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Shrimp in Coconut Curry

October 2011
Shrimp in Coconut Curry

by 7 people

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Makes: 4 servings

  • 2 serrano chiles, halved and seeded
  • 1 carrot, peeled and quartered
  • 1 onion, quartered
  • 3/4 ounce fresh ginger, peeled
  • 2 tablespoons vegetable oil
  • 1 13 1/2 ounce can  coconut milk
  • 1 1/2 teaspoons curry powder
  • 1 pound peeled, deveined shrimp
  • Salt
  1. Pulse serranos, carrot, onion and ginger in food processor. Heat oil in skillet over medium heat; add vegetables and cook to soften, 3 minutes. Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes. Season with salt and serve over rice.