This is an excellent curry sauce recipe
to use with many other types of
meat and poultry as well,

 just adjust cooking time accordingly...
Serves (4)
Prep: 10 mins. |
Cook: 20 mins.


3 tablespoons peanut oil
1 lb. shrimp/prawns
2 small onions, chopped
--(or 1 large)
3 roma tomatoes, chopped
2 green chilies, chopped (retaining ribs and seeds if preferred) – these are mild chilies
2 tablespoon garlic, grated
1 tablespoon ginger, grated
1 tablespoon garam masala--(an Indian spice blend)
2 teaspoons ground coriander
1 teaspoon ground cumin
2 cups coconut milk
3 tablespoon heavy cream
¼ cup cilantro, chopped
Kosher salt to taste

--Prepared steamed basmati rice

1 lime, cut into 4 wedges


Begin preparing steamed basmati rice.

Place the chopped onions, tomatoes, and green chilies into a blender, and pulse just until the mixture is a bit chunky. Heat the peanut oil in a large nonstick skillet to medium-high heat. Add the vegetable mixture from the blender and saute for a minute. Add the grated ginger and garlic, and saute for another minute. Add the spices and garam masala and wait just until the oil begins to separate from it. Reduce heat to medium, and add the coconut milk and bring to a simmer; let sauce reduce to your desired consistency. Taste for seasonings, adding salt if you prefer at this point. Add the shrimp and cook for another 3 to 4 minutes, or just until the shrimp has a ‘loose’ curl. Remove from heat and stir in the heavy cream, and fresh chopped cilantro.

Serve over or steamed rice, with wedges of lime to be squeezed over curried shrimp just before eating – Enjoy!

1 comment:

sandra said...

This is a delightful recipe - I hope you enjoy ;-)


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