In a Sunset Magazine that I picked up somewhere, I found this coconut curry recipe that is easy to make, and easy to customize with whatever ingredients that are handy. You could even make it vegan by substituting the shrimp with potatoes and other vegetables. This recipe is a good introduction to basic curry, and it’s great to build and learn from.
Recipe: Coconut Shrimp Curry
Source: Sunset Magazine, February 2010
Get the recipe here!
Modifications, Testing and Recommendations: This is the easiest curry recipe I’ve tried recently! I was cooking for 4 people, but I would still recommend making a 1.5x or 2x recipe to make sure everyone has enough. You could add more vegetables to the curry, or serve it with more rice to make the recipe stretch further. This is a very mild curry, so add your favorite hot sauce to spice it up!
I served the curry with Sichuan slaw (coming up next!) and topped with cilantro and the extra chopped peanuts from the salad. I ended up with a lot of cooked basmati rice afterwards so I saved it to make tofu and vegetable fried rice the next day.