This is a very easy recipe, but extremely flavorful. I learned when making this for the first time, fresh oregano has the most amazing taste against garlic and mozzarella. You can use dried, but the effect is not the same. This is also much more rich that traditional bruschetta and can serve as a meal.
- Large deep saucepan
- Cutting board
- 1 large knife
- Plenty of small bowls to hold ingredients
Preparing the vegetables
- Peel the onion, and cut it in quarters.
- Then pull apart the layers so the onion pieces look like this:
- Cut the bell peppers into large pieces that look like this :
- Note – the carrots should have come in sticks – they should probably go in another bowl. I ended up fishing mine out!
- Slice your basil into thin strips that look like this:
- Dice your mango into chunks. Please note – if you aren’t a fan of cooked mango – this dish works just fine without it.
Let’s Put the Shrimp Curry Together
It’s best to use peeled and deveined shrimp for this. I’m a bit of a shellfish junkie – so it’s always the bigger the better with me when it comes to shrimp. I suggest aiming for nothing smaller than a 20 count – although a 15 count or even 10 count would be even better. Cocktail shrimp simply won’t work for this.
- Heat your sauce pan to mid/high heat.
- Put the olive oil in the pan
- Add the shrimp
- Make sure they get tossed nicely with oil and let them cook for 5 – 6 minutes.
- Then add in your carrots. Note: Now’s a good time to get your rice going.
- Fry for another 5 minutes
- Toss in your curry paste and cook for another 5 minutes.
- Add your garlic to the curry now
- As for the mango – if you’re doing it – now’s the time to add it.
- Let it cook for another 5 minutes and you’re ready for your coconut milk. Mix that in and also add your salt + black pepper.
- Let this cook for 1 – 2 minutes, just to be sure it’s mixed well – and then add your other vegetables. Lay the bell peppers down and let the onions float on top of the sauce. Since they are thin and you still want texture – you don’t want them submerged and cooked until completely soft.
- Sprinkle the parsley on top and the fresh basil on top
- I’d give the curry another 10 minutes on medium heat and you are done.
You will have a very flavorful shrimp curry when all is said and done.