Wednesday, July 6, 2011

Coconut Curry Shrimp


1/4 C olive oil
1 onion
1 red bell pepper
5 cloves of garlic
2 tsp grated ginger
2 TBLS curry powder
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1 can (13.5 oz) coconut milk
1 TBLS cornstarch
1 lb shrimp
5 TBLS green onions


In a blender mix the oil, onion, red bell pepper, and 5 cloves of garlic to create a chuncky paste.  Saute paste for about 4 minutes.  Lower heat to a simmer and add the grated ginger, curry powder, cumin, and red pepper flakes.  Mix well, then gradually add in the coconut milk and cornstarch.  Cook until slightly thickened.  Add the shrimp and stir until cooked.  Add chopped green onions.  Stir one last time and serve over brown rice.  Pretty spicy.  May try this again with chicken and peanuts.  Versatile sauce.  Very yummy!

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