Mouth-Watering Kumquat Curry with Succulent Shrimp Recipe

Are you tired of the same old shrimp recipes? Are you looking for a dish that packs a punch in flavor and is easy to make? Look no further than my Kumquat Curry With Shrimp recipe. This dish combines bold flavors like curry powder, coconut milk, and kumquats with succulent large shrimp and golden raisins. Trust me, this dish will be a showstopper at your next gathering.

One of the reasons I created this recipe is to showcase how kumquats can elevate a traditional curry recipe. Often overlooked, kumquats add an unexpected tangy sweetness that balances out the spices in this dish. Plus, with the addition of heavy whipping cream, the curry has a satisfyingly creamy texture that will keep you coming back for more.

But don’t let the impressive flavor fool you – this recipe is surprisingly easy to make. In just 30 minutes or less, you can have a restaurant-quality dish on your dining table. So what are you waiting for? Keep reading to learn more about why my Kumquat Curry With Shrimp recipe should be your next go-to meal.

Why You’ll Love This Recipe

Are you tired of cooking the same old meals day after day? Do you crave something new and exciting that will tantalize your taste buds in ways you never thought possible? Well, look no further than this Kumquat Curry with Shrimp recipe.

Let me tell you, this dish is not your ordinary curry shrimp. The addition of fresh kumquats brings a tangy burst of flavor that perfectly complements the bold and spicy notes of the Thai red curry paste. And don’t even get me started on the succulent large shrimp – this dish is truly a seafood lover’s paradise.

But what really sets this recipe apart is its versatility. Whether you’re having some friends over for a dinner party or just looking to spice up your weeknight routine, this curry shrimp has got you covered. And if you’re feeling extra adventurous, try swapping out the shrimp for other proteins like chicken or grilled veggies for a whole new culinary experience.

Trust me when I say that with just one bite of this kumquat curry shrimp, you’ll be transported to a tropical paradise where the flavors are bold and the experiences are unforgettable. So, what are you waiting for? Get cooking!

Ingredient List

Get ready to taste a dish so daringly delicious that it will have your taste buds singing in satisfaction. Before diving into the recipe how-to, let’s go through the essential ingredients required for this kumquat curry with shrimp recipe.

To make this curry, you’ll need:

Main Ingredients:

• Large Shrimp: 1 lb. of fresh jumbo shrimp (peeled and deveined) is an ideal choice for this recipe.

• Kumquats: The macerated rinds of these little orange fruits provide a unique citrus tanginess that complements the spice blends in the curry. You’ll need approximately 8 kumquats, seeded and minced.

• Thai Red Curry Paste: 2 tbsp of this spicy paste brings the perfect amount of heat to the dish.

• Coconut Milk: 1 cup of creamy and smooth coconut milk will provide the right texture and flavor to tie all the flavors together.

Supportive Ingredients:

• Butter: 1 tablespoon adds richness and depth to the dish.

• Curry Powder: 1 teaspoon for extra aroma and deliciousness.

• Red Bell Pepper: 1 small-sized, thinly sliced provides great color and texture while cooking.

• Golden Raisins: Add a pop of sweetness with 1/4 cup of golden raisins.

Liquids and Broth:

• Reduced-Sodium Chicken Broth: Use 3 cups of chicken broth as a base for the soup.

• Heavy Whipping Cream: To add a creaminess to the soup, stir in 3 parts heavy whipping cream.

Aromatics and Herbs:

• Garlic Cloves: 2 cloves, minced or chopped

• Ginger: 2 tsp, peeled & grated

• Fish Sauce: To enhance the umami flavor, add 1 tablespoon fish sauce

• Cilantro: Fresh cilantro, chopped for garnish

The Recipe How-To

After assembling all the ingredients, it’s time to put them together into a delectable Kumquat Curry with Shrimp!

Step 1: Preparing the Kumquats

First things first, we prep the kumquats. Cut off both ends of each fruit, then slice each kumquat in half and remove the seeds. Once seeded, mince the kumquats finely and set them aside.

Step 2: Cooking the Shrimp

In a large skillet over medium-high heat, heat two tablespoons of vegetable oil until shimmering. Add one pound of peeled and deveined large shrimp to the skillet, and sauté for approximately two minutes per side until cooked through. Remove from pan and set aside.

Step 3: Building Flavor with Onions, Bell Peppers, and Curry Powder

To the same skillet, turn the heat down to medium and add one tablespoon of butter. Once melted, add one small diced onion and one small diced red bell pepper to the pan. Cook for approximately three minutes or until softened.

Next, add three tablespoons of curry powder to the skillet along with one tablespoon of minced garlic. Cook for an additional minute or until fragrant.

Step 4: Making the Coconut Curry Sauce

Pour in one can of coconut milk and one cup of reduced-sodium chicken broth to the skillet with curry powder mixture over high heat. Stir together and allow it to come up to a boil.

Reduce heat to let it simmer for about five minutes or until it has thickened a bit. Then pour in 3 cups of heavy whipping cream while stirring continuously.

Add golden raisins, minced kumquats, a teaspoon of fresh ginger and roughly chopped cilantro into the skillet.

Once stirred together well, add cooked shrimp back to the turn up heat to medium-high heat for about 5 more minutes.

Step 5: Finishing Touches

Drizzle in a tablespoon of fish sauce into your Kumquat Curry with Shrimp mixture while mixing continually. Taste test it before turning off your stove if you need more spice or some saltiness.

