Curried Shrimp in Coconut Milk

Today’s shrimp dish uses curry, a favorite in India, but the curry paste and ingredients makes for a satisfying, Asian inspired pleasure.

Shrimp of the Week

Curried Shrimp in Coconut Milk
serves 4 – 6

2 1/2 cups (1 pint) coconut milk
2 tbsp yellow curry paste
1 tbsp fish sauce (Worcestershire or soy sauce is okay but with different results)
1/2 tsp salt
1 tsp granulated sugar
1 lb jumbo shrimp, shelled, tails left intact and deveined
8 oz cherry tomatoes
Juice of 1/2 lime, to serve
2 red chillies, cut into strips, to garnish
Coriander leaves, to garnish

Put half the coconut milk into a pan or wok and bring to the boil.Add the yellow curry paste to the coconut milk, stir until it disperses, then simmer for about 10 minutes.Add the fish sauce, salt, sugar and remaining coconut milk. Simmer for another 5 minutes.Add the prawns and cherry tomatoes. Simmer very gently for about 5 minutes until the prawns are pink and tender.Serve sprinkled with lime juice and garnish with chilies and coriander.

Yellow Curry Paste
6 to 8 yellow chilies
1 chopped lemon grass stalk
4 peeled shallots
4 garlic cloves
1 tbsp peeled chopped fresh root ginger
1 tsp coriander seeds
1 tsp mustard powder
1 tsp salt
1/2 tsp ground cinnamon
1 tbsp light brown sugar
2 tbsp oil
Process all in a blender. When a paste has formed, transfer to a glass jar and keep in the fridge.

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