Coconut Curry Shrimp

by kara on April 23, 2012

 

We went to NYC last weekend and had a fantastic time.  I got to meet up with my girlfriends on Thursday night.  Jack and I toured Rockefeller Center, Central Park, 9/11 Memorial on Friday. Then on Saturday, we took a day trip to Southhampton to visit family and go to the beach.

Of course we ate some seriously rich food and drank a fair share of wine and cocktails. That’s what people do on vacation, right? We met up with my friends for dinner at Salt Bar on the Lower East Side on Thursday and dined at Smith and Wollensky and Dos Caminos  in Midtown Friday and Saturday.  Ending our trip with one last treat at Bouchon Bakery before leaving on Sunday sure was tasty, but probably not the best idea.  Goodness.  No need to explain why I felt rough on Sunday night.  My body was in need of vegetables.  Lots of them.

I was exhausted after a day at work with little sleep following our trip, but forced myself to cook dinner for us on Monday night. You know it’s reassuring when your husband comes home from work, looks at what’s for dinner and proclaims, “this is going to make me feel good.” That’s exactly what I intended.  This recipe is a keeper.  I hope you like it too.

Coconut Curry Shrimp

Loosely adapted from Quick Coconut Curry with Halibut and Broccoli by Fresh Tart

Cooked brown (or white) jasmine rice

1 can of coconut milk (not light)

1 clove of garlic, minced

1 small head of broccoli

1 yellow pepper, sliced

Approximately 12 small portobella mushrooms, halved

1 tsp. curry powder

1 1/2 Tbsp. green curry paste

2 Tbsp. fish sauce

2 Tbsp. light brown sugar

2 lbs. of shrimp, deveined and shells removed

juice of 1 small lime

2-3 green onions, chopped

1 1/2 Tbsp. dried basil

1/4 tsp. kosher salt

Directions:

Skim the fat off the top of can of coconut milk and place fat in a Dutch oven or stockpot over medium-high heat.  Set aside rest of coconut milk.  Heat the fat until blubby.  Add the garlic, broccoli, yellow pepper, and mushrooms for and cook for approximately 4 minutes.  Stir in curry powder and curry paste.

Add the remaining coconut milk, fish sauce, and brown sugar.   When sauce is combined,  add the shrimp and cook until the shrimp is pink and cooked through for about 3-4 minutes.

Stir in the lemon juice, green onions, basil, and salt.

Serve curry dish on top of rice before eating.

 

 

 

{ 2 comments… read them below or add one }

Laurie Jesch-Kulseth @ Relishing It April 24, 2012 at 6:53 pm

Sounds like a wonderful vacation! And what a perfect meal to have afterwards — it looks delicious! I’m a huge fan of anything coconut or curry. :)

Jackie April 24, 2012 at 7:06 pm

Sounds like my kind of fun. The meal makes me drool

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