Shrimp Coconut and Vanilla Bean Curry

By Robert Norman

Shrimp Coconut and Vanilla Bean Curry

Substitute the shrimp with roasted root vegetables, cauliflower, or chickpeas for a vegetarian or vegan version.

Makes 4 Servings

Ingredients

  1. 1/2 cup (1 stick) salted butter
  2. 2 garlic cloves, peeled and thinly sliced
  3. 2-inch piece of fresh ginger, finely chopped
  4. 2 medium green chilies, thinly sliced
  5. 10 fresh curry leaves
  6. 1 large cinnamon stick
  7. 2 tsp Beyond Good pure ground vanilla 
  8. 2 cups fresh cilantro, roughly chopped
  9. 1 tsp cumin seeds
  10. 3 tbsp mild curry powder
  11. 1 (14 oz) can of crushed tomatoes
  12. 1 (14 oz) can of coconut milk
  13. 1 lb large shrimp, unpeeled and cleaned
  14. 1 lime, zested and juiced
  15. 1 tsp kosher salt 

 

Method

  1. To prepare the curry, place a large sauté pan fitted with a lid over medium heat, add the butter, and melt.
  2. Add the sliced garlic, chopped ginger, sliced green chilies, curry leaves, cinnamon stick, pure ground vanilla, and chopped cilantro, and fry, stirring often, for 10-15 minutes.
  3. Add the cumin seeds and curry powder, cook, stirring, for another two minutes, then add the canned tomatoes, coconut milk, lime zest and juice, and salt.
  4. Add the shrimp, cover, and cook, stirring occasionally, for 10 minutes or until the shrimp turns opaque.
  5. Serve warm with rice or flatbread.

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