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CREAMY COCONUT CURRY WITH SHRIMP AND CORN

Creamy coconut curry made with coconut milk, shrimp, and corn. It all starts with a homemade curry sauce that’s as simple as tossing a few ingredients in the blender. This coconut green curry is luxurious yet easy enough for weeknights!





NGREDIENTS:

CURRY PASTE:
1 small bunch cilantro (or ½ a large)
1-2 jalapeños, seeded and ribbed
2 whole garlic cloves
¼ teaspoon cumin
¼ cup water
SHRIMP + CORN COCONUT CURRY:
1 tablespoon coconut oil (or any clear oil you prefer)
¼ teaspoon ground turmeric
1 (15 ounce) can full fat coconut milk
½ teaspoon salt (or more to taste)
½ cup chicken broth
1 pound shrimp, peeled and deveined (tail on or off)
1 ¼ cup fresh or frozen corn kernels
2-3 tablespoons lemon juice

DIRECTIONS:

CURRY PASTE: combine the ingredients for the curry paste in a blender and blend until completely smooth.
SHRIMP + CORN COCONUT CURRY: Heat the oil in a large deep skillet over medium high heat. Add the prepared paste and turmeric and cook for about 2-4 minutes or until it’s fragrant and thickens into a paste. Add the chicken broth, coconut milk, and salt and allow the curry to come to a simmer before adding in the shrimp and corn. Allow the curry to come back to a simmer before lowering the heat. Cover and let it cook for 5-7 minutes or until the shrimp curl into a ‘c’ shape. Turn the stove off, add 2 tablespoons of the lemon juice and give it a taste. Add the third tablespoon if desired. I prefer mine with 3 tablespoons.
SERVE: The curry with be a little thin, it’s thinner than a traditional curry but thicker than a soup. I like to serve it in a bowl with rice and top it with red pepper flakes and chopped cilantro!

NOTES:

You can make this curry with chicken if you’d like too (which is how I ate it growing up). Add the chicken once the paste has cooked through and cook for 1-2 minutes before adding in the chicken broth/coconut milk. Follow the rest of there recipe as written and simply omit the shrimp!



CREAMY COCONUT CURRY WITH SHRIMP AND CORN CREAMY COCONUT CURRY WITH SHRIMP AND CORN Reviewed by almas jana on December 26, 2017 Rating: 5

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