Shrimp and Coconut Curry

In this chilly weather it's nice to eat something that will warm you up - physically and mentally. This recipe for Thai Shrimp Coconut Curry will give you nice mental images of warmer places with flavours of coconut and lemongrass, and the heat from the dish will warm your bones and your stomach.

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Shrimp and Coconut Curry

Serves 3-4

• 1 lb large raw shrimp, deveined and peeled
• Salt
• ½ tsp mustard seeds
• ½ tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground anise seed
• 3 tbsp vegetable oil
• 2 tbsp green thai curry
• 2 onions, thinly sliced
• 1¾ cups coconut milk (I enjoy the Arroy-D brand)

Rub shrimp with salt and set aside (I read that rubbing shrimp with salt lightly cures them, making them succulent). Dry-roast the mustard seeds quickly, then add the other spices. Stir and shake the pan; when the aroma rises, remove the spices from the pan and let cool.

Heat the oil in a heavy pan and fry the green curry paste for 2-3 minutes. Add the onions and stir for a few minutes more. Add the spices and the coconut milk, and simmer, uncovered, for 8-10 minutes, stirring frequently. Put in the shrimp and simmer for 4-6 minutes, until they are cooked through. Do not overcook or they will be tough. Serve with basmati rice.

Enjoy!