Dairy-Free Shrimp Curry with Plantain

Ingredients

• about 450 g Shrimp
• 2 tbsp Curry powder
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1 medium Bell pepper
• 1 can Coconut milk
• 1 can Diced tomatoes
• 2 ripe Plantains
• 0.25 cup Cilantro
• 0.5 tsp Salt
• 0.25 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, season the about 450 g Shrimp with 2 tbsp Curry powder, 0.5 tsp Salt, and 0.25 tsp Pepper. Toss to coat evenly. Set aside.
2. 2Heat 2 tbsp Coconut oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 150°C. Add the 1 medium Onion, 3 cloves Garlic (minced), and 2.54 cm Ginger (grated or minced). Cook, stirring frequently, until the onions are softened and the mixture is fragrant, about 5-7 minutes.
3. 3Add the 1 medium Bell pepper (cut into 1.27 cm pieces) to the pot. Cook, stirring occasionally, until the bell pepper is slightly tender, about 3-4 minutes.
4. 4Pour in the 1 can Coconut milk and the 1 can Diced tomatoes (undrained). Stir to combine, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium heat, about 150°C.
5. 5Add the seasoned about 450 g Shrimp and the 2 ripe Plantains (peeled and cut into 2.54 cm thick rounds) to the simmering liquid. Stir gently to distribute them evenly. Continue to simmer until the shrimp are opaque and pink, and the plantains are tender when pierced with a fork, about 5-7 minutes. The internal temperature of the shrimp should reach 63°C.
6. 6Remove the pot from the heat. Stir in the 0.25 cup Cilantro (chopped).
7. 7Serve the dairy-free shrimp curry immediately. It is delicious served over rice or quinoa.

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