From the delicious shrimp curry I made for dinner last night:
I served the curry over some brown rice with a little dollop of the mango marinade on top (didn’t have any chutney, so this worked quite well in a pinch). If you’re going to make this recipe, which I highly recommend as an easy, delicious and very healthy meal, I would make the following substitutions:
- Use light coconut milk instead of 2% milk; the coconut milk is a bit more in keeping with the other flavors of the dish and imparts a much richer, sweeter taste to it.
- If you like a bit more crunch (which I do), make it a full cup of diced celery.
- I used Maharajah curry from Penzey’s, which is sweet instead of hot. It’s also chock-full of saffron (*swoon*) and it’s salt-free! If you prefer a hotter curry, well…use a hotter curry powder.
- I added a teaspoon of powdered ginger root to give the otherwise sweet curry more of a pop. You may not like this much ginger, but it sure did make the curry hum.
- Finally, because a little butter never hurt anybody, I added an extra tablespoon of butter while I was sauteeing the shallots, celery, apples and garlic. But please, people, if you’re going to do this — use good butter!!! If you’re not going to use good butter — real butter — and are instead going to poison your body with margarine or oleo, why are you even bothering to cook? Just go to KFC, buy a family-sized bucket of wings and thighs and just get it over with.
Bon appetit, folks.