Shrimp in coconut curry sauce

Yield: 6 Servings

Measure Ingredient
2 tablespoons Vegetable Oil
1 \N Garlic clove, minced
1 \N Onion, finely chopped
2 tablespoons Ginger, fresh, finely minced
3 tablespoons Curry Powder
1½ cup Chicken Broth
2 cups Coconut Milk
1½ cup Pineapple
1¼ pounds Shrimp, fresh cooked peeled
1 cup Peanuts, roasted
1 \N Cilantro
1 \N Lemon wedges

GARNISH

* The fresh pineapple should be cut into small, bite size wedges.

In a frypan over medium heat, saute the garlic and onion in the vegetable oil until the onion is transparent. Add the ginger and curry powder and cook gently 2 - 3 minutes.

Stir in chicken broth to blend and simmer uncovered 5 minutes. Add the coconut milk.

Just before serving, add the pineapple and shrimp and heat through.

Serve with rice and garnish with chopped roasted peanuts, chopped cilantro and lemon wedges. Serves 6.

From The Gazette, 91/04/10.

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