When it comes to food, we always ensure that certain senses are on
board, Sight? Check, Smell? Check. What about Sound? Pairing
sound and food has always been overlooked but thanks to some of
our researchers at the University of Oxford, it is safe to say that music
plays a big part in enhancing our taste experience. It was found that
high pitched sounds go great with unlocking sweet or sour delicacies,
low pitched sounds unlock bitter and savoury dishes and for the
spicy, fast beats are best. So for this segment we are pairing our Recipes
with Records.
Ingredients:
2 tbsp. coconut oil
1 lb. raw shrimp, peeled and deveined
1/2 onion, chopped
4 cloves garlic, minced
2 tsp. garam masala
1 tsp. salt
1 1/4 tsp. curry powder
1 tsp. chili powder
1 14-oz. coconut milk
1 6-oz. can tomato paste
1 15-oz. can chickpeas
1 tbsp. cornstarch
Directions:
In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add
shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from
pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic.
Cook until onions are soft, 4 minutes.
Stir in garam masala, salt, curry powder, and chili powder, then add coconut
milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer.
Mix cornstarch and water together, then stir into a skillet. Simmer until thickened,
5 to 6 minutes.
Stir in cooked shrimp and simmer, 2 minutes.
Play List—Fast Beats:
On the floor by Jennifer Lopez ft Pitbull
Boom Boom Pow by Black Eyed Peas
I Can’t Remember To Forget You by Shakira ft Rihanna
Level Up by Ciara
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