The BEST coconut curry
I love ethnic food. I love the spices, the flavor, the uniqueness of it. I grew up in a American Italian household. It was always either meatballs and spaghetti or chicken broccoli and pasta. All delicious, my mom is an amazing cook, however once I got a taste for spices I hooked.
I love reading cookbooks, nutrition books, and obviously health and food blogs. A while back I read Sophie Dahl’s book, Miss Dahl’s Voluptuous Delights. I came across her amazing coconut curry recipe. Through the years I have modified this curry to come up with the prefect blend of spice, sweet, tart, creaminess. I hope you enjoy!
1 Tbs. coconut oil
1/2 onion chopped
1 clove garlic, minced
1/2 serano chili pepper, chopped
1 tsp. curry, coriander, and cumin
1 pound shrimp
1 can light coconut milk
3 limes, zest and juiced
1 tbs. toasted unsweetened coconut
Salt and Pepper
2 Tbs.coconut amnios
Marinate shrimp in coconut amnios, agave and water. Set aside for 20 minutes. Pat shrimp dry and set aside
In a pan sauté onion in coconut oil until translucent over medium high heat, about 2 minutes. Add garlic, stir until fragrant. Add serano chili, stir until soft, about 2 minutes. Add spices plus salt and pepper to taste. Leave in pan for 30 seconds, allow the spices to get toasted.
Add shrimp to pan, all them to get slightly seared, do not burn spice mixture. Add in coconut milk, let simmer for 5 minutes. Add in limes juice.
Top with cilantro and coconut and enjoy!