We’re headed straight to flavor town today. No detours! Curry has a long-standing home on Hummusapien. We make my Creamy Vegetable Curry and Butternut Squash Curry for dinner all the time and my no-cook Curried Chickpea Salad is a lunch I crave constantly! But ya know when you make homemade curry and it’s good but it’s not Indian restaurant good? Like, not a substitute for takeout situation? I think this homemade version is totally the next best thing. Ok, we’re not grinding our own spices or using a boatload of heavy cream, but man oh man is this one tasty to boot.
Ingredients
The ingredient list looks lengthy because it’s packed with spices and veg but I promise this recipe is super simple and quick.
Shrimp: You can use fresh or thawed from frozen shrimp here. I always look for wild-caught or sustainable seafood with the Best Aquaculture Practices seal. You’ll need two 12oz bags. Make sure it’s peeled and deveined to save time. For more shrimp goodness, check out my Shrimp Tacos! Onion and garlic: Important for building flavor. Peppers and spinach: My veggies of choice thanks to their mild flavor and beautiful color, but use whatever veggies you love! Shiitake mushrooms, peas or cauliflower would be delish too. Spices: Mild curry powder, ginger, turmeric and (my favorite!) coriander come together to make a splendid flavor blend. All of these spices all have lovely anti-inflammatory properties as well, so we’re hitting two birds with one stone here. Full fat coconut milk: A sub for traditional heavy cream, the amazingly luxurious plant fats in canned coconut milk are what make this curry so velvety smooth. I don’t recommend lite coconut milk for tis recipe since the texture isn’t ideal. Diced tomatoes: Regular or fire roasted and their juices for extra umami. Vegetable broth: To add a bit more liquid and flavor.
Be sure to see the full recipe card below for the complete ingredient list!
How to thaw shrimp
We want to avoid leaving shrimp at room temperature to thaw since that can be the perfect breeding ground for bacteria. Try these instead!
Day before: Place bag in the fridge for 24-36 hours ideally. Empty into a colander to drain water then pat dry. Quick thaw: If you’re thawing right before dinner, you can dump frozen shrimp into a colander and run cold water over it until it’s thawed.
Let’s make it!
Storing leftovers
I enjoy shrimp most the first day but this recipe makes enough to feed us for two nights and we’ve had no issues microwaving the leftovers. Leftovers will keep for up to 3 days. Avoid overheating the shrimp…rubbery shrimp is no one’s friend. Please let me know how this vegetable shrimp curry recipe turns out for you by leaving a star rating and/or comment! I hope you’re as obsessed as I am. Curry in a hurry, my lovelies!