Step 6: Final Touch

Plate it alongside some fresh basmati rice or couscous drizzled lightly with fresh lime juice for an extra zing! Your Kumquat Curry With Shrimp is ready to be served!

Substitutions and Variations

Let’s face it – sometimes we don’t have all the ingredients on hand. Fear not! This curry shrimp recipe has enough flexibility to allow for some ingredient substitutions or variations that still deliver a delicious outcome.

If kumquats aren’t your thing, you can substitute them with other citrus fruits like lemons or oranges. If fresh cilantro is unavailable, try using parsley or basil. Vegetarians can opt for vegetable broth instead of chicken broth for a hearty and comforting meal.

For those who prefer spicier food, increase the amount of curry powder or add some chopped chili peppers to the mix. You can also experiment with different flavors and spices by swapping out the curry powder for other spice blends like yellow curry or even garam masala.

If you aren’t a fan of shrimp, try substituting it with chicken, beef, tofu, or even grilled vegetables. This versatile curry sauce pairs well with a variety of proteins and plant-based options!

Finally, if you’re looking to switch things up in terms of serving options, try pairing the curry shrimp with couscous instead of rice. Or, make it a surf-and-turf meal by serving the curry alongside some grilled steak or chicken.

Overall, don’t be afraid to play around with this recipe and make it your own – cooking is all about experimenting and having fun in the kitchen!

Serving and Pairing

Ah, serving and pairing. The moment of truth. After all this effort, you want to enjoy the fruits of your labour, right? So how do you serve kumquat curry with shrimp like a boss?

First things first, accompany it with sides that complement the curry’s bold and spicy flavors. A fluffy basmati rice or quinoa will soak up the delicious sauce and work perfectly. Trust me on this one. Or, if you’re feeling adventurous, try serving the dish with couscous for a change in texture.

If you’re really ambitious, cook up some grilled shrimp on the side for an extra boost of flavor and protein. It’s always a hit at dinner parties!

And don’t forget, garnishing your kumquat curry is key. I recommend topping it off with freshly chopped cilantro for a burst of freshness and color.

When it comes to pairing drinks, a cold, crisp beer will contrast nicely with the heat of the curry. But if you prefer wine, go for something light and fruity like a Riesling or Pinot Grigio.

But hey, at the end of the day, it’s YOUR party. Serve what you love with confidence and enjoy sharing your passions with others.

Make-Ahead, Storing and Reheating

You can easily make this Kumquat Curry with Shrimp recipe ahead of time to save you the trouble of cooking on the day of a party. This dish stores and reheats well, so it’s perfect for those who want to prepare beforehand.

To make-ahead, cook the dish as normal and then let it cool down to room temperature before storing it. Place the curry in an airtight container and store it in the refrigerator for up to three days.

When you’re ready to serve, reheat the curry gently over medium-low heat while stirring occasionally to prevent sticking. If you find that the curry has become too thick, you can add a splash of chicken broth or water to thin it out.

If you have leftovers, simply store them in an airtight container in the refrigerator for up to three days. You can reheat the leftovers in the same way as above or enjoy them cold as a salad topping.

Pro-tip: If you plan on freezing this dish, be aware that the cream might separate once frozen. To avoid this, separate any leftover cream from your curry and add it back in when reheating.

In summary, this Kumquat Curry with Shrimp recipe is an excellent option for make-ahead meals, as it stores and reheats conveniently. Planning ahead ensures that you’re able to focus on entertaining instead of cooking or cleaning up after guests.

Tips for Perfect Results

Now that we’ve covered the recipe how-to and some possible substitutions and variations, it’s time to focus on getting the best possible results with our kumquat curry with shrimp recipe. Here are some expert tips to help you achieve perfection:

1. Don’t overcook the shrimp: Shrimp cook very quickly, so be careful not to leave them on the heat for too long. Cook them until they turn pink and start to curl up, which should only take 2-3 minutes. Overcooking will make them tough and hard to chew.

2. Use fresh cilantro: Adding fresh cilantro at the end gives your dish a bright pop of flavor and color that really takes it up a level. It pairs well with the citrusy notes of the kumquats, so don’t skip it!

3. Adjust the spice level to your taste: If you’re not a fan of spicy food, reduce the amount of curry powder or curry paste you use. On the other hand, if you love heat, feel free to add more! Just keep in mind that different brands have different levels of spiciness, so start with less and add more gradually.

4. Prep all ingredients before cooking: This is especially important since this recipe comes together quickly once you start cooking. Make sure all your ingredients are chopped, minced, or measured out before turning on the stove.

5. Let it simmer: Once you’ve added all the liquids, bring everything to a boil then reduce heat and let it simmer for about 10 minutes. This will allow all the flavors to meld together and make for a more delicious dish overall.

By following these tips, you’ll be able to create a flavorful and perfectly cooked kumquat curry with shrimp every time. Happy cooking!

Bottom Line

This Kumquat Curry with Shrimp recipe is a must-try for all the curry lovers out there! With its unique blend of flavors and easy-to-follow instructions, it’s definitely a crowd pleaser. Not only is this dish delicious, but it’s also packed with healthy ingredients like fresh cilantro and reduced-sodium chicken broth.

Furthermore, this recipe allows for plenty of room for customization and experimentation. You can switch up the protein by substituting shrimp with grilled chicken or tofu, or even make it vegetarian by using vegetable broth instead.

Whether you serve it over couscous or alongside some grilled veggies, this Kumquat Curry with Shrimp recipe will impress your guests and keep them coming back for more. So fire up your stove and get cooking – trust me, your taste buds won’t be disappointed!

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