Chipotle peppers in Adobe sauce add a Smokey spin to this easy shrimp curry. This is a creamy, comforting, curry that makes for a delicious and filling dinner when served with some rice or roti.
Ingredients
olive oil to saute onionsabout 2 tbsp
1red onion
1inchpiece of fresh ginger root
4garlic cloves
3tspcoriander powder
1tspcumin powder
1/2tspturmeric powder
1tspsmoked paprika
1lbshrimp de-veined
2chipotle peppers in 2 tbsp of adobo sauceand
1/2cupcoconut milk
salt and pepper to taste
cilantro / parsley / chili flakes to garnish
Instructions
First off, prep the onion, ginger, garlic by peeling them and then chopping the onion and either chopping the ginger and garlic or using a microplane grater to grate the ginger and garlic.
Then, add olive oil to a pan over medium heat and add the chopped onion and saute it for about 10 minutes - stirring often.
Then add in the chopped / grated ginger and garlic and saute about 5 minutes,
Add in the coriander, turmeric, cumin, smoked paprika, coconut milk, and 2 chipotle peppers in 2 tbsp of adobo sauce and stir well.
Add in the shrimp and stir until shrimp is cooked - should be about 5-6 minutes as it simmers in that sauce.
Remove from heat, season with salt and pepper and garnish with parsley/cilantro and chili flakes and enjoy with rice or roti.
Notes
TIP: If you would like to really infuse the garlic and ginger into this curry, grab a micro-plane grater and after you peel the garlic and ginger, grate them into the sauteing onions.