Curried Shrimp Recipes
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- Shrimp Curry Recipe
- Shrimp Curry Salad With Cashews
- Shrimp Curry with Asparagus & Snap Peas
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Curried Shrimp with Coconut Milk
Ingredients
1 large onion, chopped
1 tablespoon butter
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1 piece fresh ginger, peeled & grated
1/2 cup chicken stock
1 cup coconut milk
1 pound deveined fresh shrimp, shelled
1 large cucumber, peeled and cut in strips
Directions:
Set aside a few tablespoons of onion for boiling with the cucumber. Sauté remainder of the onion in butter. Add the flour, curry powder, salt, chicken stock, coconut milk and shrimp. Cook over low heat, stirring constantly, until thick.
When mixture is nearly thickened, place reserved onion in small saucepan with a cup of water and bring to boil. Add the cucumber strips and boil briefly until limp.
Pour the sauce over rice and place the strips of cucumber on the side. Serve with condiments.
NOTE: If frozen or canned coconut milk is not available, you can go the harder or easier route. Coconut milk is not the liquid that comes out of a fresh coconut. Rather, it is boiled coconut extracted the genuine way: boil milk and add grated fresh or packaged (unsweetened) coconut. When almost cool, express coconut milk by pouring through several layers of cheesecloth and wringing the milk out.
Or the quick, lazy way is to add several drops of coconut flavour to boiled milk. The other option is to use canned coconut milk, available in specialty sections of your grocery stores.
Serves 4
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