You can uncover Maya Kaimal’s simmer sauces at Costco on the West Coast and in some Midwest locations. At present, Costco gives two-packs with 24 oz of Vindaloo Curry and Coconut Curry. They also give individual 40 oz containers of Tikka Masala in the refrigerator case.
Time: 30 Minutes
1 lb additional-substantial shrimp, peeled and deveined
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
2 tbsp lemon juice
1 tbsp additional virgin olive oil
½ large pink onion, sliced
4 cloves garlic, chopped
4 red jalapenos, seeded, sliced into thin rounds
24 oz Maya Kaimal Coconut Curry Simmer Sauce
1 14.5 oz can crushed tomatoes
6 dried birdseye chilies (optional)
1 cup frozen peas
Steamed jasmine rice
In a medium mixing bowl, mix the shrimp with salt, pepper, cayenne, and lemon juice. Address the bowl with plastic wrap and enable the shrimp to marinate for 10 minutes.
In a large skillet or Dutch oven, warmth olive oil above medium higher warmth. Stir in the onions, garlic, and red jalapenos. Prepare dinner until eventually the jalapenos are smooth, about 5 minutes.
Include the simmer sauce to the skillet with the crushed tomatoes and dried birdseye chilies. Simmer for 10-15 minutes, or until eventually the sauce has minimized a little bit. Stir in the peas and the shrimp with its marinade, and reduce heat to medium. Cook till the shrimp is pink and cooked through, about 5 minutes.
Serve the curry over steamed jasmine rice and garnish with cilantro and a few lime wedges. Delight in!