Scrumptious Shrimp & coconut curry

Serving size: 8oz

4 servings

Ingredients                                                              Quantity

Safflower oil                                                              2 tbsp

Cinnamon sticks                                                        2 each

Plum Tomatoes, chopped                                          4 each

Honey                                                                        2 tbsp

Coconut milk                                                              3 cups coconut milk

Kaffir lime leaves                                                       1 handful

Cilantro, chiffonade                                                   ½ bunch                                

Serrano chile, minced                                                2 each

Shallots, peeled                                                          8 each

Garlic, peeled                                                              6 cloves

Ginger, peeled                                                            2 oz    

Turmeric, peeled                                                        1 oz

Coriander                                                                   1 tbsp

Cumin                                                                         1 tsp

Green Cabbage, chopped                                         1 bunch

Cauliflower, cut into uniform pieces                            ½ head

Carrot, chopped into same shaped pieces                  3 large

Shrimp, 16, shelled & de-veined                                 1.5 lbs

Salt                                                                              3 tbsp

Lets do this!

  1. To make the spice paste:  Grab your food processor and grind together the shallots, garlic, chile, ginger, turmeric, and spices.
  2. Heat the oil in a heavy bottomed pot and stir in the freshly made spice paste then add your cinnamon sticks. Once they start to become fragrant, add the tomatoes and honey
  3. Cook for 2 more minutes and then add the coconut milk and lime leaf. Bring the pot to boil and cover it (first take a deep breath and inhale those spices, yum!)
  4. Let simmer gently for an hour and then add all your vegetables. Top it all with water, enough to cover the vegetables. Continue to simmer for 10-15 minutes until vegetables are tender. Add in the shrimp and cook for 2-3 minutes.
  5. Celebrate!  You’re ready to eat!