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Recipe: Coconut Shrimp Curry

Coconut Shrimp Curry

Coconut Shrimp Curry


I’m pretty sure is the third curry recipe I’m posting, but the stuff is just so damn good. This one is a sort of a hybrid of coconut shrimp and Thai curry, hence the name Coconut Shrimp Curry.

Curry is so full of flavor, it’s quickly become one of my favorite dishes. And it’s not that hard to make — especially with the assistance of a food processor.

Coconut Shrimp Curry

Coconut Shrimp Curry blends shrimp, vegetables, pineapple and toasted coconut in a Thai curry.


Ingredients:

For the curry sauce:

  • 1 can coconut milk
  • 1 stalk of lemongrass, minced
  • 1 TBSP dried chili flakes (less if you don’t want it too spicy)
  • 1/4 cup red onion, minced
  • 4 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 3 TBSP fish sauce
  • 1 tsp turmeric
  • 1/2 tsp ground coriander
  • 2 TBSP light brown sugar
  • Juice of 1 lime
  • Gulf Shrimp in Coconut Curry

    Gulf Shrimp in Coconut Curry

  • 1 TBSP ketchup (or tomato paste)

For the curry:

  • 1 lb. peeled and deveined shrimp
  • 2 cups fresh pineapple chunks
  • 1/2 cup red bell pepper, diced
  • 1/2 cup green bell pepper, diced
  • 1/2 cup sugar snap peas
  • 1/3 cup dry toasted coconut

Directions:

  1. Place all curry sauce ingredients in a food processor and process well. Alternatively, whisk the ingredients together and stir well to combine.
  2. Pour sauce into a deep pot and heat over medium-high heat until boiling, stirring occasionally.
  3. Once boiling, reduce heat to medium. Add the vegetables, pineapple and shrimp, stirring to mix. Simmer until shrimp look plump and turn pink.
  4. Remove from heat and cover to keep warm while you toast the coconut.
  5. Toasted Coconut in Curry

    Toasted Coconut in Curry

  6. Place dry shredded coconut (sweetened or unsweetened) in a dry frying pan over medium-high heat. “Fry” the coconut, stirring continually until it turns golden-brown and is fragrant. Then turn off heat.
  7. Add half of the toasted coconut to the curry and stir to combine.
  8. Taste for salt and sweetness, adding more fish sauce if not salty enough, and more brown sugar if you want it sweeter. Also, you can also add chili sauce if you’d like it spicier.
  9. To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut on top of each dish and serve (over rice if desired).

As I live in New Orleans, I’m lucky enough to have access to fresh Gulf shrimp. They really make this dish stand out from using frozen shrimp, but you gotta use what you have access to. I recommend fresh over frozen any day.

As this is a curry, it goes great over rice, but it’s good enough to eat it without. The choice is yours. Enjoy this Coconut Shrimp Curry!

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3 Comments

Posted by on September 7, 2012 in Cookin', Entrees, One-Pot Wonders, Recipes

 

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Recipe: Silken Tofu with Kimchi

Silken Tofu with Kimchi

Silken Tofu with Kimchi

Looking for a vegetarian entree or appetizer that’s full of spice and loaded with nutrition? Look no further. This recipe for Silken Tofu with Kimchi is delicious and takes about 15 minutes to make.

Kimchi is a Korean dish that’s a spicy blend of spicy peppers, cabbage and other Asian vegetables. I used storebought kimchi I got from our local Asian market, but feel free to make your own. Here’s a recipe.

Ingredients:

  • 1 block silken tofu
  • 1 cup kimchi, minced
  • 6 tsp soy sauce (I use reduced sodium)
  • 4 tsp chili oil
  • 1 TBSP sesame seeds
  • Silken Tofu with Kimchi

    Silken Tofu with Kimchi makes a great entree or appetizer

  • Chopped scallions, for garnish

Directions:

  1. Boil a pot of water and add tofu and simmer until the tofu is warmed through. This should take about 5 or 6 minutes.
  2. Drain the tofu.
  3. Divide the tofu evenly between 2 bowls (or 4 if making as an appetizer). Drizzle each portion with half of soy sauce and half of chili oil. Divide kimchi evenly atop both bowls of tofu.
  4. Garnish with green onions and sesame seeds, then serve.
Silken Tofu with Kimchi

Silken Tofu with Kimchi serves 2 to 4

I was surprised at just how much flavor is in this dish given the limited amount of ingredients and easiness to prepare it. The only problem is that I was left wanting more.

While this can be served as an entree or an appetizer, it’s probably better as an appetizer as the portions are small. I chose to eat mine as an entree as I had a tennis match to play an hour later so I wanted something light. This Silken Tofu with Kimchi definitely fit the bill.

 
3 Comments

Posted by on September 6, 2012 in Appetizers, Cookin', Entrees, Recipes

 

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Recipe: Tofu Coconut Curry

Tofu Coconut Curry

Tofu Coconut Curry

In one year I’ve gone from never having tofu to eating it at least once a week. It’s so versatile and goes well with just about everything, but especially curry.

The tofu really takes on the flavors of the curry well. Pair the tofu with coconut curry and vegetables and you’ve got a quick meal of Tofu Coconut Curry that’s loaded with nutrients and low in fat and calories.

Ingredients:

  • 1 can reduced-fat coconut milk
  • The Veggies

    The Veggies

  • Juice of one lime
  • 3 TBSP soy sauce
  • 1 tsp brown sugar
  • 1 1/2 TBSP curry powder
  • 1 TBSP minced ginger
  • 2 tsp chili paste
  • 1 block extra firm tofu, cut into bite-sized cubes
  • 1 tomato, diced
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 green bell pepper, cut into thin strips
  • 1/2 red onion, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup basil, chopped
  • salt to taste

Directions:

  1. In a large pot over medium heat, mix coconut milk, curry powder, soy sauce, brown sugar, chili paste and ginger.
  2. Basil in Tofu Coconut Curry

    Adding the basil

  3. Bring to a boil and let simmer for 3 to 5 minutes.
  4. Add tofu, bell peppers, onion, mushrooms and tomato. Combine all ingredients, cover and cook for 5 to 7 minutes, stirring occasionally.
  5. Mix in basil. Season with salt or more soy sauce to taste.
  6. Continue cooking for an additional 5 to 7 minutes or until vegetables are tender, but crisp.
  7. Garnish with additional basil and serve over rice, if desired.

Make sure to thoroughly coat the tofu in the curry sauce. This recipe is quite spicy. My nose was running after eating it and my palate and body are quite accustomed to spicy food.

Also, the vegetables I used are just a guide. Feel free to experiment with a variety of veggies.

 
4 Comments

Posted by on March 30, 2012 in Cookin', Entrees, Recipes

 

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