Wednesday, June 25, 2014

Coconut Shrimp Curry with Coconut Rice



I haven't been able to post recently because I have been in Tuscany with my entire family for the past week (my dad and stepmom version of my entire family that is). The food has been incredible and I can't wait to try making things like biscotti when I get home. There is no way I will make it immediately when I get back though. Like I might have to wait a month before I actually crave the stuff. Or italian food in general. I've got five more days to go and I'm about pooped when it comes to carbs. Hence why writing this post is actually torture.

This curry is AMAAAAZINGGGG. I have been dreaming about it ever since I made it. To put it in perspective, I have been in Tuscany eating the finest foods for the past week and nothing i've eaten makes my mouth water like this curry does.I've always liked curry too - like really liked it, but this dish turned like into LOVE. I also never thought I'd ever get sick of Italian food but MAN could I go for some curry or sushi or thai food right now.

...I also just told my dad how much I love this stuff and he scoffed at me. He can't wrap his head around the idea of curry possibly being better than pasta with red sauce - and don't get me wrong, that's the jam too! I've definitely craved a good meatball many-a-time, but after days and days of JUST i-talian fair, nothing sounds less appetizing to me. He said I need to convince him about this curry stuff, and I think this recipe might do the trick...but he also doesn't have the same palette as I do, so that might be kinda tricky. Like going a week without sushi is a sin for me, but he doesn't feel that way at all! Ma momma definitely was the one to get me to try more worldly foods. She eats sushi, Thai, Mediterranean, and Vietnamese on a weekly basis. My dad did get me to eat cow tongue, octopus shaped into salami, and pigeon on this trip though...



Coconut Rice

Ingredients
½ cup coconut milk
1 2/3 cup water
Tablespoon butter
1/2 teaspoon of salt

Cover and simmer for 15 minutes 


Coconut Shrimp Curry 

Ingredients
2 pounds of shrimp
1 garlic clove, minced
4 tablespoons unsalted butter
2 cups chopped onion (one whole onion)
2 teaspoons curry powder
1/3 cup all purpose flour
1 2/3 cup chicken broth

Can of coconut milk, separated (1/2 cup for rice, about 1 1/3 cup for curry)
2 ½ - 3 teaspoons sugar
1 teaspoon salt
¼ teaspoon ground ginger
Several dashed of ground black pepper
1 teaspoon lemon juice
roughly chopped cilantro for garnish
Green onion for garnish

Sauté the onions with 4 tablespoons of butter until tender (about 5 minutes) (If you have one, preferably use a wok for this. If not use a large pot)

In a separate skillet, lightly sauté the minced garlic in a tablespoon of butter and then add the shrimp. Cook about 2 minutes on each side. It’s important to not overcook the shrimp because they will cook a little more in the curry.

Add the flour and curry and stir until smooth.

Mix the coconut milk and chicken broth in a separate bowl or large measuring cup and add to the onion mixture in increments until absorbed and thickened - about 4 increments for about 20 minutes

Stir in the lemon juice, sugar, salt and ginger and stir and let simmer for a minute or two. Then add the cooked shrimp and let simmer for several minutes more so the shrimp warm up in the curry. 

Serve over rice with chopped cilantro and green onions as garnish. These garnishes are optional, but I recommend them. Chopped peanuts are also recommended but we didn’t have any – could add a nice crunchy texture so I’m gonna try and remember to buy some next time.

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