Shrimp in Coconut Curry

Serves 4

You may replace the (Hot!) Serrano chilies with Chalula hot sauce or other hot sauce, if you prefer.  

2 serrano chilies, halved and seeded
1 medium onion, peeled and quartered
1 medium carrot, peeled and quartered
¾ ounce fresh ginger, peeled
2 tbsp. olive oil
1 14 ounce can coconut milk
1 ½ tsp. curry powder
1 pound shrimp, peeled and deveined
Salt and pepper
Chopped flat-leaf parsley or green onion for garnish

  1. Pulse chilies, carrot, onion and ginger in a food processor.
  2. Heat oil in a skillet over medium heat, add vegetables and cook to soften, 3 minutes.
  3. Add coconut milk and curry powder and bring to a simmer. Add shrimp and simmer until cooked through, 3 to 5 minutes.
  4. Season with salt and pepper and serve over rice. Garnish with parsley or chopped green onions.

Source: Rachel Day, Everyday with Rachel Day

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