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Shrimp & Coconut Curry

This Shrimp Curry with Coconut is sweet and tangy for those who love sweet with meat. The sweetness is balanced by the addition of a savory Worchestershire Sauce.

1 can coconut milk

1 tbls cornstarch or arrowroot powder to thicken OR use tomato paste

1/8 cup ginger beer to mix starch

1 tsp salt

1 tbls apricot-ginger chutney; mango chutney optional

1/4 lime for juice, or lemon

dash Lea & Perrins sauce

1 small cinnamon stick, crumbled

1 large garlic clove, minced

1 large shallot, minced

1 slice candied ginger, finely minced

2 dried apricots, sliced

1/4 sweet red bell pepper, chopped in large chunks, or green pepper

2 shitake mushrooms, sliced (or white mushrooms)

1/2 lb (300 grams) shrimp, defrosted and drained

1-2 tbls butter

1 tsp Sharwood’s mild or medium curry powder

1/4 tsp cinnamon powder

broad egg noodles, rotini, or brown basmati rice

Melt butter in large shallow pan; add olive oil as needed.  Sauté shallots, garlic, mushrooms, pepper, and shrimp.  Add curry and cinnamon after garlic.  When shallots are transparent, add coconut milk and stir well.  Add starch to ginger beer and blend well; stir into sauce.  Add other liquid ingredients.  Simmer sauce, stirring, until thickened & shrimp is safe to eat, about half an hour.

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