Recipe - Curry Shrimp with Coconut Milk

September 25, 2002

Curry Shrimp with Coconut Milk

1 1/2 cups jasmine rice (long-grain, fragrant rice)

1 1/2 pounds shrimp, deveined

2 tablespoons butter, divided use

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons fresh ginger, ground

1 13.5-ounce can coconut milk

Juice of 1/2 lemon

Curry powder to taste


1 red pepper, julienned

1/2 cup fresh cilantro, slightly chopped

1/4 cup scallions, cut into 1-inch strips

Prepare rice according to package directions.

In a wok or skillet, saut shrimp in 1 tablespoon melted butter until they just start to get pink.

Remove from pan and set aside.

Sauce: Melt 1 tablespoon butter in wok or skillet.

Saut garlic and onion until translucent.

Add ginger, coconut milk (start with half can, cook down), lemon juice. Cook over medium heat for 7-8 minutes, tasting to see if more curry powder is needed.

Add shrimp back into sauce, and add pepper and cilantro for the last few minutes of cooking.

Serve over rice.

Garnish with scallion strips.

Serves four.

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