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  • Curried Shrimp With Coconut Milk

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    Curried Shrimp With Coconut Milk
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Butter
    • 1 1/2 lb Large raw shrimp shelled, deveined
    • 1 x Yellow onion minced
    • 2 tsp Salt
    • 1 tsp Freshly-grnd black pepper
    • 1 Tbsp. Madras curry pwdr
    • 2 x Garlic cloves chopped or possibly pureed
    • 2 Tbsp. Grated fresh ginger
    • 1 x Red pepper cut julienne
    • 1 x Chayote squash (christophine) diced
    • 13 ounce Coconut lowfat milk - (1 can)
    • 1 bn Scallions cut 1" lengths
    • 1/2 bn Fresh cilantro, leaves only Juice of 1/2 lime freshly squeezed Warm cooked rice for serving

    Directions

    1. Heat large skillet over medium heat, then add in 1 Tbsp. butter. When foam subsides, add in shrimp and cook till they just turn pink. Remove from pan and reserve.
    2. Add in remaining 1 Tbsp. butter to pan. When it melts, add in onions and stir; cook 5 min till softened. Sprinkle 1 tsp. salt, 1/2 tsp. pepper, curry pwdr, garlic and ginger over the onions, reduce heat to low, and cook gently 5 min till onions are softened and translucent/soft. Add in red pepper and chayote and cook 5 min. Add in about 2/3 of the coconut lowfat milk and simmer, uncovered, 10 min to bring flavors together.
    3. Add in shrimp back to skillet along with scallions, cilantro leaves and lime juice. Taste and adjust seasoning adding more pepper if necessary, adding more coconut lowfat milk if you like for a soupier consistency. Serve over rice.
    4. This recipe yields 4 servings

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