Talk about curry in a hurry! This dish comes together in one pot in under 20 minutes. Shrimp is succulent and tender when cooked in this deeply flavored broth of curry paste, coconut, and spices.
All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.
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Pairs well with
Ingredients
- ½ (75g) small onion, diced
- 2 cloves garlic, minced
- ½ (80g) medium bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ¾ teaspoon chili flakes
- black pepper, to taste
- salt, to taste
- 1 cup (240g) coconut milk
- 1 teaspoon curry powder
- 1 teaspoon fish sauce
- 1½ teaspoons cornstarch
- ½ lb (225g) shrimp, peeled (about 8-12 shrimp)
- Chopped cilantro and lime wedges to garnish
Preparation
- Combine all the ingredients except for the shrimp and garnish into the Anyday and mix well, making sure the cornstarch is fully incorporated. Cover with lid (knob lifted).
- Cook in the microwave for 7-8 minutes, or until the mixture is fragrant and all the vegetables are very tender.
- Add shrimp to the curry and mix well. Cover and cook for 3-4 minutes, stirring halfway through the cooking time, until the shrimp is cooked through.
- Garnish with chopped cilantro and serve with lime wedges.
Suggestions
- Serve over rice, couscous, or steamed veggies.
- Try adding a teaspoon of finely chopped lemongrass.
- Try it with diced firm tofu for a meat-free alternative
Recipe Notes
- If using frozen shrimp, use it directly from frozen, and add 1-2 minutes to the cooking time.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
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