Shrimp and Coconut Milk Curry
Everyone’s favorite crustacean is back for an outstanding taste sensation. This recipe is a variation of one from the state of Kerala in southwest India. I substituted some ingredients that are not as easy to get outside of India. Some have said this recipe is like going to Sunday mass: the flame goes up and down.
Ingredients:
1 pound raw shrimp, peeled and deveined
1 yellow onion, diced
1/2 inch (1.5 cm) fresh ginger root
1 teaspoon (5 mL) ground red pepper (like cayenne)
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) turmeric
1/2 teaspoon (2 mL) lemon juice
1/2 teaspoon (2 mL) rice vinegar
1 teaspoon (5 mL) coconut oil (substitute vegetable oil if not available)
1 13.5 ounce (400 mL) can of coconut milk
Cooking It:
In a large skillet, over low heat the coconut oil for a minute. Raise the flame to medium and add the onion and ginger. Stir occasionally until the onions become translucent. Add the lemon juice and vinegar. Stir and cook for 30 seconds to a minute. Add the ground red pepper, salt, and turmeric and stir until mixed. Add the shrimp and cook until it just turns pink. Add the coconut milk, lower the flame and simmer for five minutes. Serve with rice.