Quick Yellow Shrimp Curry

Easy Yellow Shrimp Curry Sometimes I really want a good curry, but I don’t have time to toast the spices or wait for it to come together. This super simple curry from Nadia’s Healthy Kitchen is even quicker with our favorite Penzey’s Curry spice blend. Plus the best part is you can add any vegetables you have. I’ve used carrots, zucchini, broccoli and peppers with just as delicious results.

Print Recipe
Quick Yellow Shrimp Curry
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a frying pan, sautee the onions over a medium heat for about 5 minutes or until they become transparent.
  2. Add the spices and garlic and cook for a further 1 minute.
  3. Add the shrimp and lemon juice. Stir to coat in with the spices, then pour in the coconut milk.
  4. Add the peas and season with salt and pepper to taste. Cover and leave to simmer for 5-10 minutes.
  5. Mix in the chopped parsley just before serving. Serve with rice, couscous or quinoa

My opinion:
This takes less than 15 minutes, 20 if your vegetables aren’t already chopped. It’s simple, delicious and extremely delicious. I only wish there was a little more leftover for lunch the next day, there never is enough!

*If you don’t have the Penzey’s Curry spice mix, the original recipe called for: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon coriander and optional 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.

p.s. even our toddler loves this dish!
Yum

Advertisements

Weeknight Spicy Chicken Soup

Spicy Chicken Soup

Print Recipe
Weeknight Spicy Chicken Soup
As the weather cools, we start eating more and more soups. I would never have tried this without the urging of J. It doesn't sound delicious.  Plus when he told me it was a Bon Appétit recipe, I thought it would be way too complicated and complex. Turns out, it's super simple and  does taste delicious. It's definitely a new favorite. We've used leftover turkey and rotisserie chicken and both have been wonderful. The recipe says it serves four, but it can stretched to serve more, or cooked down longer to serve less.
Courses Main Dish
Servings
people
Ingredients
Courses Main Dish
Servings
people
Ingredients
Instructions
  1. Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones.
  2. Heat oil in a large saucepan over medium-high heat.
  3. Add onion and mushrooms and cook, stirring occasionally, until softened and golden, about 8–10 minutes.
  4. Add garlic and ginger and cook, stirring often, about 2 minutes; season with salt and pepper.
  5. Add shredded chicken, broth and cayenne and bring to a boil.
  6. Turn heat to low.
  7. Add spinach and divide soup among bowls.
  8. Top with scallions and serve lime wedges alongside for squeezing over.
Recipe Notes

My opinion:
That's it, really. It takes a total of between 15 and 20 minutes to prep everything and about 40 minutes to cook per the recipe.  This recipe is easy enough to be a weeknight dinner. If you let it cook down longer or reheat it for lunch the next day, the flavors intensify and meld together even more. If I am planning to eat it the next day, I leave the spinach out and add it in right before eating.  I adore this dish!