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Shrimp Curry in Coconut-Tomato Broth
Nb persons: 8
Yield:
Preparation time:
Total time:
Source: Cooking for Company, 2003
2 heaping Tb. | chopped garlic, (about 8 cloves) |
1 1/2 Tb. | chopped fresh ginger |
4 | red Thai chiles or 2 serrano chiles, seeded and chopped |
3/4 c. | water |
1/4 c. | peanut or vegetable oil |
2" stick | of cinnamon, roughly crushed |
2 | bay leaves |
2 1/2 c. | minced onions |
2-3 Tb. | curry powder, preferably Sun brand |
1/2 tsp. | ground cardamom |
1 1/2 c. | minced, canned Roma tomatoes |
2 Tb. | chopped fresh cilantro |
1 c. | coconut milk |
2 tsp. | kosher salt, or to taste |
3/4 c. | plain low-fat yogurt |
3 lbs. | large shrimp, peeled and deveined, tail on |
2 Tb. | fresh lime or lemon juice |
1 tsp. | garam marsala |
cooked basmati or jasmine rice | |
1/2 c. each of 4 or more of these: | shredded coconut, chopped roasted peanuts, chutney, chopped cilantro, chopped scallions, toasted pumpkin seeds, |
1. Combine the garlic, ginger, chiles and 2 Tb. of the water in a blender and puree.
2. Heat the oil over medium-high heat in a 14" saute pan or Dutch oven. When hot, add the cinnamon stick and bay leaves and saute for 5 seconds. Add the onions and saute until golden brown, 7-10 minutes. Add the ginger mixture and saute until aromatic and the water has evaporated. (This develops the flavor.)
3. Stir in the curry powder and ground cardamom plus 1-2 additional Tb. of water. Saute for 1-2 minutes, until aromatic. Add the tomatoes, cilantro, remaining water, coconut milk, and salt. Stir to blend, then whisk in the yogurt. Lower the heat and simmer for 5-7 minutes to thicken.
4. Add the shrimp and bring the mixture to a boil. Reduce the heat, cover and simmer for 10-12 minutes, until the shrimp are cooked and the sauce has thickened.
5. Remove the curry from the heat. Stir in the lime juice and taste for additional salt. Sprinkle in the garam marsala. Let the dish rest for at least 5 minutes before serving. (This can be prepared the day before serving, cooled to room temperature, then refrigerated. Reheat over low heat.)
6. To Serve: On either a flat platter or individual dinner plates, spoon the curry over a mound of basmati or jasmine rice. On the side, offer at least four of the condiments listed above in small bowls for guests to serve themselves.
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