Shrimp Curry with Udon Noodles
Curries are a funny thing. Each region has a totally different flavor and preparation. First I tried making a curry from the Goan region of India. I tossed the entire thing out. It did not sit well with what I thought of when I think of curry. Then I tried something else. This totally worked. Also, beyond simple. Next time I am going to try another curry with a red curry paste.
1 medium yellow onion, finely chopped
1 teaspoon ground pepper
1 tablespoon minced fresh ginger, from about a 1-inch peeled piece of ginger
1 red pepper thinly sliced
1 tablespoon kosher salt
2 teaspoons ground coriander
1/2 teaspoon turmeric
1 teaspoon curry powder
1 (14.5-ounce) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 cup chopped fresh cilantro
In a medium sauce pan cover the bottom with canola oil. Let it get really hot and add in the onions. Turn down to medium and saute for about 2/3 minutes.
Add in the ginger, red pepper, salt, coriander, tumeric and curry powder. Mix well. This should saute for about 5-7 minutes when the onions are really starting to be coated with the mixture.
Add in the tomatoes (I used a 14 ounce can of cherry tomatoes in their juice) and a can of coconut milk. Bring to a boil and then down to simmer.
Add your shrimp and cook until cooked (turned pink). I boiled the noodles on the side and then mixed it all together. Right before serving I added the chopped cilantro – which is optional.