Sautéed peppers and onions add a nice sweet note to this flavorful shrimp curry. For a more colorful Vindaloo is known for being hot and sour, with undertones of coconut. It originated in Goa, a coastal state with lots of great seafood curries, so it seems only fitting to pair our Spicy Vindaloo with shrimp. We like to enrich this dish with additional coconut milk to make it extra saucy. Serve this over a bowl of steaming hot rice.
1 jar Maya Kaimal Spicy Vindaloo
3 tablespoons vegetable oil
1/2 red bell pepper, diced medium
4 diagonally sliced fresh scallions (about 1/2 cup), reserving some for garnish
1 1/2 lb large wild shrimp, peeled and deveined
1/2 cup canned coconut milk
In a medium-sized covered skillet, heat oil over medium heat. Add the red bell pepper and the scallions and sauté for 3 minutes. Then add shrimp and chili (if using) and sauté until shrimp just start to turn pink.
Add Spicy Vindaloo sauce and 1/2 cup coconut milk and stir well. Partially cover and simmer over low heat until the shrimp is cooked through, about 5 to 8 minutes.
Serve with basmati rice or a sturdy pasta, like linguini.