We’ve known folks who said “I don’t like curry”. Are you one of those folks? If so, we should talk because maybe there’s a missing link here that could possibly sway you over to the curry-lovers side. There’s so many different types of “curry” that no curry is ever created equal. In fact, the term “curry” is such a generic term for a beautiful kaleidoscope of spices used all over the world. We use it today to collectively describe a dish as having awesome flavor and of course, color.
Every “curry” or combination of spices is different and so are the flavors. Maybe you had a curry that had a concentration of a spice that didn’t appeal to you? Or maybe it was too flavorful that gave you heart-burn. Trust us, we’re all in the same boat. There are some curry combinations that we just can’t eat because they’re too strong, resulting in heart-burn that forces us to walk around the block a few times just so our meal can digest.
We empathize with all you curry-avoiders. But it doesn’t mean that you should avoid curry all together. There’s mild versions and recipes that give you just enough hint and subtle flavor to get you excited for the next bite. Let’s not give up on curry completely. Life is better with a bit of spice.
What we propose is to start small and slow. Every recipe can be adjusted to taste and make it your own with what ever you want in any combination that works for you. This coconut curry recipe we made last year for our zucchini project is one of those that is the perfect starting point to customize the flavors to your personal taste buds.
There’s something for everyone in this curry recipe. Don’t like shrimp? Add more veggies, chicken or your favorite protein. Like more flavor? Add more curry powder, garlic and spice. This recipe is easy and perfect to make if you’re a newbie.
This is our go-to curry recipe and every time we make it, it’s never the same twice. That’s the beauty of curry because the possibilities are endless and with that, hopefully it’ll be able to have something special for everyone to enjoy.
diane and todd
Zucchini and Shrimp Coconut Curry
Yield: Serves 3-4
Total Time: 30 min
Always a weeknight favorite, this quick and easy curry is loaded with chunks of zucchini and simmered in a flavorful coconut curry. Replace the shrimp with chicken or add extra zucchini and other vegetables for a hearty curry. Customize this curry to your personal taste. Serve with zucchini noodles instead of rice, bread or pasta for a healthier variation.
Each brand of curry will have a different spice level and flavor profile. Adjust the cayenne and curry to your preference.
- 1 tablespoon (15m) vegetable oil
- 1/2 medium onion, minced
- 3 cloves garlic, minced
- 1-inch knob ginger, smashed
- 1 cup (240ml) chicken stock
- 2 tablespoons (30ml) fish sauce
- 2 tablespoons (30ml) curry powder
- 1/2 teaspoon cayenne powder, or to taste
- 1 (14 oz-414ml) can coconut milk
- 3/4 pound (340g) zucchini, cut into 1-inch chunks
- 1 small bell pepper, diced
- 1 pound (455g) shrimp, peeled and deveined
- chopped cilantro or fresh basil for garnish, optional
- season with salt and pepper to taste
- Heat large saucepan on medium-high heat. Add oil, then onions and garlic. Cook till translucent.
- Add ginger, chicken stock, fish sauce, curry powder, cayenne powder and coconut milk. Combine to break up all lumps of spices. Bring to a boil, then immediately reduce heat to low. Simmer coconut curry sauce for about 5 minutes.
- Add zucchini, bell peppers and shrimp. Cook for additional 5 minutes, or until zucchini is tender and shrimp is cooked.
- Garnish with basil and/or cilantro and enjoy warm over rice, blanched zucchini noodles, pasta or with bread.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.