Fiery shrimp curry

Yield: 4 servings

Measure Ingredient
\N \N Karen Mintzias
2 \N Lemon grass stalks, or: Lemon zest
2 \N Shallots, minced
3 \N Garlic cloves, minced
2 teaspoons Fresh ginger, grated
2 teaspoons Coriander seeds
6 \N Yellow or green chilies (minced)
½ cup Fresh kaffir lime leaves (minced), or:
1 teaspoon Lime zest
1 teaspoon Honey
½ cup Unsweetened coconut milk
1 pounds Shrimp, peeled
2 teaspoons Canola oil
½ cup Lime juice
¼ cup Mirin or white wine
½ teaspoon Salt

PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard.

Coarsely chop lemon grass.

2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth.

3. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done.

Per serving: 276 calories, 10⅗ g fat, 34% calories from fat, 173 mg cholesterol, 0 g fiber.

Source: Delicious! - April, 1993 Typed for you by Karen Mintzias

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