Spicy Shrimp and Potato Curry (From-Scratch Puree)

Ingredients

• tomatoes (for the spicy puree)
• coriander seasoning, to taste
• oyster sauce, to taste
• black pepper, to taste
• garlic (a little, for a kick)
• olive oil, to taste (to loosen the puree)
• lemon zest (or lemongrass)
• chipotle peppers (soaked and boiled first)
• coconut milk (for the puree)
• butter (for the curry)
• onions, cut
• bell peppers
• broccoli, cut and rinsed
• about 1 tablespoon minced garlic
• all-purpose flour (to thicken the sauce)
• potatoes, pre-cooked
• coconut milk (for the curry)
• salt, to taste
• shrimp, seared separately
• white rice (served alongside)
• butter (for the rice)
• cilantro (for the rice)
• salt, to taste (for the rice)

How to Make It

1. Soak and boil the chipotle peppers in water for about 10 minutes, then drain.
2. Add the tomatoes to a food processor.
3. Add the coriander seasoning, oyster sauce, black pepper, and garlic to the food processor.
4. Add olive oil to loosen the mixture.
5. Add the lemon zest.
6. Add the boiled chipotle peppers.
7. Add the coconut milk.
8. Blend until it forms a thick puree, then set aside.
9. Pre-cook the potatoes (microwave them for about 5 to 6 minutes to speed things up), then set aside.
10. Cut the onions, bell peppers, and broccoli, rinsing the broccoli, and set aside.
11. Melt some butter in a wok or skillet.
12. Add the onions and cook.
13. Add the bell peppers.
14. Add the broccoli.
15. Add about 1 tablespoon of minced garlic and stir well.
16. Stir in the all-purpose flour to thicken the sauce.
17. Stir in some of the spicy puree, as much as you like.
18. Add the pre-cooked potatoes.
19. Pour in the coconut milk and stir.
20. Add more spicy puree and more salt to taste, and stir.
21. Cook until the sauce starts to thicken.
22. Separately, sear the shrimp on a flat griddle or skillet: lay them out in a single layer and cook for about 2 to 3 minutes per side, flipping once, until seared.
23. Make the rice separately by mixing white rice with butter, cilantro, and salt to taste (or use plain rice).
24. Serve the curry over or alongside the rice, then arrange the seared shrimp on top.

Curtis's Tips

• This is all about making the sauce from scratch — the spicy puree gets blended fresh in a food processor instead of coming from a jar.
• For that "doubly sauce or oyster sauce" — yeah, I know the comments will go wild over the name — just grab oyster sauce.
• Blend the base until it comes out as a nice thick puree.
• If you can't find lemon zest, you can swap in lemongrass, but the herb is harder to track down, so I'd go with lemon zest.
• I like a lot of spice, so I add plenty of puree — use as much as you would like.
• The all-purpose flour is there to thicken up the sauce. I know that sounds crazy, but trust me on it.
• Pre-cook the potatoes by microwaving them for about 5 to 6 minutes — it speeds things up and the texture comes out really great.
• Taste and adjust the salt. I found it a little bland at first and added more to taste.
• Any protein works in place of the shrimp — I just went with shrimp because it's one of my favorites, so save the shrimp slander for later.
• I use a wok because it's easier for flipping everything around.
• For the rice, mix white rice with butter, cilantro, and a little salt, or plain rice works just as well.