Ingredients
[font=Arial, Helvetica, sans-serif]Pure coconut milk is extremely high in saturated fat. If you decide to use it, do so sparingly to get the flavor minus the fat.[/font]
[font=Arial, Helvetica, sans-serif]Variations: [/font]
[font=Arial, Helvetica, sans-serif]If you do not like coconut milk, you can replace it with water.[/font]
[font=Arial, Helvetica, sans-serif]Serves 4 [/font]
I have never tried this recipe, but am attempting to make this tonight, but using chicken instead of shrimp.
I have only now realized that after going through the list of ingredients, and purchasing said items, that there is a missing ingredient that was not listed. In the "method" portion it says to add the "curry leaves", to which there was no mention in the list of ingredients. Also it says to use cilantro, but at the end of the recipe it says to add "cardamon" for garnish. I believe these are the same herb, but that should have been clarified. I guess I will have to add some curry powder, in a lesser amount since dry herbs are stronger than fresh.
[font=Arial, Helvetica, sans-serif]2 tablespoons vegetable oil
1 pound shrimp, peeled and deveined
1 teaspoon mustard seeds
1/2 teaspoon red chile powder
Leaves from 3 sprigs of cilantro
1/2 teaspoon turmeric
1 large tomato, chopped
salt to taste
1-inch piece fresh ginger, grated
1/4 cup light coconut milk
6 cloves garlic, mashed
1/2 cup water
2 to 3 green chiles - chopped [/font]
[font=Arial, Helvetica, sans-serif]Garnish:
Finely chopped fresh cilantro [/font]
Method 1 pound shrimp, peeled and deveined
1 teaspoon mustard seeds
1/2 teaspoon red chile powder
Leaves from 3 sprigs of cilantro
1/2 teaspoon turmeric
1 large tomato, chopped
salt to taste
1-inch piece fresh ginger, grated
1/4 cup light coconut milk
6 cloves garlic, mashed
1/2 cup water
2 to 3 green chiles - chopped [/font]
[font=Arial, Helvetica, sans-serif]Garnish:
Finely chopped fresh cilantro [/font]
- [font=Arial, Helvetica, sans-serif]In a large saucepan heat the oil over medium heat. [/font]
- [font=Arial, Helvetica, sans-serif]Add the mustard seeds; as soon as they crackle add the curry leaves, tomato, ginger, garlic, and green chiles. [/font]
- [font=Arial, Helvetica, sans-serif]Sauté gently for 5 minutes or until the tomatoes are soft. [/font]
- [font=Arial, Helvetica, sans-serif]Stir in the shrimp; cook for 5 minutes. [/font]
- [font=Arial, Helvetica, sans-serif]Add the chile powder, turmeric, and salt; cook for 1 minute. [/font]
- [font=Arial, Helvetica, sans-serif]Add the coconut milk and water. Let the mixture come to a boil, then lower the heat and simmer, stirring occasionally, until the shrimp are tender. [/font]
- [font=Arial, Helvetica, sans-serif]Garnish with the coriander before serving.[/font]
[font=Arial, Helvetica, sans-serif]Pure coconut milk is extremely high in saturated fat. If you decide to use it, do so sparingly to get the flavor minus the fat.[/font]
[font=Arial, Helvetica, sans-serif]Variations: [/font]
[font=Arial, Helvetica, sans-serif]If you do not like coconut milk, you can replace it with water.[/font]
[font=Arial, Helvetica, sans-serif]Serves 4 [/font]
I have never tried this recipe, but am attempting to make this tonight, but using chicken instead of shrimp.
I have only now realized that after going through the list of ingredients, and purchasing said items, that there is a missing ingredient that was not listed. In the "method" portion it says to add the "curry leaves", to which there was no mention in the list of ingredients. Also it says to use cilantro, but at the end of the recipe it says to add "cardamon" for garnish. I believe these are the same herb, but that should have been clarified. I guess I will have to add some curry powder, in a lesser amount since dry herbs are stronger than fresh.
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