Ingredients
Scale
- For shrimp marinade:
- 10 oz. large shrimp
- juice of 1 large lemon
- 2 tablespoons sriracha
- For potatoes:
- 6 Yukon gold potatoes [peeled and cubed into small chunks]
- 1 teaspoon of sea salt
- For cast-iron curry:
- 3 tablespoons olive oil
- 2 tablespoons sriracha
- 1/2 of a medium yellow onion [sliced thin]
- 1 1/2 red curry paste
- 1 tablespoon curry powder
- 1/2 tablespoon turmeric powder
- 1/2 tablespoon red pepper flakes
- 1/2 tablespoon ginger powder
- 1/2 teaspoon ground coriander
- 1 teaspoon sea salt
- 1 - 15 oz. can of coconut milk
- Optional:
- 1 cup basmati rice
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon sea salt
- [Combine in a pot and bring to a boil, stirring occasionally until soft and fluffy, about 15 minutes.]
Instructions
- Peel and chop potatoes. Shoot for 1/2" x 1/2" pieces, for optimal cooking. Boil for 10-15 minutes, until semi-soft. Strain and set aside once finished.
- Sauté onions over medium-high heat for 3-5 minutes.
- Add red curry paste, curry powder, turmeric, red pepper flakes, ginger powder, coriander, sea salt, and sriracha. Heat for 10 minutes while stirring frequently, until mixture reaches a low boil.
- Add coconut milk and boiled potatoes. Bring mixture to a boil and cook for 15-20 minutes until it begins to thicken.
- Cover and reduce heat to a simmer for 10 minutes, stirring occasionally.
- Add raw shrimp and cook for 3 more minutes, being careful not to overcook the shrimp.
- Serve alone or over basmati rice.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Mains
- Cuisine: Indian