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Coconut Shrimp Curry Print Email


2 garlic cloves
1/2-inch peeled fresh gingerroot
3 fresh jalapenos to taste
2 1/2 cups thinly sliced onion
1/4 cup vegetable oil
1 1/2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 (14 - ounce) can unsweetened coconut milk
2 pounds jumbo prawns or jumbo shrimp, shelled and deveined

Mince garlic and gingerroot. Finely chop chiles. In a deep 12-inch heavy skillet cook onions in oil over moderate heat, stirring occasionally, until edges are browned. Add garlic, gingerroot, chilies, and remaining ingredients except coconut milk and prawns or shrimp and cook over moderately low heat, stirring occasionally, 8 minutes. Stir in coconut milk and remove skillet from heat. Sauce may be made days ahead and cooled completely before being chilled, covered. Shell prawns or shrimp, leaving tails and first shell segments intact, and devein if desired. Bring sauce to a boil, stirring. Add prawns or shrimp and simmer, uncovered, stirring occasionally, until just cooked through, 3 to 5 minutes. - Gourmet Magazine
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