It was a dreary Sunday here in Pittsburgh. Among other things, my day included: gray skies, a stuffy nose, kids who were tired of being stuck inside all weekend, and lots and lots of laundry. So on a day like today, knowing that I'm getting one of my favorite meals for dinner, is awesome. Something to look forward to at the end of the day.
A big favorite of mine is curry. Specifically, The Husband's Curry.
So good. Here's how to make it.
The Husband's Curry:
1 tbs. olive oil
1 medium onion, chopped
1 green pepper, chopped
3 cloves garlic, finely minced
1 tbs hot curry powder
2 bay leaves
1 14.5 oz. can of tomoatoes
1 13.5 oz. can of lite coconut milk
1 lb. peeled and de-veined shrimp
Heat olive oil in a large pan. Saute onion, pepper, and garlic in oil until soft. Add curry powder, continue to saute for one minute. Then add bay leaves, tomatoes, and coconut milk. Bring to a boil then reduce heat. Simmer for 30-40 minutes. Then add shrimp, and simmer for 5-10 more minutes, until the shrimp turns pink. Serves four.
Serve over rice, with a side of naan. I like beer with mine.
Yes. Perfect way to end the weekend.