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“What’s in the Kitchen?” Curry
No matter how prepared I try to be, occasionally I have to throw together a last-minute meal. This is why its always a good idea to keep a supply of “staples” always on hand. Feel free to change the protein or vegetables based on what you have to use.
Ingredients:
1 bag (about 2 lbs) frozen peeled shrimp
1 bag (1 lb) frozen peas & carrots
1 can coconut milk
1/2″ piece ginger, minced
3-4 cloves garlic, minced, or 1-2 tsp garlic powder
1 Tb yellow curry powder
Directions:
1. Bring a pot of slightly salted water to boil. Add shrimp and cook through (about 5 minutes).
2. Remove from heat and drain, rinsing slightly to remove excess salt residue.
3. Set pan back on low heat and add remaining ingredients.
4. Heat through** (about 5 minutes) and serve immediately, or keep for 1 more day.
**Note: Coconut milk can curdle if “boiled” so keep the heat on low and stir occasionally.
