Home  Features Food & Recipes Coconut curried shrimp
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Friday, 27 June 2008 |
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A curry recipe you can try for yourself:
Ingredients:
2 tablespoon Olive Oil
2 Garlic cloves, minced
1 Onion, finely chopped
2 tablespoon Ginger, fresh, finely minced
4 tablespoon Curry Powder (or to taste)
1 teaspoon black pepper
1 cup Chicken Broth
2 cups Coconut Milk
2 cups cubed pineapple
1˝ pounds Shrimp, (fresh cooked peeled)
1 sprig cilantro
1 Lemon wedged
Method:
In a frying pan over medium heat, sauté garlic and onion in olive oil
until onion is transparent. Add the ginger and curry powder and black
pepper and cook gently for 3 - 4 minutes. Stir in chicken broth to
blend and simmer uncovered for 5 minutes. Add the coconut milk (freshly
squeezed or canned) and 1 cup pineapple and let cook for 5 minutes.
Just before serving, add shrimp and heat through. Serve with steamed
white rice and garnish with chopped cilantro, remaining pineapple and
lemon wedges.
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