Supah Simple Coconut Curry

Friday, June 11, 2010
My man is out of town on a surf trip.  I miss him, there's a void in the bed and our corgi is all mopey, but here are the pluses: 1. I've watched 3 chick flicks 2. caught up on The Hills, The City & The Real Housewives of New York aaaaaaaand 3. I get to try out recipes for one!  Food that he wouldn't like, like salmon, curry dishes and breakfast for dinner.
So, although I adore him and my heart is empty and all that, this curry was damn good.  

And wait until you see how easy it is, you'll just die.


1 can light coconut milk
1 cube of crushed garlic from Trader Joe's frozen section or 1 clove, minced
5 chopped scallions (separate white part from green part in 2 separate piles)
1 jalapeno, seeded and chopped
 12-16 raw shrimp 
4-5 small fingerling potatoes, steamed with...
A large handful of green beans until tender
2 cups cooked brown basmati rice
1 t curry powder
1 T shredded, unsweetened coconut
1 lime

Sauted the garlic and white scallion parts in about 1 T of oil, (coconut, canola or safflour will do) on medium-low-ish.  Just a few minutes, you don't want them to brown.  Add jalapeno and curry and saute a few more minutes.  Chop the steamed potatoes and green beans into bite sized pieces while this is happening.  Add shrimp and coconut milk and raise heat to medium high until it boils.  Add potatoes and beans and turn down to a simmer.  Simmer for 10 minutes.  Stir in the lime juice and coconut.
Top with green scallion parts and maybe even a handful of cilantro if you're feeling particularly special.  And you should.  This meal is special.  Go light a candle and whisper sweet nothings to yourself.

*Adapted from Miss Dahl's Voluptuous Delights

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