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  • Karine Wlasichuk

Keep Calm and Curry On: Curry-Coconut Shrimp Rice, the Q Way

Updated: May 1, 2020

First off, I should mention that everything I have posted in the past few weeks was prepared the quarantine way (Q way for short- and cool effect). For every recipe I could think of, I looked all over the fridge and pantry to see what could be used for substitutions, and in today's case : green onions over coriander, shallots for garlic cloves (I actually have tons of garlic but needed to go through my shallots before they go bad), and so on. I cannot reason going to the store only for a few ingredients (we have so far been able to limit out trips to the grocery store to twice a month) and I am happy to challenge myself in making delicious meals out of stored starch and frozen meats/fish- the beautiful term, shelf-cooking. Always start with what you have, you will be amazed with how much you can do without leaving your kitchen!

Speaking of our current situation, I hope everyone is feeling hopeful regardless of the current facts and that you reach out and call people if you ever feel lonely. It makes me sad to think some people may feel isolated or cannot be home for too long as their situation is difficult or even painful. Part of me wants schools to open their doors so children in need can see their friends, escape their problems at home and eat properly. The other part of me wants this quarantine to last forever so Ella can be close to me and not at risk of catching anything (but I'd like family to be able to visit so in this Utopian world I just created, I have demands, thank you). But that is something red wine will help me with tonight. Ah! Such strange times. Hug your kids a little tighter today. Everything will be a-okay.

Now. This shrimp bowl. It took me 20 minutes to make, while holding my baby. Should I repeat that? You can do it!

For my Q version, you will need,

Shrimps (I used about 15 frozen ones as they were smaller-sized than the fresh ones I pick at the fish market)

Rice (enough for 2, 1 1/2 cups is plenty for an extra bowl of leftovers)

Scallions (I had 2 left, thinly chopped)

Coconut milk (1 can)

Cumin powder (1/2 tbsp)

Curry powder (2 tbsp- to be honest I always add more)

Salt and black pepper

Shallots (2, thinly sliced)

Yellow onion (1, chopped)

Lime (I only had 1/4 left, but go nuts!)

Butter (2 tbsp)

Olive oil (4 + tbsp)

A few steps,

1. In a skillet over medium-heat, heat oil and add onion, shallots and white bottoms of your scallions (keep the green top pieces for garnish!). Toss for 5-7 minutes until tender, while adding salt and pepper for taste.

2. For the shrimps, you should technically cook them in a separate skillet with butter for a couple of minutes on each side. However, Ella wanted to be held so I pushed the onion mix to one side of the skillet and melted the butter. I added the shrimps, turning them once or twice and then mixed with the rest of the ingredients until cooked.

3. Add curry and cumin powder and stir for 30 seconds. Make sure to coat all ingredients.

4. Add coconut milk and bring to a simmer while stirring. Cook for approximately 5 minutes (if you want the flavours to really blend and come to life, lower the heat and let simmer for a few extra minutes)*.

*Again, typical recipes will instruct you to add the shrimps once the coconut milk is cooked, however I kept it a one-pot affair and the result was great!

5. Serve over rice, sprinkle with garnish you have on hand (green onions in our case, but fresh cilantro would be rather wonderful), chili flakes if desired, and a fresh squeeze of lime juice!

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