This is the Shrimp Vegetable Curry I made using Jamie Oliver’s Very Simple Curry Sauce. He’s not kidding; this curry sauce is so very simple, and fabulously delicious, and a totally accessible way to introduce your family to the flavors of curry.
a large bunch of fresh cilantro
5 heaped teaspoons curry powder
1 T butter
2 14-oz cans of coconut milk
juice of 1 lemon
First, trim and slice your scallions thinly. Trim the stems from your cilantro, and chop it very finely. I used my knife, and it took a bit of chopping, so if you were to use your food processor, I wouldn’t hold it against you, but just a few pulses and make sure your cilantro is good and dry, so you don’t make a paste out of it.
Next, put a saucepan on low heat, and add about 2 T olive oil. As the oil is heating, add your curry powder and your scallions, and stir them together. Add your butter, and cook until the mixture is bubbling away, then add your coconut milk.
Bring the whole mixture to a boil, then lower the heat and simmer for a couple minutes. (This is when I added the sauce to my skillet of sauteed vegetables, and I allowed the whole deal to simmer together, before adding the shrimp near the end of cooking time.)
For finishing touches, taste and add salt as you like, stir in the giant pile of minced cilantro and the lemon juice, and you’re ready to serve. The flavors are so mild, you could serve this sauce with just about any combination of meats and vegetables, or just vegetables. It would also be a great base sauce for you to try other stronger, bolder curry pastes, stirred in just before the simmering time.
Experiment with some curries this week, and I’ll see you soon, somewhere on down the Road.