Big Daddy's Kitchen
Big Daddy's     Cooking with Attitude

Thai Chile

Click Me
Printer Friendly
 

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 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 cardamom
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 and water.  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.

Notes:

Shrimp are sold by the count.  The count for large is 31 to 35 per pound.  You can buy them as is, or peeled and devein

 

 

BD's Kitchen      Table of Contents

Copyright Big Daddy's Kitchen 1994 - 2017