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Kamaaina Coconut Curry

Chef.Jim.Manzi's picture
Ingredients
  Onion 1 Medium, chopped
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All-purpose flour 5 Tablespoon
  Brown sugar 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Fresh ginger root piece/1/2 teaspoons ground ginger 1 , minced
  Garlic 2 Clove (10 gm)
  Chicken stock/Beef stock 1 Cup (16 tbs)
  Ginger root slice 1
  Coconut milk/Scalded milk - 2 cups and shredded coconut- 4 tablespoons, soaked for 30 minutes 2 Cup (32 tbs), scalded
  Coconut milk/Scalded milk 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Shellfish/Chicken / meat 2 Cup (32 tbs), cooked, cubed
  Shellfish/Chicken / meat 2 Cup (32 tbs), cooked
  Curry powder 1 1⁄2 Tablespoon
Directions

MAKING
1. In a skillet, add butter and saute onion over medium heat.
2. Stir in flour, curry powder, brown sugar, garlic, and ginger; cover and cook for 1 hour over very low heat.
3. Add stock and coconut milk; stir until smooth but do not let the sauce boil.
4. Cover and cook for another 1 hour.
5. Season with salt.
6. Add shellfish and heat thoroughly.

SERVING
7. Serve over a nest of hot rice and accompany with curry condiments.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Dish: 
Curry
Interest: 
Holiday, Healthy
Ingredient: 
Coconut
Cook Time: 
120 Minutes
Servings: 
2

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4.195
Average: 4.2 (20 votes)

1 Comment

Anonymous's picture
My son and husband LOVE this dish -- I use chicken (picked from a store-bought rotisserie chicken) instead of shrimp. yum