It’s crazy how fast time flies by, isn’t it? How insane is it that we’re heading into the first week of October in just a few short days. October! It feels like just last week I was obsessed with sunscreen and sandals, and now all I can think about is scarves and toques, and what I’m going to be making for Thanksgiving dinner.
It’s been COLD here lately. The temperatures in the mornings when I leave the house have been hovering around 7°C, which, okay, on the grand scale of things isn’t really that cold. But after a particularly long, hot summer, 7°C feels like ICE. I’m not used to it!
I actually had to turn the heat up in my apartment (I can usually hold off until mid-October), and even still I need to bundle up in heavy socks and sweaters.
It’s this time of year that I start making stews, chilies, soups, and hearty meals. If it’s the kind of food that I can eat out of a bowl, that’s my jam.
This curry is just that. It’s simple to make and comes together rather quickly, making it the perfect meal for those dark, post-work, weeknight dinners. I’ve left the spiciness of this curry on the milder side, to cater to those with milder palettes, but you can definitely add more spice/hot sauce to up the heat game.
The addition of apples gives this curry a slight sweetness and a delightful crunch in each bite. For photo sake, I sliced the apples and laid them on top, but in the recipe I’ve said to chop them into bite-size pieces. Either way works, just make sure to add the apples to the curry in the last few minutes so they keep their crunch. The longer it all sits, the softer they’ll get, but even that is still delicious.
Curry is a great way to use up leftover veggies you may have sitting in the fridge, so add what you have! And top with whatever toppings you crave. Serve with rice, noodles, or any other starchy base.
|Shrimp Coconut Curry with Green Apples|| |
- 2 Tbsp coconut oil
- 1 large white onion sliced into strips
- 1 lb large shrimp, peeled and deveined
- 1 red bell peppers, sliced into thin strips
- 4 cloves of garlic, minced
- 3 Tbsp fresh ginger, grated
- 2 Tbsp yellow curry powder
- 3 cups of canned coconut milk (light or full fat)
- 3 cups of vegetable broth
- ⅓ cup chopped cilantro
- 2 cups granny smith apples, cut into 1-inch pieces
- Hot sauce, to taste
- Cooked basmati rice, to serve
- Possible toppings:
- Extra cilantro, apple slices lime wedges, green onions, bean sprouts, jalapeno slices, cucumber slices, more bell pepper... anything you like!
- In a large heavy-bottomed pot, saute coconut oil and onion until onion has softened, about 8 minutes. Add shrimp to the pot and cook, about 3 minutes per side, until shrimp is no longer translucent. Leave the onions in the pot but remove the shrimp; set aside and keep warm.
- Add pepper, garlic, ginger, and curry powder to the pot. Stir until fragrant. Add coconut milk and vegetable broth; bring to a boil, then reduce heat and simmer for 20-30 minutes until slightly thickened.
- Remove from heat and stir in shrimp, cilantro, apples, and hot sauce.
- Serve over basmati rice with any other toppings you prefer.