Shrimp And Coconut Milk Curry And Basmati Rice Recipe - Cooking Index
Shrimp And Coconut Milk Curry And Basmati Rice Recipe - Cooking Index
| 1/2 cup | 31g / 1.1oz | Chopped onion - white or mild |
| 2 cups | 186g / 6.6oz | Garlic cloves - minced (medium) |
| 1 teaspoon | 5ml | Fresh ginger root - minced |
| 1/3 cup | 48g / 1.7oz | Diced red bell pepper |
| 1/8 teaspoon | 0.6ml | Sesame oil - or less, optional |
| 2 tablespoons | 30ml | Curry powder - west Indian mild |
| 1/2 teaspoon | 2.5ml | Ground cumin |
| 1 teaspoon | 5ml | Ground coriander |
| 2 tablespoons | 30ml | Chopped jalapeno pepper - roasted |
| 2 tablespoons | 30ml | Salsa verde |
| 6 oz | 170g | Evaporated skimmed milk - canned |
| 1/4 cup | 59ml | Thai light coconut milk - unsweetened |
| 3/4 lb | 340g / 11oz | Large shrimp - peeled and deveined |
| 1 cup | 237ml | Frozen green peas - with |
| Water chestnuts - diced, optional | ||
| 1/4 teaspoon | 1.3ml | Low-sodium soy sauce |
| 3 tablespoons | 45ml | Chopped fresh cilantro |
| 1 1/2 teaspoons | 7.5ml | Cornstarch - mixed with |
| 1 tablespoon | 15ml | Fresh lime juice |
| For Serving | ||
| Lime wedges - optional garnish | ||
| 2 cups | 320g / 11oz | Cooked basmati rice - white |
| Fresh cilantro leaves - optional garnish |
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.
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).
Source:
Eating Well, Mar98 / Hanneman modified
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