Coconut Shrimp Curry
"From "Faster, I'm Starving; 100 Dishes in 25 Minutes or Less" by Kevin and Nancy Mills. This is a new cookbook I found at my library and I wanted to post this before I return the book. This recipe calls for 1 lb. cooked or raw shrimp. Note: sweetened coconut is found near the chocolate chips at the market in the baking isle and unsweetened coconut may be available in the Asian food isle, either works with this recipe."
photo by Anonymous
- Ready In:
- 20mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 large onion
- 2 tablespoons olive oil or 2 tablespoons corn oil
- 1 teaspoon garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground chili powder
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 cup water
- 8 ounces tomato sauce
- 1 cup dried sweetened coconut, can use unsweetened
- 1 lb raw shrimp, peeled, can use cooked
- 1⁄4 cup sour cream
directions
- Peel the onion and cut into 1/2" pieces. Put oil in a wok or large frying pan and begin heating over medium-high heat. Add the onion and cook about 5 minutes, stirring occasionally, or umtil the onion begins to soften.
- Add the garlic, coriander, cumin, turmeric, cinnamon, chili powder, ginger, salt and black pepper and stir until the spices have dissolved. Add the water, tomato sauce and coconut and bring to a boil. Turn down to medium heat and cook, covered, about 5 minutes.
- Add the shrimp. If the shrimp are uncooked, cook about 3 minutes, or until they are pink and just begin to curl. Then add the sour cream. If the shrimp are cooked, add them and quickly stir in the sour cream. Continue to heat until hot.
- Serve immediately or set aside until ready to eat and then reheat breifly.
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Reviews
-
Wonderful flavor, straight-forward prep. A couple comments from around the table suggested there was too much "crunch" (i.e., onions and coconut) so the texture was slightly off-putting to a couple. However, the spices came together along with the coconut and sour cream to create a yummy, subtle shrimp curry that we enjoyed over brown rice, with sides of sauteed fresh spinach and corn on the cob. Very delicious!
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
