How to make it

  • Heat chili oil in a large saucepan over medium heat.
  • When oil is hot add onion, garlic and ginger then sauté 30 seconds and add broth.
  • Add cumin, coriander, paprika, salt, black pepper and turmeric then stir well.
  • Simmer 5 minutes then add coconut milk and bring mixture back up to a boil.
  • Reduce heat and simmer 20 minutes or until sauce begins to thicken.
  • Add julienned carrots and zucchini then frozen peas and simmer 10 minutes.
  • Combine peanut butter, water, sugar, soy sauce, vinegar, juice and chili oil in small saucepan.
  • Heat over medium just until mixture begins to bubble then cover pan and remove from heat.
  • Toast coconut by preheating oven to 300 and spreading coconut on baking sheet.
  • Toast in oven for 30 minutes stirring every 10 minutes then remove from oven and cool.
  • Coat shrimp with cornstarch then heat oil in wok and sauté coated shrimp 5 minutes.
  • Remove shrimp to a rack or towel to drain.
  • Arrange rice on serving plates and top with shrimp.
  • Spoon curry sauce and vegetables over shrimp then spoon peanut sauce over top.
  • Garnish with coconut, parsley, peanuts and green onions then serve immediately.

People Who Like This Dish 3
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    " It was excellent "
    shecooks4u ate it and said...
    this recipe surely deserves a picture? very worthy!
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