Friday, 8 March 2013

Coconut curry shrimp with coconut rice.


For the Coconut Curry Shrimp1 pound shrimp, peeled and deveined2 tablespoons coconut oil2 cloves garlic, minced1 teaspoon grated fresh ginger1 onion, diced1 cup green bell pepper, deseeded, diced2 tomatoes, deseeded, diced2 cardamom pods, crushed1 tablespoon curry powder1 teaspoon freshly ground black pepper2 teaspoons hot sauce, to taste2 cups seafood or chicken stock2 cups coconut milk2 tablespoons fresh cilantro, choppedFor the Coconut Rice2 cups white rice2 cups coconut milk1 cup water1 teaspoon salt


To make the Coconut Curry Shrimp:
In a large cast-iron pan or frying pan over medium-high heat, heat the coconut oil. Add the garlic, ginger, onion, bell peppers and tomato. Cook until tender, about 5 minutes. Add cardamom pods, curry powder, black pepper and creole pepper sauce and stir well. Add shrimp and saute for 5 minutes. Remove shrimp and set aside. Add stock and coconut milk to sautéed vegetables and reduce over medium heat for approximately 10 to 15 minutes. Return shrimp to stock, add fresh cilantro and simmer for an additional 5 minutes. Serve on a bed of freshly cooked coconut rice.
To make the Coconut Rice:
In a large saucepan over high heat, bring rice, coconut milk, water and salt to a boil, cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.

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