Coconut Shrimp Curry
This is a really easy curry, and you can make this sauce as hot or as mild as you like. Just reduce/increase the stated amounts of pepper, ginger, and garlic.
For the shrimp marinade:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 kg shrimp, peeled and deveined
For the sauce:
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 tablespoons blended habanero pepper (atarodo)
- 2 tablespoons grated ginger
- 2 medium carrots, cut into rounds
- 1 tablespoon salt
- 4 garlic cloves, peeled and finely minced
- 2 teaspoons ground coriander
- 2 teaspoons curry powder
- 3 large tomatoes, blended with 4 tablespoons of water
- 1 can coconut milk
- Hot cooked macaroni or rice for serving
Toss the shrimp with the salt, pepper, and cayenne in a bowl. Refrigerate for 15-20 minutes. Meanwhile, in a medium-sized pot, heat the vegetable oil over medium heat until hot. Add the onion and cook for 2-3 minutes. Stir in the pepper, ginger, salt, garlic, coriander and curry powder.
Continue cooking over medium heat, stirring often, for about 5-7 minutes. Add the tomatoes and carrots to the pot and cook, stirring for about 1 minute. Increase the heat to medium-high and simmer for 5-10 minutes, stirring often. Add the coconut milk, stirring to combine. Bring the mixture to a boil and add the shrimp and juices from the marinade. Bring the mixture to a simmer and cook until the shrimp are curled, lightly pink and cooked through, about 2-4 minutes. Serve over hot, cooked rice, or macaroni. I served mine on a bed of shredded cabbage, as well.
If I can, you can,