Easy Coconut Shrimp Curry with Maya Kaimal Simmer Sauce

Imagine walking down the refrigerated aisle at Costco and you just so happen to bump into your favorite simmer sauce brand, Maya Kaimal. Knowing that their simmer sauces pair amazingly with meat or vegetables and can be spread on pizza, spooned over noodles, or even be used to spice up tacos or quesadillas, what would you make with them? The options are nearly infinite! 

I knew right away when I first saw these sauces on the shelf that I wanted to make a super simple coconut shrimp curry to pair with leftover vegetables we had on hand: frozen peas, canned tomatoes, and quite obviously, some hot peppers that we grew in our garden. The results were nothing short of amazing! Adrian and I were sad we didn’t make more than four servings. We could have eaten this curry for days.

If you love Thai curries, you’ll also love Maya Kaimal’s refrigerated simmer sauces because they’re fresh, simple, and classic. Made with local ingredients like coconut milk, ginger, and curry leaves to capture the true taste of fresh Indian home cooking, the Coconut Curry simmer sauce makes for a dish that’s bursting with sweet, spicy, and exotic flavors. So much yum!

You can find Maya Kaimal’s simmer sauces at Costco on the West Coast and in some Midwest regions. Currently, Costco offers two-packs with 24 oz of Vindaloo Curry and Coconut Curry. They also offer individual 40 oz containers of Tikka Masala in the refrigerator case.

To find a store near you, email info@mayakaimal.com, or check in with your local Costco.

Easy Coconut Shrimp Curry with Maya Kaimal Simmer Sauce

Time: 30 Minutes
Serves: 4

Ingredients
1 lb extra-large shrimp, peeled and deveined
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
2 tbsp lemon juice
1 tbsp extra virgin olive oil
½ large red 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

To Finish
Steamed jasmine rice
Chopped cilantro
Lime wedges

Directions
In a medium mixing bowl, combine the shrimp with salt, pepper, cayenne, and lemon juice. Cover the bowl with plastic wrap and allow the shrimp to marinate for 10 minutes.

In a large skillet or Dutch oven, heat olive oil over medium high heat. Stir in the onions, garlic, and red jalapenos. Cook until the jalapenos are soft, about 5 minutes.

Add the simmer sauce to the skillet with the crushed tomatoes and dried birdseye chilies. Simmer for 10-15 minutes, or until the sauce has reduced slightly. Stir in the peas and the shrimp with its marinade, and lower heat to medium. Cook until 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. Enjoy!


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