Coconut Curry Shrimp

EASIER

GLUTEN-FREE

Makes 4 to 6 servings

This curry will mellow quite a bit after freezing. For a brighter flavor, squeeze lemon juice over each bowl before serving. You can substitute 2 pounds boneless white-fleshed fish fillets, cut into 2-inch pieces, for the shrimp. And feel free to substitute 2 cups frozen bell pepper strips (do not thaw) for the fresh bell pepper. Try the braise over cooked and drained rice noodles.

One 13½-ounce can regular coconut milk

2 medium red bell peppers, cored, seeded, and cut into thin strips

¼ cup unsalted roasted peanuts

¼ cup chopped fresh cilantro leaves

3 tablespoons fish sauce

2 tablespoons light brown sugar

2 tablespoons minced peeled fresh ginger

Up to 2 tablespoons store-bought yellow curry paste

2 teaspoons minced garlic

2 pounds peeled and deveined medium shrimp (about 30 per pound)

1. Mix the coconut milk, bell pepper strips, peanuts, cilantro, fish sauce, brown sugar, ginger, curry paste, and garlic in a large bowl until the curry paste evenly coats everything.

2. Pour and scrape the mixture into a 1-gallon plastic freezer bag. Squeeze out excess air, seal, and freeze flat for up to 4 months.

3. To cook, remove the frozen braise base from the bag, then set in a 5- to 6-quart slow cooker. Cover and cook on low for 6 hours. The sauce at this point can be kept on the keep-warm setting for up to 1 hour.

4. Stir in the shrimp, cover, and cook on low for 10 minutes or until the shrimp are pink and firm. (Do not let the sauce and shrimp sit on the keep-warm setting because the shrimp will become overcooked and tough.)

To make this braise on the stovetop, remove the frozen base from its bag and set in a Dutch oven, chipping the corners to fit. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer slowly, covered but stirring occasionally, for 20 minutes. Stir in the shrimp and continue cooking until the shrimp are pink and firm, about 10 minutes.