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Shrimp Coconut Curry

Chef.Jim.Manzi's picture
Ingredients
  Milk 2 Cup (32 tbs)
  Flaked coconut 1 Cup (16 tbs)
  Canned pineapple chunks 13 1⁄2 Ounce, drained (1 can)
  Shrimp 1 1⁄2 Cup (24 tbs), deveined, cooked
  Butter 1⁄2 Cup (8 tbs)
  Curry powder 1 Teaspoon
  Chopped green onion 1⁄3 Cup (5.33 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Sifted all purpose flour 1⁄2 Cup (8 tbs)
  Garlic salt 1 Teaspoon
  Chicken broth 1 1⁄4 Cup (20 tbs)
Directions

MAKING
1. In a saucepan, combine milk and coconut; simmer over low heat for about 2 minutes until the mixture foams; stir occasionally.
2. Cool the mixture slightly and then strain; pressing out as much of the creamy coconut pulp as possible and reserve the pulp.
3. In a skillet, melt 1/4 cup butter and sauté pineapple chunks and shrimp in just few minutes; do not overcook.
4. Remove the pineapple and shrimp from the skillet and keep aside.
5. In the same skillet, add remaining butter.
6. Stir in curry powder and cook over low heat for 2 minutes.
7. Stir in onion and celery; cook until soft but do not browned.
8. Stir in flour and garlic salt.
9. Gradually add and stir the broth and strained coconut milk; cook with constant stirring until the liquid thickens.
10. Then, reduce the heat to low and simmer for 5 minutes.
11. Stir in pineapple, shrimp, and half of the reserved coconut pulp; simmer for few more minutes.

SERVING
12. Serve over a bed of hot rice.
13. Garnish with remaining coconut.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Shrimp
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
6

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