Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Curried Coconut Shrimp With Sweet Potato Fries
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- #61843
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 sweet potatoes, peeled and cut into long flat ribbons
oil, for deep-frying
salt for seasoning
freshly ground black pepper for seasoning
1/4 cup olive oil
2 pounds large shrimp, cleaned, peeled, and deveined
2 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 Scotch bonnet chili, seeded and finely chopped
1 tablespoon mild curry powder
2 cups coconut milk
1 small bunch cilantro (fresh coriander), leaves only, finely chopped, plus additional leaves for garnish
directions
To make the sweet potato fries, pour oil for deep-frying into a large saucepan and heat it over a medium heat until it is hot but not smoking.
Season the sweet potato planks with salt and pepper and deep-fry them in batches until cooked and crisp, about 1 or 2 minutes. Remove from oil with a slotted spoon and drain on paper towels. Keep hot to serve with the shrimp when ready.
To make the shrimp, pour the 1/4 cup oil into a heavy-based saucepan or skillet over a medium heat. Toss in the shrimp, garlic, bell pepper, and chili pepper and cook for about 3 or 4 minutes.
Add the curry powder. Stir well and cook for a further minute, then add the coconut milk. Season with salt to taste.
Turn the heat up to high and continue cooking, stirring constantly, until the sauce is much reduced and thick, about 10 minutes. Stir in the cilantro and remove from heat.
Serve immediately with the sweet potato fries, generously garnished with cilantro leaves.
added by
chefl
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 12, 2008
This recipe is amazing!!!! so yummy :)