Curry Coconut Shrimp

Monday, November 5, 2012

1 tsp oil
1/2 cut shallots
1/2 cut diced red pepper
1 clove minced garlic
1 tsp cumin
1/4 tsp ground coriander
1 tsp curry powder
1 can light coconut milk
2 tsp sugar
1 pound shrimp, peeled and deveined
2 tbsp cilantro fresh is best, dry is ok

Heat oil in large saucepan over medium heat. Saute shallot, red pepper and garlic until begin to soften, about 3 minutes.

Season with cumin coriander and curry. Cook for 1 more minute. Stir in coconut milk and sugar. Bring to boil. Reduce heat and simmer uncovered for 2 minutes.

Stir in shrimp and increase hit to medium high. Cook and stir until shrimp is cooked through, about 5 minutes.

Stir in cilantro and cook another minute.

If the sauce is too thin, you can thicken in up by mixing a tablespoon of cornstarch with a tablespoon of water and adding it to the sauce. I did not do that.

Serve with rice (we prefer brown).


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