Monday, August 15, 2011
Thai Coconut Shrimp Curry
Thai Coconut Shrimp Curry
The curry sauce recipe is simple - just stir together the various basic ingredients, or blend them up in a blender. The secret ingredient in this curry is a hint of tomato in an otherwise basic yellow curry, which brings the taste up to a new level. Also added to this sumptuous curry are pineapple chunks (fresh or canned) plus coconut milk and dry toasted coconut for a tropical-tasting Thai curry you'll want to make again and again.
Coconut Shrimp Recipe Ingredients:
* SERVES 4 as an entree
* 12-14 medium to large fresh shrimp - remove the shells, but leave the tails on
* 1 14 fl. oz can pineapple chunks (or 1 1/2 to 2 cups fresh pineapple chunks)
* 1 1/2 to 2 cups cherry tomatoes
* 1/3 cup dry toasted coconut
* handful of fresh coriander (to garnish)
* CURRY SAUCE:
* 1 can good-quality coconut milk (regular or lite)
* 1 stalk lemongrass, finely sliced and minced - (OR 2-3 Tbsp. frozen prepared lemongrass)
* 1-2 fresh red chilies, minced OR 1-3 tsp. Thai chili sauce,
* 1/4 cup cooking onion, minced
* 3-4 cloves garlic, minced OR 1/2 Tbsp. bottled pureed garlic
* 1 thumb-size piece galangal or ginger, grated or minced
* 1/2 tsp. shrimp paste OR substitute 1 Tbsp. fish sauce
* 1 tsp. turmeric
* 1 tsp. ground coriander
* 3 kaffir lime leaves (frozen or fresh)
* 1 Tbsp. brown sugar
* 1 Tbsp. ketchup OR tomato paste (if using tomato paste, sweeten it with 1 more tsp. sugar)
* 2 Tbsp. fish sauce + more to taste (available in tall bottles at Asian/Chinese food stores)
* squeeze of lime juice
Coconut Shrimp Recipe Instructions :
1. Place all curry sauce ingredients - except the lime leaves - together in a food processor, blender, or large chopper and process well. OR, simply whisk the ingredients together, stirring well to combine.
2. Pour sauce into a wok or deep pot on the stove. Add the kaffir lime leaves, and turn heat up to medium-high.
3. Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump.
4. Remove from heat and cover with a lid to keep warm while you toast the coconut.
5. Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan.
6. Turn the heat up to medium-high. Now "dry fry" the coconut, stirring the coconut continually until it turns golden-brown and is fragrant. Pour it into a small dish.
Coconut will burn easily, so be sure to stay with it while it toasts. Also, remove the coconut immediately from the pan when toasted, or the heat from the pan will continue to cook it.
Pour 1/2 the toasted coconut into the curry, stirring to incorporate.
7. Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you'd like it sweeter. Also, you can add more fresh chili or chili sauce if you'd like it spicier.
8. To serve, pour curry into a serving bowl. Sprinkle the rest of the toasted coconut on top, plus a little fresh coriander. Serve with plenty of Thai jasmine-scented rice, and it is ready to serve...hmmm nice and tasty coconut shrimp !