I was in such a rush to make dinner the other night and found myself in a real bind. We didn’t feel like ordering in and as I stared at my pantry, I had zero ideas about what I could make. Whenever we need to get dinner on the table fast my #1 go-to, hands down, is chick peas curry with steamed basmati rice and some kind of quick oven-roasted vegetable like cauliflower. I had none of these things and for the first time in a long time, I was at a total loss. I kept opening the cupboards and fridge door multiple times and heard Sean say ‘listen, we might just have to order in.’ Not willing to give up just yet, and wondering why in the world we had five cans of coconut milk, I pulled opened the freezer drawer and saw a big bag of frozen wild caught shrimp. I knew frozen shrimp would thaw in a bowl of cold water in about 20 min and then they cook really quickly, so I decided to whip together the easiest, most basic curry as I went along.

I dropped the frozen shrimp into a large glass bowl and filled it with cold water until the shrimp were covered. I set the timer for 20 minutes. I combined one cup of basmati rice and two cups of cold water in a small saucepan and set it to boil on the stovetop. In 20 minutes, the rice would be done and the shrimp would be ready. I spied something green in the back of the fridge, which was small head of romanesco cauliflower (also known as Roman cauliflower, Broccolo Romanesco), rough chopped it, drizzled it with vegetable oil, salt, pepper, and mild curry powder and pushed the tray into my toaster oven on the baking setting.

For the curry, with a bit of chopped onion, a couple of gloves of garlic, a few handy key spices and a well-shaken can of coconut milk, the main dish was done and on the table. As I dipped my spoon into the luscious shrimp bathed in deeply yellow coconut milk and pearls of basmati rice, crispy cauliflower and green peas, I could not believe how satisfying it was. The combination of creamy, sweet coconut, sharp cayenne, and caramelized vegetables made for the perfect bite. If you’re ever in a bind, make this dish. Nobody will believe you did it in half an hour.

Quick & Easy Coconut Shrimp Curry

Serves 4

Ingredients

For the shrimp

• 1 pound medium-to-large shrimp or prawns, deveined and shells & tails removed (if using frozen, defrost in bowl of cold water for 20 minutes)
• 1 tablespoon turmeric
• 1 tablespoon canola oil

For the curry

• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoons coriander powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne powder OR red chilli powder, optional
• 15oz can coconut milk, well shaken
• Fresh cilantro, finely chopped (for garnish)

Preparation

1. In a large glass bowl, sprinkle shrimp with turmeric and fold together to coat.
2. Heat oil in a wide non-stick skillet on medium-high heat. Add shrimp and cook for 1-2 minutes on each side (until they turn pink) turning with tongs. Transfer shrimp to a plate and set aside.
3. In the same skillet heat a little more oil (if needed) on medium heat (no more than 1 teaspoon of oil). Add the onions and sauté until they are golden and glassy; add chopped garlic and cook for another couple of minutes, then follow with cumin, coriander, paprika, salt, and cayenne, mixing well. Sauté the spices and aromatics for another couple of minutes.
4. Add coconut milk, increase heat, and bring to a boil. Simmer uncovered on low heat until the sauce reduces to a thick pulpy gravy (about 5 minutes), stirring occasionally.
5. Add shrimp and mix well. Reduce heat and gently simmer, covered, for a couple of minutes until the shrimp are heated through. Add freshly chopped cilantro.