Sometimes you need a little something special for dinner even if you don’t have any extra time to make it. We get bored with the same old, same old and every once in a while will make a more ethnic dish to literally spice it up. Making curry at home is so easy now because curry powder and paste can be found at most regular grocery stores. We based our recipe on this Simple Vegetable Curry Recipe from Martha Stewart. We omitted the cauliflower (I love it, husband hates it – marriage is compromise, right?) and added shrimp. We also used brown rice in place of white because we honestly don’t even own white rice these days, I do think the sauce would taste best over white rice though, if you have it.
Hopefully buying a jar of red curry paste for one recipe will inspire you to make curry more often! Also, I would suggest getting regular coconut milk to make sure your sauce thickens properly (we only bought light coconut milk because that’s all they had at our store).
We added the shrimp at the point in the recipe when you add the chick peas but you could add cooked chicken at that point too.
This was a good one – enjoy!