I have a secret to share. This may heap much criticism on my head, but I can’t lie. I loathe shredded coconut. I mean, I cannot stand it. I can cut up a whole coconut and eat myself into a coma off of the chunks of yummy goodness, but shred that stuff and my gag reflex kicks in. I wish I was kidding and this may not be the best way to sell this recipe, but…where was I going with this?
Oh, yeah, so this recipe calls for shredded coconut, but thankfully my mother had a solution for me and this became a fondly remembered staple of my childhood. If you’ve never made curry because it seems (and very well can be) difficult, this is the recipe for you. I put off making it sometimes because I forget how incredibly easy it is to throw this delicacy together. There are very few adjustments needed here, so rest assured, it’s tough to screw up and so delicious!
- 1/2 – 1 lb raw, peeled, deveined shrimp
- 1 can coconut paste or milk
- 1 cup unsweetened (pahtooie!) coconut flakes, or 1 cup sweetened and rinsed coconut flakes (sweetened, rinse tend to puree better)
- 1 tsp ground cayenne pepper
- 1/2 tsp garlic powder
- 1 small onion, chopped
- 1 TBSP ground coriander
- 1/2 + 1/2 tsp tumeric
- 1/2 tsp + 1 pinch salt
- 1 & 1/2 jalapeno peppers, seeded and chopped
- 2-3 TBSP oil
- cooked rice
- In a blender, puree the coconut flakes and coconut milk or paste until smooth. I mean really smooth. No chunks of flakes to be had.
- Saute onion and coriander in 1-2 TBSP olive oil in a large pot for about 5 minutes on medium high heat. Remove from heat, wait 1 minute, then add 1/2 tsp tumeric, cayenne pepper and a bit of water to prevent burning and cook an additional 1 minute on medium heat. Add 1/2 tsp salt and 1/2 tsp garlic powder. and cook 1 minute.
- In a skillet cook shrimp with a pinch of salt and 1/2 tsp tumeric in 1-2 TBSP oil for 5 minutes or until pink.
- Add chopped jalapeno, shrimp and coconut mix to the onion mix, stirring well and cook on medium for 10 minutes.
- Serve over rice.