Turmeric is the rhizome, or root stem, of a tropical blade-leafed plant. The rhizome has an abstract finger-like shape with a rough skin marked with knobs and rings. Its skin's color is a combination of pale earth and orange. The flesh is a vibrant carrot orange color and its flavor is warm and peppery with very distinct bitter undertones. It is most often boiled and then dried for powdered form, in which it turns its trademark color.
Fresh Turmeric's gentle carrot/ginger-like flavor lends itself well to both sweet and savory applications. It adds freshness to curries and soups and can be pickled or fried. Its vibrant color is a wonderful addition to any dish, but can also stain clothing and porous surfaces.
Wrap in a paper towel and store in the fridge inside a Tupperware or airtight bag where it will keep for a couple of weeks.
Coconut Shrimp Curry
Ingredients:
For Shrimp Marinade
450g extra-large shrimp peeled and deveined
1/4 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
For the sauce
1 tablespoon coconut oil
1 onion (medium, chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
411g diced tomatoes
85g coconut milk
fresh cilantro (or parsley for garnish, optional)
cooked rice (for serving)
Instructions: