5/28/13

Curry Coconut Shrimp

Sometimes, I like to attend drinks with friends while smelling like curry. 
Sometimes, a meal is just so darn tasty that it's worth carrying the odd aroma with you into public places.  Such was the case with this coconut curry shrimp dish.  Yerm.  Yerm. Yerm.  

This was one of those didn't turn out like the picture but was still good anyway dishes.  Often times, when I make things that turn out to be goopy like this, Brandon wrinkles his nose and brings up his love of a meat and three meal.  But he often tries it any and often says (truthfully? untruthfully?  I'll get back to you) that the meal was, in fact, a winner.  

A winner, winner curry dinner.         
Coconut Curry Shrimp

For the shrimp:
1/2 lb large shrimp, peeled and deveined
1 tbl coconut oil
1 clove garlic, minced
1/2 tsp grated fresh ginger
1/2 onion, diced
1/2 cup green pepper, diced
1 tomato, diced
1/2 tbl curry powder
1/2 tsp fresh black pepper
1/2 tsp hot sauce, or to taste
1 cup chicken stock
1 tbl fresh cilantro

For the coconut rice:
1/2 cup of jasmine rice
1/2 cup of coconut milk
1/4 cup of water
1/4 tsp salt

To make the shrimp:
Heat a large frying pan to medium high heat, add the coconut oil.  Add the ginger, garlic, onion, bell pepper and tomato.  Cook for about five minutes or until tender.  Add curry powder, black pepper, pepper sauce and stir well.  Add shrimp and saute for 5 minutes.  Remove shrimp and set aside.  Add stock and coconut milk to vegetables and reduce over medium ehat for about 10-15 minutes.  Return the shrimp to the stock and add the cilantro.  Simmer for another 5 minutes.  Let this hang out while the rice is cooking!

To make the coconut rice: 
In a sauce pan over high heat, bring rice, coconut milk, water and salt to a boil.  Cover and simmer for 20 minutes or until liquid is fully absorbed and rice is fully cooked.  Add rice into the shrimp party. 

Serving size 1 cup (makes 4)
Points plus 10     

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