Tuesday, July 5, 2011

Coconut Shrimp Curry (The Open Pantry)


1 1/2 lbs Shrimp, shelled, cleaned and tails removed
1/2 cup Red or Green Belle pepper, diced
1 cup Red Onion, diced
3 cloves of Garlic, minced
2 Tbsp Oil
1 can Coconut milk
1-2 tsp Curry Powder
1/4 cup Fischer Wieser-Mango Ginger Habanero Sauce
Garlic Chili Paste, optional- (add if you want more heat!!!)
1/2 tsp dried Basil or 1 Tbsp fresh basil, minced
1-2 Tbsp Soy Sauce, or Wasabi Soy Dipping Sauce, to taste
1/2 Tbsp Cornstarch, optional . . . add if you want a thicker sauce

1. Heat two tablespoons of oil in a large skillet over medium heat, add the diced onion and cook for 5 minutes, then add the green pepper to the onions and cook for an additional 5 minutes. Add the garlic, curry powder and basil to the onion and peppers and cook for one minute.
2. Slowly stir in the coconut milk, mango habanero sauce or hot sauce, and soy sauce. Bring coconut milk to a simmer and add the shrimp. Cook until shrimp begin to turn pink. Whisk in the cornstarch and allow to thicken for another minute or two, taste and season if needed. Remove from heat and serve over rice. Enjoy!

1 comment:

Jenn Mair said...

We had this last night and it was good. It did't "look" good but everyone loved it, even the kids.
I didn't had the hot peppers. I just added a dash of hot sauce.