Fridge Clean-Out! Tomato Shrimp Curry
Fridge Clean-Out! Tomato Shrimp Curry
Easy Tomato Shrimp Curry Recipe Using Fridge Veggies & Shrimp, Healthy & Delicious Breakfast Option
Create a wonderful meal using leftover vegetables from your fridge and frozen shrimp. This flavorful curry, with its balance of tangy tomatoes, plump shrimp, and crisp vegetables, has a magical taste that will revive even the most lackluster appetite. It’s perfect for a delightful brunch or a hearty dinner!
Main Ingredients- Prepared Shrimp (fresh or frozen)
- 1/2 stalk Green Onion
- 1/4 Carrot
- 1 Potato
- About 10 Cherry Tomatoes
- Curry Roux (adjust to taste)
- 500-600ml Water
Cooking Instructions
Step 1
This recipe is the epitome of a ‘fridge clean-out’ using up those odds and ends from your refrigerator! Make the most of your leftover vegetables to create a delicious dish with nothing going to waste. Feel free to use any vegetables you have on hand, like leftover pieces of carrot sliced with a mandoline.
Step 2
Label leftover curry roux blocks with their names and store them in the freezer. It’s convenient to take them out with vegetables when you cook next time, reducing thawing time and keeping them fresh.
Step 3
Frozen cherry tomatoes become soft when left at room temperature for a while, making them easy to cut with scissors. Simply trimming off the stem allows the skin to peel off effortlessly. It’s convenient as no blanching is required.
Step 4
After removing the skins, take out the seeds from the cherry tomatoes and cut them into bite-sized pieces with scissors. This completes the tomato preparation! Removing the seeds is recommended for a smoother texture.
Step 5
Rinse frozen shrimp under cold water and thaw naturally at room temperature. Once thawed, add 1 tablespoon each of mirin and sake (or cooking wine) to the shrimp and gently mix. Let it marinate for about 10 minutes to remove any fishy odor and enhance the flavor.
Step 6
Wash and peel the carrot and potato, then dice them into bite-sized cubes. Cutting the vegetables into uniform sizes ensures they cook evenly and maintain a pleasant texture.
Step 7
Use a peeler to thinly shave off the rough outer skin from the bottom of the asparagus spears, keeping the tender tip as is. Cut off the tough bottom 3cm portion for a better texture, and then slice them to a length similar to the potatoes and carrots.
Step 8
Heat a generous amount of oil in a pan over medium-low heat. Sauté the chopped green onions until fragrant. Then, add the diced potato and carrot and stir-fry briefly. Pour in 500ml of water, cover with a lid, and bring to a boil over high heat for about 5 minutes, or until the vegetables are tender.
Step 9
Once the vegetables are almost cooked, reduce the heat to medium-low. Add the curry roux blocks and stir until they are fully dissolved and no lumps remain. If the curry becomes too thick, gradually add more water to reach your desired consistency. (Adjust water amount based on the amount of curry roux used.)
Step 10
When the curry is nearly done, add the prepared cherry tomatoes, shrimp, and asparagus. Cook for another 5 minutes, or just until the shrimp are fully cooked and turn pink and opaque. Be careful not to overcook, as the shrimp can become tough.
Step 11
Serve the finished curry generously over warm rice. Add a fried egg on top, if desired, for a restaurant-quality curry rice! Sprinkle with parsley flakes for an extra touch of visual appeal. This hearty and delicious curry is guaranteed to awaken your appetite and make you finish your rice in no time!
