Shrimp and Coconut Milk Curry
recipe at a glance
ready in: under 30 minutes
serves/makes: 4recipe id: 2734
non-stick cooking spray
1/2 cup chopped onion, white or mild
2 medium garlic cloves, minced
1 teaspoon fresh ginger root, minced
1/3 cup diced red bell pepper
1/8 teaspoon sesame oil or less, optional
2 tablespoons curry powder, West Indian mild
1/2 teaspoon cumin
1 teaspoon ground coriander
2 tablespoons chopped jalapeno pepper, roasted
2 tablespoons salsa verde
6 ounces evaporated skimmed milk, canned
1/4 cup Thai light coconut milk, unsweetened
3/4 pound large shrimp, peeled and deveined
1 cup frozen green peas with water chestnuts, diced, optional
1/4 teaspoon low-sodium soy sauce
3 tablespoons chopped fresh cilantro
1 1/2 teaspoon cornstarch mixed with 1 tablespoon fresh lime juice
2 cups cooked basmati rice
fresh cilantro leaves
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.
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. Reduce heat to medium. Add red pepper, garlic and ginger. Cook, stirring about 3 minutes or until onions are soft. 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. 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 toughen.
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. Serve in a large shallow bowl, side by side, with hot steamed Basmati, lime wedges and fresh cilantro leaves, if desired.
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