Recipe

Fiery Shrimp Curry Recipe


Fiery Shrimp Curry Recipe
FIERY SHRIMP CURRY This recipe came from an estate sale. I obtained it when I purchased the family collection from the Weir Estate in Canton, Texas in 1990.

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Ingredients
  • 2 lemon grass stalks
  • 2 shallots minced
  • 3 garlic cloves minced
  • 2 teaspoons fresh ginger grated
  • 2 teaspoons coriander seeds
  • 6 green chilies minced
  • 1/2 cup fresh kaffir lime leaves minced
  • 1 teaspoon honey
  • 1/2 cup unsweetened coconut milk
  • 1 pound shrimp peeled
  • 2 teaspoons canola oil
  • 1/2 cup lime juice
  • 1/4 cup white wine
  • 1/2 teaspoon salt

Directions
  1. Remove tough outer leaves and ends of lemon grass and discard then coarsely chop.
  2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir and honey.
  3. Process in food processor until smooth then add coconut milk.
  4. Heat oil in a large skillet and sauté shrimp until opaque about 5 minutes.
  5. Add lime juice, wine, salt and lemon grass mixture to shrimp then cook 4 minutes longer.

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