Spicy Coconut Shrimp Curry By: Kanak Attack Kitchen
Prep Time: 5 minutes
Cook Time: 25 minutes
Ingredients:
- 2 Tbsp Olive Oil
- 1 1/2 Pound Peeled and De-vined Raw Shrimp
- 6 Cloves Garlic (Minced)
- 1 Medium Onion (Quartered)
- 1 Cup Carrots (cut into 1/2 in. circles)
- 8 Dried Chili Peppers (May add more or less, depends how spicy you like it! 8 of these was pretty spicy, so if you can’t do spicy. I’d say only add 4. I also kept the seeds in!)
- 1 pack Medium Hot Curry Block (I used the Golden Curry Brand!)
- 2-3 cups of Water
- 1-2 cans of Evaporated Coconut Milk (I used Natures Charm)
- Salt & Pepper (add to taste)
Instructions:
- Heat up olive oil in a pot and add the dried chili peppers (I cut them into 1/4 in pieces and i also kept the seeds in for some spice) cook until the chili toasts a little. (you’ll know, when you sniff it and your nose hair disintegrates)
- Add the garlic, onion, and carrots and fry for 5 minutes or until the vegetables get a little color on them
- Add the shrimp and fry until fully cooked.
- Add the water, then add the curry blocks. ( I added the whole pack, make sure to break the block into pieces, it’ll make it easier to mix with the water) Bring to a boil, and wait for the liquid to thicken.
- When the curry is fully incorporated and the liquid has thickened, add the can of coconut milk (this is also a preference of how much coconut milk you would like to add. If you like don’t want it to taste very coconut-ty, add only 1/2 of the can or 1 1/2 can if you like coconut. I think 1 can was a perfect balance.)
- Cook for about 5 min more or until all the coconut milk is fully incorporated, and you’re done!
Enjoy!
Best served with a bowl of rice! Delicious, great way to satisfy your curry craving.
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