Shrimp and Coconut Milk Curry
A spicy shrimp curry made with aromatic spices, onion, sweet and hot peppers, lime juice, fresh cilantro, heavy cream and coconut milk. Serve over cooked basmati or jasmine rice.
1 teaspoon vegetable oil
1 onion, chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, crushed
1 jalapeño pepper, seeded and minced
2 tablespoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cups heavy cream
1/4 cup coconut milk
1 1/2 pounds shrimp, peeled and deveined
1 tablespoon cornstarch
2 tablespoons lime juice
1/3 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Cooked basmati, jasmine or other long grain rice
- In a heavy saucepan over medium heat, heat oil. Add onion and bell pepper; sauté until softened, about 5 minutes.
- Add garlic, jalapeño, curry, cumin and coriander; cook 2 minutes more.
- Reduce heat to low and add cream and coconut milk. Bring to a simmer and cook for 5 minutes, stirring frequently. Add shrimp and cook, uncovered, until shrimp are pink, about 10 minutes.
- In a small bowl combine cornstarch and lime juice; stir until smooth. Add to shrimp mixture and cook, stirring constantly, until thickened. Season with cilantro, salt and pepper. Serve over cooked rice.
Makes 4 servings.