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Shrimp Poached in Coconut Milk

This wonderful Indian recipe comes to me via EpicuriusNot much information is provided about the recipe, but the style of curry is very reminiscent of the curries found in Thailand, so this likely hails from the northeastern part if India.  The shrimp is very tender due to the quick poaching time, and the sauce is sweet and spicy, absolutely delicious  The finished dish is heavy on sauce so make sure you've got plenty of plain white rice, such as Basmati, prepared.

1 pound large/extra large raw shrimp, peeled and deveined (see notes)
4 tablespoons vegetable oil
2 tablespoons butter or ghee
1 cup onion, minced
1 cup red bell pepper, minced
~3 cups coconut milk
3 cloves garlic, minced
1 tablespoon crushed, dried chiles
1" fresh ginger, finely minced
1 tablespoon ground coriander
teaspoon turmeric
1 teaspoon salt

Wash the shrimp thoroughly and set aside.

Heat the oil over medium-high to high heat.  Add the onions and peppers and saute until the onions begin to caramelize and turn a golden brown (about 10 minutes), stirring often.  Reduce heat to medium and add the garlic, ginger and the crushed chiles and saute for an additional minute or until aromatic.

Add the turmeric and coriander briskly stirring for an additional 15-20 seconds then add the coconut milk.  Cook the sauce, uncovered, until it thickens, about 10 minutes, lowering the heat if it begins to boil.  Stir frequently to prevent sticking and burning.  Add the shrimp and simmer for 3-4 minutes just until the shrimp is done (when the shrimp turn pink).

Test for salt and serve over rice.


Shrimp are sold by the count and the size you use is up to you. The size I prefer for dishes like this is the 26/30 or 31/35 count per pound.  You can buy them as is, or peeled and deveined.



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