culinary review
   
   

Shrimp Coconut Curry

Wed May 30, 2012 9:07 am
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Comments: 0 Views: 1694
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General Info
Servings: 4
Total Cost: $12.02
Cost Per Serving: $3.01
Total Calories: 1,998
Calories/Serving: 499
IngredientVolumeMassCostCalorie
Vegetable Oil 2 Tablespoons 28.00 Grams $0.06 240
Onion, Yellow Diced 1/2 Cup 80.00 Grams $0.18 34
Bell Pepper, Red * 120.00 Grams $1.01 30
Garlic 3 Tablespoons 25.50 Grams $0.12 38
Ginger Root 1 Tablespoon 6.00 Grams $0.03 6
Zucchini * 150.00 Grams $0.62 24
Coconut Milk * 14.00 Ounces $1.70 1,058
Shrimp * 14.00 Ounces $6.13 378
Corn Starch (in 1 tbsp water) 1 Tablespoon 10.00 Grams $0.04 35
Coconut Meat, Dried, Sweetened, Shredded 2 Tablespoons 11.63 Grams $0.07 80
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Sugar, White Granulated 1 Tablespoon 12.50 Grams $0.02 48
Curry Powder 2 Tablespoons 12.60 Grams $0.64 0
Coriander Seed, Ground 1 Tablespoon 5.00 Grams $1.25 15
Basil, Dried 1 Tablespoon 2.10 Grams $0.04 6
Cilantro, Leaves 1/2 Cup 25.00 Grams $0.12 5

I had such a craving for fish and curry, and started looking for some interesting ideas online. I found several recipes for chicken curry that looked so delicious, so i decided to use shrimp instead - although i think the shrimp could easily be replaced with pieces of white fish or salmon. This recipe is a mix of the various recipes i was looking at and turned out nicely. The sauce is spicy but not too hot and the dish has hints of sweetness complimenting the flavorful curry. The coconut lingers in the background as well providing a nice smooth base for the shrimp.

Servings: 4

Ingredients:

Canola or peanut oil
1 small onion, chopped
1 red pepper, diced
4 cloves of garlic, finely diced
1 tbsp fresh grated ginger
1 small green squash, diced
1 can of coconut milk
Shrimp, raw and cleaned (about 12-14 oz or about 2 cups)
1 tsb of cornstarch stirred in 1 tsb of water
2 tbsps of shredded coconut
Herbs & Spices (to be varied according to taste):
1 tsp salt
1 tbsp sugar
2 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp dried basil
1 tsp dried red pepper flakes
1/2 cup fresh cilantro, chopped

Method:

Sautee onion, pepper and squash in oil for a few minutes on medium heat. Add garlic and ginger as well as salt, curry, cumin, coriander, basil and red pepper flakes and cook for a few more minutes. Add coconut milk and sugar and let cook for a little while longer. Taste the sauce and adjust spices according to taste. Pour in the cornstarch mixed with water if the sauce is too thin and let simmer until thickened, put in the shredded coconut. Finally put the raw shrimp in the sauce and cook for another 3-4 minutes. Garnish with cilantro and serve with rice.

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