I love making soups when the weather starts to cool off a little. I think it’s a creative’s dream food to create because you can throw whatever you want in, you can be a little off on the measurements, taste as you go, and adjust later. On the flip side, I’m not so much a lover of recipes where you have to be ever so precise. Unless I’m baking a sweet treat. That is my exception because anything in the name of chocolate is worth the extra effort, right?

I also have been on a major curry kick lately. So? I searched Pinterest for the easiest, tastiest curry soup recipes I could find. I meshed a few of my favorites together and created my own take. And spoiler alert—it’s incredible. The best part is it’s super easy to make as well.

I’m calling this a gumbo in the post title because I definitely made this a little thicker and it does scream “soup” to me, but I don’t think it technically can be called a gumbo unless it has sausage and all of those Louisiana fixins’ in it. But let’s just go with it! However, if you wanted to make this more soupy, just add more of the vegetable broth to it!

Keep reading because I’m sharing the recipe at the end!

By the way, this dutch oven is wonderful! I own one by another brand that is much more expensive than this one and this one performs just as well—and it’s beautiful. It comes in a few other colors, too! Mine was getting pretty discolored, so it’s nice to now have a fresh one to use and display on our range.

Shrimp Curry Gumbo

Here’s what you’ll need:

• 1 small onion
• 1 red bell pepper
• cilantro (2 tbsp, chopped finely)
• ginger (1 tbsp, minced)
• basmati rice (2 cups. I used two bags of “ready rice.)
• lime (juice of one)
• coconut milk (unsweeted, 12 ounce can)
• sweetened condensed coconut milk (optional! Just 2-3tbsp)
• vegetable broth (one 32 ounce “box”)
• red curry paste (3 tbsp)
• shrimp (tail off, I used 24 ounces but anywhere around 2 pounds is great)
• salt & pepper (to taste)

Directions

1. Melt butter in a large pot over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink. This should only take a few minutes! Remove shrimp and set aside. (I used frozen shrimp and when I removed the shrimp, there was a lot of water at the bottom of the pot from the ice around each one melting, which I poured out. If this is your situation also, add a little more butter back to the pot after your pour it out!)
2. Add onion and bell pepper to the stockpot.  Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger and garlic.
3. Add curry paste and stir until well combined. Add unsweetened coconut milk and vegetable stock and stir for about a minute to get everything well incorporated.
4. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
5. Taste. I added 2-3 tbsp of sweetened condensed coconut milk (purchased from Whole Foods) and loved the flavor it added.
6. Stir in rice, shrimp, lime juice and cilantro.
7. Serve immediately.

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similar to my sweater  & here & here  & here!    |     pendant necklace (under $50!)