right in the curry (I’m trying hard to appreciate zucchini noodles, but not quite there). The recipe creates a lot of sauce, and it can definitely stand up to whatever veggies you like. My faves so far are snap peas, sliced red or yellow peppers, and half moons of zucchini. The addition of some veg also stops the curry from veering from simple into one note territory: I think you need the crunch of some vegetables next to the sweetness of the shrimp. Speaking of, few things smell better than shrimp sautéing in better, which is the first step of this speedy recipe. 


We’ve talked about curry in a few different ways here on butter poached, and I think this version is a nice combination of some of the ones we’ve liked before. It’s just about as simple as my mom’s delicious Jane House curry, but with a bit more depth from the addition of lime and honey. It shares a lot of flavors with the Thai chicken curry Laura and I both tried from Bon Appétit a ways back, but this recipe relies on curry powder rather than paste, and is frankly even easier and faster. I’d recommend it for nights when you’re craving something healthy and fresh,  and when you’re not in the mood to linger over the stove. And for a week when you’ll know you want lunch leftovers, since the addition of vegetables stretches the servings out nicely. 


coconut shrimp curry
adapted from The Pioneer Woman 

2 tablespoons butter
1 pound peeled and deveined raw shrimp
1 whole medium onion, finely diced
4 cloves garlic, minced
1 tbs curry powder
1 can coconut milk
1 tbs honey, more to taste (PW recommends two, but that’s too much for me)
1/4 tsp Kosher salt
1 whole lime, juiced
a squeeze of sriracha
several handfuls of whatever veggies you’d like: snap peas, green beans, sliced red peppers, sliced zucchini…
handful of basil leaves, chopped 
brown rice, quinoa, or zucchini noodles for serving over

Heat the butter in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until nicely pink and fully cooked. Remove to a plate and set aside.

Add the onion and garlic to the skillet and cook for 2 minutes. Sprinkle in the curry powder and continue cooking the onions and garlic, stirring, for another couple of minutes. Reduce the heat to medium-low and pour in the coconut milk, stirring to combine. Add honey, salt, sriracha and lime juice, and allow the sauce to heat up until bubbling gently. Add veggies, and cook for a few minutes to soften if needed. Add shrimp into the sauce, tossing to coat, and allow it to simmer for 2 to 3 minutes or until slightly thickened. Taste the sauce and add more sriracha, salt, lime juice, or honey depending on your taste. Stir in the basil, if using.

Serve curry over rice, quinoa, or zuke noodles.


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