Curried Shrimp with Coconut Milk

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 lg. onion, chopped
1 tbsp. butter
1/4 cup all-purpose flour
1 heaping tsp. curry powder
1/2 tsp. salt
1 1/2-inch piece fresh ginger root, peeled and grated
1/2 cup chicken stock
1 cup coconut milk, frozen and thawed, or prepared fresh, or canned
1 lb. deveined fresh shrimp, shelled
1 lg. cucumber, peeled and cut into strips

INSTRUCTIONS

Set aside a few tablespoons of onion for boiling with the cucumber. Sauté remainder of the onion in butter. Add the flour, curry powder, salt, chicken stock, coconut milk and shrimp. Cook over low heat, stirring constantly, until thick.

When mixture is nearly thickened, place reserved onion in small saucepan with a cup of water and bring to boil. Add the cucumber strips and boil briefly until limp. Pour the sauce over rice and place the strips of cucumber on the side. Serve with condiments.

CHEF COMMENTS

If frozen coconut milk is not available, you can go the harder or easier route. Coconut milk is not the liquid that comes out of a fresh coconut. Rather, it is boiled coconut extracted the genuine way: boil milk and add grated fresh or packaged (unsweetened) coconut. When almost cool, express coconut milk by pouring through several layers of cheesecloth and wringing the milk out. Or, the quick, lazy way is to add several drops of coconut flavor to boiled milk. The other option is to use canned coconut milk, available in specialty sections of your grocery or in specialty stores.

Tagged: indian, shrimpcurry add tags

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