Ingredients: |
Ingredients: Marinade
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
2 T. freshly squeezed lemon juice (from about 1 lemon)
1-2-lbs large or extra large shrimp. peeled & deveined (or diced chicken)
Sauce
1 T. canola oil
1 med red or yellow onion, finely chopped
1 tsp ground pepper
1 T. minced fresh ginger, from about a 1" peeled piece of ginger
1 T. kosher salt
2 garlic cloves, peeled & finely minced
2 tsp ground coriander
1/2 tsp tumeric
1 tsp curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can coconut milk, light or regular
1 c fresh cilantro, chopped
hot cooked rice for serving
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Directions: |
Directions:Toss the shrimp/chicken with the salt, pepper, cayenne & lemon juice in a resealable large bag or in a bowl. Refrigerate for 15-20.
Meanwhile, in a medium sized pot, heat canola oil over medium heat untill rippling & hot. Add the onion & cook for 2-3 minutes.
Stir in the pepper, ginger, salt, garlic, coriander, tumeric & curry powder.
Continue cooking over medium heat, stirring often, until the mixture is very fragrant & onion is f=soft & translucent, about 5-7- minutes.
Add the undrained tomatoes to the pot & cook, stirring & scraping up the browned bits from the bottom, for about 1 minute.
Increase heat to medium high & simmer for 5-10 minutes, stirring often.
Add the coconut milk, stirring to combine & bring to a boil.
Add the shrimp/chicken & any accumulated juices from the marinade. (if using chicken, saute in a separate pan until done, then add to the sauce mixture).
Bring the mixture to a simmer & cook until the shrimp are curled, lightly pink & cooked through, about 2-4 minutes.
Stir in the cilantro.
Serve over hot, cooked rice. |
This recipe for Coconut Shrimp Curry is from