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!
- To make the spice paste: Grab your food processor and grind together the shallots, garlic, chile, ginger, turmeric, and spices.
- 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
- 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!)
- 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.
- Celebrate! You’re ready to eat!
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