Coconut Shrimp Curry Recipe
Ingredients
| Medium | 3 Pound, unpeeled | |
| Onion | 1 Cup (16 tbs), chopped | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| Jalapeno pepper | 1/4 Cup (16 tbs), minced | |
| Ginger root | 2 Tablespoon, minced | |
| Garlic | 1 Teaspoon, minced | |
| Curry powder | 2 Tablespoon | |
| Coconut milk | 1 Can (10oz) | |
| Salt | 1/4 Teaspoon | |
| Ground white pepper | 1/4 Teaspoon | |
| 3 cups cooked long-grain rice | ||
| 1/4 cup chopped green onions | ||
| Minced parsley | 2 Tablespoon | |
Directions
Peel and devein shrimp; set aside.
Saute onion in margarine in a large nonstick skillet over medium-high heat until tender.
Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes.
Add curry powder; saute 2 minutes.
Add coconut milk; bring to a boil.
Reduce heat, and simmer 3 minutes or until slightly thickened, stirring frequently.
Stir in salt and white pepper.
Add shrimp; bring to a boil.
Reduce heat, and simmer 5 minutes or until shrimp turn pink.
Place rice on a serving platter; spoon shrimp mixture over rice.
Sprinkle with green onions and parsley.
Saute onion in margarine in a large nonstick skillet over medium-high heat until tender.
Stir in jalapeno pepper, gingerroot, and garlic; saute 2 minutes.
Add curry powder; saute 2 minutes.
Add coconut milk; bring to a boil.
Reduce heat, and simmer 3 minutes or until slightly thickened, stirring frequently.
Stir in salt and white pepper.
Add shrimp; bring to a boil.
Reduce heat, and simmer 5 minutes or until shrimp turn pink.
Place rice on a serving platter; spoon shrimp mixture over rice.
Sprinkle with green onions and parsley.
Chef
