Recipe for Shrimp and Coconut Milk Curry and Basmati 
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Yield:
3
Ingredients:
Amount Ingredient
non-stick cooking spray
1/2 cup chopped onion white or mild
2 med garlic cloves minced
1 tsp fresh ginger root minced
1/3 cup diced red bell pepper
1/8 tsp sesame oil or less, optional
2 tbl curry powder West Indian mild
1/2 tsp ground cumin
1 tsp ground coriander
2 tbl chopped jalapeno pepper roasted
2 tbl salsa verde
6 oz evaporated skimmed milk canned
1/4 cup Thai light coconut milk unsweetened
3/4 lb large shrimp peeled and deveined
1 cup frozen green peas with
waterchestnuts diced, optional
1/4 tsp low-sodium soy sauce
3 tbl chopped fresh cilantro
1/2 tsp cornstarch mixed with
1 tbl fresh lime juice
----------------- FOR SERVING ----------------
lime wedges optional garnish
2 cup cooked basmati rice white
Instructions:
Instructions: ADVANCE PREP: Have all chopped and measured. Mix the diced roasted green chile peppers with the salsa verde (containing tomatillos). Blend the curry, cumin and coriander in a small bowl. Thaw, remove the tail, drain and dry the shrimp. The peas do not need to be thawed. Combine the evaporated and coconut milk.

1. Coat a large deep skillet or wok with non-stick spray. Add the onion.

Heat pan over medium-high heat. Cook, stirring, about 3 minutes.

2. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring about 3 minutes or until onions are soft.

3. Working quickly and stirring frequently to blend and prevent burning: add the sesame oil; jalapeno and salsa; curry powder blend. Cook, stirring, until fragrant, 1 to 2 minutes.

4. Reduce heat to medium-low; add the milks. Bring to a simmer, stirring constantly. Simmer (uncovered) for 5 minutes. Add peas and water chestnuts and return to a simmer. Add the shrimp and cook, uncovered, stirring often, until shrimp are pink and peas are warmed through, about 5 minutes.

Season with soy and cilantro and blend well. If necessary, reduce heat to a low setting to keep the dish warm.

NOTE: The shrimp will continue to
cook and may and toughen.

5. Re-dissolve the cornstarch and lime juice solution. Increase heat under the wok to medium-high; when just starting to bubble (simmer) add the cornstarch and thicken the sauce. Remove from heat as soon as the sauce is ready.

Serve in a large shallow bowl, side by side, with hot steamed basmati, lime wedges and fresh cilantro leaves, if desired.

NOTES : REVIEW: Memorial one bowl meal that was both colorful and aromatic; not too hot; creamy yet light. Intriguing: flavors changed slightly as we ate more. Warming dish that would please dinner guests. Could keep it warm in a crockpot and serve on buffet. Likely good with crab or lobster meat. HOT VARIATION: substitute the hot curry (Madras), but start with half the measure and add more to taste. VEGETARIAN: Try cauliflower; or a medley of potatoes (sweet, gold, and new) especially if they were crisped

(sauteed or roasted).

The mango chutney on the table was not touched. This was good as is.

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