Recipe

Coconut Curry Shrimp With Brown Basmati Recipe


Coconut Curry Shrimp With Brown Basmati Recipe
Add Step-by-Step Photos 		Kelliepitt / All my dishes
1 year ago
Sweet coconut and pineapple go well with spicy Thai chilis to kick up any shrimp, chicken or tofu dish.
Prep:10m Cook:50m Servings:6

Kelliepitt

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Ingredients
  • 1 1/2 to 2 lb. Shrimp. Uncooked, Thawed, Shelled.
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Garlic, Minced.
  • Curry Sauce:
  • 1 can Coconut Milk
  • 1 tsp. Green Curry Paste
  • 2 tsp. Curry Powder
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Chili Powder
  • Sriracha (Or any hot chili sauce) to taste.
  • 1/3 C. Red, Green, and Yellow Peppers, Diced.
  • 1/3 C. Water Chestnuts, Sliced.
  • 1/2 C. Match Stick Carrots, Raw.
  • 1/4 C. Pineapple Chunks.
  • 2 C. Brown Basmati Rice (Regular Basmati, or Jasmati will also work well.)
  • 4 C. Vegetable or Chicken Stock
  • 1 tbsp. Olive Oil

Directions
  1. In a medium pot, bring broth to a boil, and add rice and olive oil. Follow cooking directions as noted, but rice should be done in about 50 minutes.
  2. In a medium sauce pan, combine curry sauce ingredients and simmer over a low heat, stirring occasionally. About 20 minutes.
  3. Pour curry sauce over shrimp, cover, and refrigerate for about 30 minutes.
  4. When rice is just about finished, add sesame oil to a medium wok.
  5. Add minced garlic and brown.
  6. Add vegetables, pineapple, and curried shrimp, and stir fry until shrimp is cooked, and vegetables are slightly tender.
  7. Plate over a bed of the basmati.
  8. Add a few drops of hot chili sauce as needed for extra kick.
  9. Devour.

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Comments

turtle66 1 year ago said:
Ohhh Yeah!! My kind of dish...


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