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Shrimp And Coconut Milk Curry And Basmati Rice

  • 3servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, H, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup chopped onion -- white or mild

  3. 2 medium garlic cloves -- minced

  4. 1 teaspoon fresh ginger root -- minced

  5. 1/3 cup diced red bell pepper

  6. 1/8 teaspoon sesame oil -- or less, optional

  7. 2 tablespoons curry powder -- west Indian mild

  8. 1/2 teaspoon ground cumin

  9. 1 teaspoon ground coriander

  10. 2 tablespoons chopped jalapeno pepper -- roasted

  11. 2 tablespoons salsa verde

  12. 6 ounces evaporated skimmed milk -- canned

  13. 1/4 cup Thai light coconut milk -- unsweetened

  14. 3/4 pound large shrimp -- peeled and deveined

  15. 1 cup frozen green peas -- with

  16. water chestnuts -- diced, optional

  17. 1/4 teaspoon low-sodium soy sauce

  18. 3 tablespoons chopped fresh cilantro

  19. 1 1/2 teaspoons cornstarch -- mixed with

  20. 1 tablespoon fresh lime juice

  21. **for serving**

  22. lime wedges -- optional garnish

  23. 2 cups cooked basmati rice -- white

  24. fresh cilantro leaves -- optional garnish

Instructions Jump to Ingredients ↑

  1. ADVANCE PREP: Have all chopped and measured. Mix the diced roasted green chile peppers with the salsa verde (containing tomatillos). Blend the curry, cumin and coriander in a small bowl. Thaw, remove the tail, drain and dry the shrimp. The peas do not need to be thawed. Combine the evaporated and coconut milk.

  2. Coat a large deep skillet or wok with non-stick spray. Add the onion. Heat pan over medium-high heat. Cook, stirring, about 3 minutes.

  3. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring about 3 minutes or until onions are soft.

  4. Working quickly and stirring frequently to blend and prevent burning: add the sesame oil; jalapeno and salsa; curry powder blend. Cook, stirring, until fragrant, 1 to 2 minutes.

  5. Reduce heat to medium-low; add the milks. Bring to a simmer, stirring constantly. Simmer (uncovered) for 5 minutes. Add peas and water chestnuts and return to a simmer. Add the shrimp and cook, uncovered, stirring often, until shrimp are pink and peas are warmed through, about 5 minutes. Season with soy and cilantro and blend well. If necessary, reduce heat to a low setting to keep the dish warm. NOTE: The shrimp will continue to cook and may and toughen.

  6. Re-dissolve the cornstarch and lime juice solution. Increase heat under the wok to medium-high; when just starting to bubble (simmer) add the cornstarch and thicken the sauce. Remove from heat as soon as the sauce is ready.

  7. Serve in a large shallow bowl, side by side, with hot steamed basmati, lime wedges and fresh cilantro leaves, if desired.

  8. REVIEW: Memorial one bowl meal that was both colorful and aromatic; not too hot; creamy yet light. Intriguing: flavors changed slightly as we ate more. Warming dish that would please dinner guests. Could keep it warm in a crockpot and serve on buffet. Likely good with crab or lobster meat. HOT VARIATION: substitute the hot curry (Madras), but start with half the measure and add more to taste. VEGETARIAN: Try cauliflower; or a medley of potatoes (sweet, gold, and new) especially if they were crisped (sautéed or roasted).

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