Friday, March 2, 2012

shrimp curry in coconut milk

Tonight's Menu
Shrimp Curry
Steamed rice
Salad greens
Wine Pairing: Pinot Gris (Medium bodied fruity white)

Shrimp in coconut milk

If you have never cooked with coconut milk then this will be an experience for you. The creamy smooth texture and flavour of coconut milk makes this dish oh so yum. I have tried to marry the Indian curry flavours with sour and spicy Thai flavours. Use shrimp or fish such as tilapia in this curry and serve alongside plain steamed rice. This is what you will need.
Ingredients: (serves 4)
1 tsp oil
1/2 chopped onion
2 cloves garlic grated
2 inch ginger grated
2 tomatoes crushed
1-2 green chilli (optional)
1 1/2 tbsp lime juice
1 can light coconut milk
Salt to taste
1/3 tsp turmeric powder
2 tsp coriander powder
1/2 tsp red chilli powder (optional)
1 lb raw jumbo shrimp
fresh chopped coriander

Shrimp in coconut milk
  • Peel and de-vein the shrimp and keep aside.
  • In a pan heat 1 tsp oil and add chopped onion and garlic. Cook stirring occasionally till they turn dark brown.
  • Add tomato and ginger, green chillies and lime juice.  Cook till you see oil in the sides of the pan. Make sure you stir often to avoid burning.
  • Add coconut milk and seasoning. Bring to a rolling boil.
  • Add shrimp and simmer for 5-6 minutes till shrimp are done (turn pink). Garnish with fresh coriander and serve hot.

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