CURRIED CHILI SHRIMP
Categories Blender Food Processor Ginger Sauté Quick & Easy Coconut Shrimp Jalapeño Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- On a work surface with the flat side of a knife mash together the shallots, the gingerroot, the garlic, and the jalapeño chili with the salt until mixture forms a coarse paste. In a heavy skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the paste, stirring, for 1 minute. Add the turmeric, the curry powder, and the onion and cook the mixture over moderately low heat, stirring, for 2 minutes. Stir in the coconut milk and 1/2 cup water and simmer the mixture for 4 to 6 minutes, or until the liquid is reduced to about 1/2 cup. Add the shrimp in one layer and cook them, turning them once, for 3 to 4 minutes, or until they are just firm. Serve the shrimp mixture over the rice, tossing the rice with the sauce.
- To make thick coconut milk:
- With an ice pick or a skewer test the 3 eyes of the coconut to find the weakest one and pierce it to make a hole. Drain the liquid and reserve it for another use. Bake the coconut in a preheated 400°F. oven for 15 minutes, breaking it with a hammer, and with the point of a strong knife lever the flesh carefully out of the shell.
- Chop into small pieces enough of the coconut meat to measure 1 cup, reserving the remainder for another use, and in a blender or food processor blend it with 1/2 cup boiling water for 30 seconds. In a cheesecloth-lined sieve set over a bowl let the mixture drain in 5 minutes and squeeze it in the cheesecloth to extract more coconut milk. Makes about 1/2 cup.
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Shah Mei
[email protected]This recipe was a great way to use up some leftover shrimp. It was easy to make and the dish turned out great!
Muhammad Sani muazu
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt.
Alana Ludy
[email protected]The shrimp were a bit overcooked, but the sauce was delicious. I would recommend cooking the shrimp for a shorter amount of time.
Azriel Manasye
[email protected]This recipe was easy to follow and the dish turned out great. I'll definitely be making it again.
Ikechukwu Ojus
[email protected]I made this dish exactly as the recipe said and it turned out perfectly. I highly recommend it!
Vitan Chaudaro
[email protected]This dish was a bit too bland for my taste. I would recommend adding more spices.
michael coppola
[email protected]I've never had curried shrimp before, but this recipe was a great introduction. I'll definitely be making it again.
Melese Tigneh
[email protected]This recipe is a keeper! I'll definitely be making it again.
Mithun Halder
[email protected]I made this for a party and it was a huge hit. Everyone loved it!
NANNA JOSEPH
[email protected]The instructions were a bit confusing, but I figured it out eventually. The dish turned out great!
Mumtaz Baloch
[email protected]This recipe was too spicy for my taste. I would recommend using less curry powder.
Shawez Rajper
[email protected]The shrimp were a bit overcooked, but the sauce was great.
Hossain Miah
[email protected]I wasn't sure about the combination of shrimp and curry, but I was pleasantly surprised. This dish was delicious!
Roxanne Navarro
[email protected]This dish was easy to make and packed with flavor. I loved the addition of the coconut milk.
Alex Goga
[email protected]I've made this recipe several times and it never disappoints. The combination of shrimp and curry is always a winner.
Nabeelah Pietersen
[email protected]This recipe was an absolute delight! The shrimp were cooked perfectly and the curry sauce was rich and flavorful. I served it over rice and it was a hit with my family.