Recipe
Shrimp With Curry And Peanut Sauce Recipe
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Chefmeow / All my dishes 4 months, 1 week ago
This recipe is fantastic and one that I always get glowing review for when I make it. Takes a little effort and a few ingredients, but well worth it. They will come back for more. Enjoy
Prep:10m Cook:50m Servings:4
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 Chefmeow |
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Fans
Ingredients
- 2 teaspoons chili oil
- 1/4 cup minced white onion
- 2 tablespoons minced garlic
- 2 teaspoons minced ginger
- 1 cup chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground mace
- 1/4 teaspoon turmeric
- 3 cups coconut milk
- 2 medium carrots julienned
- 1 small zucchini julienned
- 1/2 cup frozen peas
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 4 teaspoons granulated sugar
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon lime juice
- 1/2 teaspoon chili oil
- 16 large raw shrimp shelled
- 1/4 cup corn starch
- 1/2 cup vegetable oil
- 4 cups cooked white rice
- Garnish
- 1-1/2 cups shredded coconut
- 1/2 teaspoon dried parsley crumbled
- 2 tablespoons chopped peanuts
- 2 green onions julienned
Directions
- 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.
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shecooks4u 4 months, 1 week ago said:
This recipe surely deserves a picture? very worthy!