Tag Archives: Thai 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 blends shrimp, vegetables, pineapple and toasted coconut in a Thai curry.

• 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

• 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.


Toasted Coconut in Curry

5. 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.
6. Add half of the toasted coconut to the curry and stir to combine.
7. 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.
8. 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!