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Shrimp in a Fiery Coconut Sauce

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    Source: www.ecurry.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B3, C
    MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 30 large shrimp, deveined & peeled but with tail on (you can peel it completely if you prefer it)

    2. 2 tablespoons oil

    3. 1 teaspoon oil

    4. 1 tablespoon lime juice

    5. salt

    6. 1 teaspoon red chili powder or cayenne, (or as per taste)

    7. 1/4 cup fresh cilantro, chopped

    8. 5 tablespoons fresh/frozen shredded coconut

    9. 1/2 cup coconut milk

    10. 1 tomato

    11. 6 hot chili peppers or as per your taste, like thai bird (remove the seeds and white membrane if it is too spicy for you)

    12. 1/2 teaspoon cumin

    13. 4 cloves of garlic, peeled

    14. 1/2 inch piece fresh ginger

    Instructions Jump to Ingredients ↑

    1. Slice 2 hot chili peppers; set aside.

    2. Marinate shrimp with salt and lime juice.

    3. Make a thick paste with cilantro, tomato, coconut, garlic, ginger, 4 chili hot pepper, cumin and coconut milk in the blender. Set aside.

    4. Heat 1 teaspoon oil. Pour out the marinated shrimp in the hot oil and stir them around for a minute and a half. The shrimp will be transparent no more and will start to curl up. Remove from pan and set aside.

    5. Heat the rest of the oil. Add the sliced hot peppers. Add the coconut cilantro tomato paste to the pan and add the red chili powder and salt. Simmer at medium heat for about 20-25 minutes. Add the shrimp to the sauce and cover the pan. Simmer for another 15 minutes or till the oil separates.

    6. Serve hot with rice.

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