Kim’s Kitchen
Shrimp Coconut Curry
First time I had this dish was in the Island of Guadeloupe in the French West Indies seating on the beach next to this tiny little food place and fell in love with this dish and have been making it for years and one of my daughter Lavinia’s favorites. Even though this recipe started with just Shrimp, Curry, and Coconut milk, I have modified it throughout the years …
Note: Also the chicken version became very popular in our house, just substitute the Shrimp for Chicken, I like it with Chicken Thighs, but can be made with Chicken breast too, just make sure you cook the chicken with the veggies and keep it in the pot all the way throughout the recipe to make sure the chicken is cooked all the way through.
4 Portions / 8 oz Servings
Ingredients:
2 lb. Shrimp Large
2 Tbsp. Olive Oil
1 C Onion Diced
2 ea Garlic Chopped
1 ea Carrot Diced
1 tsp. Kosher Salt
½ tsp. Black Pepper
2 Tbsp Curry Powder
1 Can Coconut Milk
1 ea Scotch Bonnet pepper or ½ tsp Cayenne Pepper (Optional)
1 ea Green Onion, sliced for garnish.
1 Tbsp Cornstarch in 2 Tbsp of water, if needed to dense the sauce a bit.
Instruction:
Sautee Shrimp in Olive Oil and sprinkle with Salt and Pepper. Take Shrimp out as soon as it curls and barely pink.
Sautee the onions, Garlic and Carrots in the oil, sprinkle with Salt & Pepper again, a couple minutes.
Add the Curry and cook another couple of minutes.
Add Coconut Milk, and Cook softly about 5-7 min.
Add Scotch Bonnet/Habanero whole and barely cracked with the palm of your hand.
Add Salt and Pepper if needed.
Keep tasting sauce while it cooks to check on the heat, take Scotch Bonnet/Habanero out when it has reached the heat level of choice.
I like to blend the sauce and strain to have a smooth sauce, but you can leave it with the veggies as is.
Add the shrimp with juices and cook a couple minutes more.
Serve with fresh sliced Green Onions and garnish over Rice.
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