This flavourful curry is packed with in-season vegetables. You can adjust the the heat factor to suit your personal taste.
1 tbsp coconut or olive oil
1 large sweet onion, chopped
1 1/2 tsp curry power
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp sweet paprika
cayenne pepper, to taste
13.5oz can coconut milk
1 tbsp minced fresh ginger
1 tbsp minced garlic
2 tsp concentrated tomato paste
1 sweet potato, cut into 3/4 inch cubes
1 red bell pepper, diced
1 jalapeno pepper, sliced
1 Italian plum tomato, diced
finely grated zest from 1 small lime
1-3 tbsp fresh lime juice
1-3 tbsp fish sauce
1-2 tsp sucanat, honey or brown sugar
1 zucchini, diced
1 ear of corn, shucked
1/2 lb cleaned and deveined small raw shrimp
1-2 tbsp chopped cilantro as garnish
Heat the oil in a heavy pot with a tight fitting lid. Add the onions and over medium to low heat saute them until they are golden brown; about 20 minutes.
Stir in the curry powder, cumin, coriander, paprika and cayenne pepper. Pour in the coconut milk and give everything a good stir. Add the ginger, garlic and tomato paste and stir again. Add the sweet potatoes, cover the pot and simmer over low heat for about 10 minutes.
Remove the lid and add the bell pepper, jalapeno, tomato, lime zest, 1 tablespoon each of lime juice and fish sauce and 1 teaspoon of the sweetener of your choice. Taste and make adjustments to the seasoning by adding more lime juice, fish sauce or sweetener as needed. Cover the pot and continue to gently simmer over low heat for another 10 minutes.
Remove the lid and stir in the zucchini and corn. Taste and adjust the seasoning, if needed. Cover the pot and cook for 5-8 minutes or until the zucchini is done to your liking.
Remove the lid and increase the heat slightly. Stir in the shrimp and cook for about 3-5 minutes or until they are cooked through.
Serve with rice. Garnish with chopped cilantro.