Coconut Shrimp Curry

Once in a while it’s very nice to change your food cultural target.

One day back from the tennis court we wanted to cook something different something out of our very appreciate and successful Italian routine and we started to wander around the net looking for ideas…
… well, has to be easy (too much energy left on the tennis battlefield), quick and tasty… something creamy, spicy and maybe exotic, light but yummy…

Then walking along the grocery store aisle the can of coconut milk attracted my eyes and as light a lighting bolt the image of shrimps dipped in a thick curry sauce with veggies became a tickle.. so Coconut Shrimps Curry it will be!

Honestly, this recipe it’s harder to explain than to prepare, hardly 30 minutes and you’ll be ready to fill the belly so … let’s get into the kitchen.


Ingredients for 4 person

Olive oil – 2 table spoons
Thin chopped onion – Half Onion
Salt – To your taste
Coconut Milk (regular not light) – 1 Can
Pealed and Raw Shrimps – 1 lbs
Cilantro – 1 little bunch
Mild Yellow Curry – 2/3 tea spoons
Cardamon – 1 tea spoon
Ginger or Ginger powder – To your taste (I used a 2 ounces root)

Jasmine or Long Grain Rice – 1 Cup and half

Optional
You can add many vegetables: we opted for zucchine, celery and carrots (I can probably die without 🙂 ) but only because we realized we were out of red, yellow and orange bell peppers.


Preparation

While warming up the oil into a decent size (we use a 15″ceramic) saute pan start to fine chop the onion or, if on a lazy side, use the chopper and the result will be immediate.


When the oil is ready add the onion and let it become golden. A little secret is to add just a pinch of salt to the onion and let it fry with a medium low flame for more or less 5 minutes.


Add half teaspoon of salt the curry and the cardamon together with the fine chopped ginger.


After 2 to 3 minutes it’s time to add the veggies, consider the veggie consistency in order not to make them too mushy. Start with the carrots, then bell peppers, then celery and zucchine as last. Let them sauté for couple of minutes.

  
Now the can of Coconut Milk. In the past we came across an amazing very thick coconut milk from Trader Joe’s which probably needs little water to result more liquid. let everything cook and simmer for 3 more minutes but make sure its not drying out too much. Add water as needed.


After 5 to 7 total minutes (depending on how you like the produce to be consistent) it’s now the turn of the shrimps to take a coconuty bath. Spread the sauce, taste if it’s the case of an increase in curry, cardamon and salt to your taste, and stir now and then.


The shrimps will take no time to be ready, just enough to turn pink; if overcooked thy will become hard and rubbery.

In the meantime the curry sauce is getting ready prepare the rice with a standard 2 to 1 water rice ratio and decide if to add salt to the water or keep it plain and unsalted based on personal preference.

Garnish with the fine chopped cilantro the whole dish and in no time this easy, yummy and light meal will be ready to please your coconut and curry craving.


A good wine pairing to this dish would be nicely chilled Sauvignon Blanc, always good for Thai and Curry Food. If you’re a looking for a suggestion check of the I Live Italian favorite Sauvignon Blanc in Wine on Wednesday #2

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One thought on “Coconut Shrimp Curry

  1. Wow , you make it look so easy , I feel like I could do it. Like always the pictures make it look so beautiful and appetizing so colorful I want to sit down and eat right now.!

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