Shrimp Curry w/ Coconut Rice

January 27, 2008

This was the New Year’s Eve dinner I made for Nikkie.  She liked it quite a bit. 

Add some love and creativity…  If you don’t have all the stuff – no worries.



1 1/2 cups rice (basmati is best)
1 cup water
1 (13.5 oz) can coconut milk – divided
1 large (yellow or red) onion chopped
3-5 cloves garlic chopped (or about 2T chopped)
1 tsp ginger powder (or 1T minced fresh)
curry powder – 1 tsp and 1T
Allspice – 1 tsp and 1 T
2 red bell peppers – sliced in thin strips
1-2 cups green beans (snapped and clean or defrosted!)
1 lb cooked, deveined shrimp (large or medium)
2 T cornstarch
1/4 cup broth (chicken or veggie) or water
corn/canola/vegetable oil – 1T then 2 T
1 tsp cayenne pepper*
2 TB fresh chopped cilantro


1.  Heat a 2 QT pot over med-high heat.  When hot, add oil and 2T of the chopped onion, a tsp of the garlic, 1tsp of curry powder, ginger, 1 tsp of Allspice. Add rice and sautee for 2 minutes.

2. Add 3/4 cup of the coconut milk and 1 cup of water, bring to a boil.  Cover and  lower heat to a simmer  – let simmer for 25 minutes.

3. While  rice has cooks, in a large skillet or wok, heat 2 T oil.

4. Sautee the onion, garlic, curry powder, and Allspice on medium heat for 3-5 minutes. 

5. Add bell peppers and green beans. Sautee for 10 minutes.  Stir occaionally.

6. While pepper and beans cook – In a small bowl or large glass measuring cup – stir the cornstarch into the broth/water and pour in  the rest of the coconut milk.  Stir it good (scrape up that cornstarch!)

7.  Add to pan with the peppers and beans.  Stir gently until a bit thickened.

8. Add shrimp and *cayenne pepper if using and cilantro.  Heat for 2 minutes.  Stir gently.

9. Fluff rice with a fork.  Spoon some on each plate and pour shrimp goodness over the rice.

Variations:  Tofu instead of Shrimp makes vegan goodness.  Press/drain/cube and sautee.   Chicken is good too – 1-2 breasts, 1inch pieces, sautee first until not-pink.

Tip: Madras curry powder is best.  Message me if you need some sent to you.  It’s divine and f’in cheap in my part of Queens. Nobody should do without.

shrimp curry coconut


One Response to “Shrimp Curry w/ Coconut Rice”

  1. Kellene Says:

    DANG that looks absolutely amazing! Great photograph, it makes me hungry 🙂 Do you post recipes on your blog often? You may enjoy these rice dishes also:

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