Shrimp Curry with Greens
Shrimp Curry with Greens
This dish was such a hit with my boys, I had to double the recipe. The complex flavor of the curry is perfect with the creamy coconut milk and the tangy swiss chard. You can easily adjust the spice level to your liking.
Ingredients
The Rice
- 2 cups cooked white rice cooked by package instructions
The Greens
- 1 large bunch swiss chard
- 1 clove garlic
- 1 tiny pinch red pepper flakes
- 1 tsp red wine vinegar or apple cider vinegar
- 1/2 tsp kosher salt
The Curry
- 1 pound raw medium shrimp peeled and deveined
- 1 tbsp extra virgin olive oil
- 1 large shallot or small onion
- 2 tsp green curry paste or curry paste of choice
- 1 14 oz can coconut milk
- 1/2 cup chicken broth
- 1 large lime
Instructions
Prep the Shrimp
- Peel, rinse and devein the shrimp - or better yet, buy peeled, deveined raw shrimp - worth every extra penny in my opinion
Make the Greens
- Cut and wash the greens - I use swiss chard with this dish because I love the mild flavor, but kale or spinach would work beautifully too.
- Chop the clove of garlic into small pieces
- Heat the tablespoon of olive oil in a large sauté pan and add the chopped garlic and pinch of red pepper flakes (if using). Cook for about 30 seconds, being careful not to burn the garlic
- Add the washed greens and stir - feel free to pile them in the pan - you'll be amazed at how much they reduce
- Sauté the greens until they are soft - about 10 minutes. Then add the tsp of red wine vinegar, and a pinch of salt - taste and adjust the seasonings
Make the Curry
- Chop the shallot (or small red onion) into small pieces
- Heat the 1 tbsp of olive oil in a large sauté pan - add the chopped shallots and cook until they are just beginning to soften
- Take out the curry paste - I'm using a green curry paste in this dish because I love the flavor, but any kind of curry paste you like will work - The Mae Ploy brand is found at Asian markets and many large grocery stores
- Add the curry paste to the shallots - one tsp at a time, I use 2 tsp in this recipe and the curry has a good kick - if you are concerned about the spice level, start with 1 tsp, you can always add more later. Stir until really fragrant, about 3 minutes
- Grab the coconut milk - I love the Aroy-D Brand from my local Asian market - it's inexpensive, creamy and gluten free. Thai Kitchen is also a great brand, found in most large grocery stores in the ethnic food aisle. Grab a few cans, it's nice to have them on hand
- Zest the lime
- Add the can of coconut milk, the 1/2 cup chicken broth and the juice of the lime to the shallot/curry paste mixture and simmer until it reduces by about half - 8-10 minutes
- Add the shrimp to the coconut milk and cook until the shrimp is just cooked through (it will be nice and pink, but not rubbery) - 5-7 minutes. Taste and adjust the seasonings
- Place 1/2 cup of warm, cooked rice in a bowl, top with a pile of greens and several shrimp. Ladle the curry on top. Add a pinch of lime zest and serve to your happy family and friends
