Curried Shrimp in Coconut Milk
Quick and easy to prepare!
"Coconut, curry, and shrimp has to be one of my all time favorite combinations. This recipe was pretty good, I threw in some snow peas and added the red chili powder last as a garnish so I could control the heat for those who dislike (or have not yet been introduced) to spicy foods."- vodka0825
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Curried Shrimp in Coconut Milk Preparation
Stir the onion into the garlic/ginger paste. Mix the spices in a bowl. Heat the canola oil in a large pan and add the onion paste and spice mixture and saute for about two minutes on medium heat. Add the shrimp, stir, and cook until they are just done. Add the coconut milk, turn down the heat a bit, and wait for the coconut milk to boil. Stir the mixture, wait for it to boil again and then turn off the heat. Serve over basmati rice and garnish with cilantro.
You can use one tsp of minced fresh garlic and ginger instead of the paste. I used canola oil to keep the calories down, but you can use ghee. You can also add cloves and any other spices that you have laying around.
This dish had a lot of heat! Not as much as vindaloo, not enough for me to really notice, but my dinner guest who doesn't each much spicy food had to grab a tissue. No matter, she went back for seconds. This only took about 20 minutes to cook from start to finish, and will become part of my regular rotation.
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