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Recipe: Coconut Shrimp Curry

07 Sep

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

  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!

 
3 Comments

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

 

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Recipe: Thai Duck Breast Curry

03 Nov
Duck Breast Curry

Duck Breast Curry

This is one of my absolute favorite recipes to make. The flavors in this dish are out of this world. It is a little pricey thanks to the duck breast, but it’s 100% worth it.

Of course, you can always use chicken, beef or even pork to make the dish. But do any of those meats really compare to duck? Think about it, then go ahead and splurge.

Ingredients

  • 6 TBSP Thai red curry paste (you can buy it, but here’s a homemade recipe that’s superior to storebought)
  • 1 1/2 can coconut milk
  • 2 TBSP olive oil
  • 1 TBSP unsalted butter
  • 2 cups water
  • 4 TBSP fish sauce
  • 3 cloves minced garlic
  • 3 TBSP minced ginger
  • 1/2 red onion, sliced
  • 1 green bell pepper, cored and sliced
  • 1 red bell pepper, cored and sliced
  • 1/2 cup sliced button mushrooms
  • 1/2 whole pineapple, cut into chunks (if using canned, drain before adding)
  • 1/2 cup fresh basil, chopped
  • 3 boneless duck breasts with fat
  • cooked jasmine rice
Duck Breast Curry in the Pot

Duck Breast Curry Simmering in the Pot

Directions:

  1. Heat 1 TBSP olive oil and 1 TBSP butter in large skillet over medium-high heat.
  2. Place duck breasts (fat side down) in skillet and cook for several minutes (until skin is crisp and golden brown, the meat doesn’t need to be cooked at this point).
  3. Remove duck from the skillet, cut into slices and set aside.
  4. Reduce heat to medium-low and add garlic and curry powder to skillet. Let cook for several minutes so that flavors release.
  5. Pour in coconut milk, water, fish sauce and minced ginger. Stirk over low heat for 10 to 15 minutes.
  6. In a separate pot (or Dutch oven) heat remaining oil over medium-high heat. Then add onions, mushrooms and bell peppers and cook for several minutes.
  7. Make sure the pot is hot and add the duck. Cook for 3 to 4 minutes, stirring regularly.
  8. Add pineapple and cook for an additional 2 minutes.
  9. Taste the curry sauce and adjust spices as necessary.
  10. Pour curry sauce into the pot with duck and other vegetables. Stir to combine then simmer for 5 to 10 minutes.
  11. Check sauce’s consistency and add more water if too thick or simmer longer if too watery.
  12. Remove from heat and cool for 5 minutes.
  13. Add chopped basil and serve immediately over jasmine rice, spooning sauce into the bowl.

This recipe may seem overwhelming, but once the curry paste is prepared, it really is a breeze to make. And if you still think it’s time-consuming, I promise you the flavors will make you forget all about the labor.

This is a recipe you will want to make over and over again. It’s that good.

 
4 Comments

Posted by on November 3, 2011 in Cookin', Recipes

 

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