Friday, March 11, 2011

Recipe : Curried Coconut Shrimp with Sweet Potato Fries

Monica was kind enough to share the ingredient list over dinner.
What a fragrant dish - Caribbean flavors accompanied by crispy sweet potato fries ...

2 sweet potatoes

oil for deep-frying

salt and freshly ground pepper

Peel sweet potatoes and cut into long, flat ribbons using a vegetable peeler.

Pour oil for deep-frying into a large saucepan and heat over medium heat until it is hot, but not quite smoking.

Season the sweet potato planks with salt and pepper and deep-fry them in batches until cooked and crisp, about 1 or 2 minutes.

Remove from oil with a slotted spoon and drain on paper towels. Keep hot to serve with the shrimp when ready.

1 red bell pepper, seeded and finely chopped
2 pounds large shrimp, cleaned, peeled and deveined
2 cloves garlic, finely chopped
2 cups coconut milk
1/4 cup olive oil
1 tablespoon mild curry powder
1 bunch cilantro, leaves only, finely chopped

To make the shrimp, pour the olive oil into a heavy-based saucepan over a medium heat. Chuck in the shrimp, garlic and bell pepper and cook for about 3 or 4 minutes.

Add the curry powder. Stir well and cook for a further minute, then add the coconut milk.

Season with salt to taste, turn the heat up to high, and continue cooking, stirring constantly, until the sauce is much reduced and thick, about 10 minutes.

Stir in the cilantro and remove from heat.

Serve immediately with the sweet potato fries, generously garnished with cilantro leaves.

✳  ✳  ✳  ✳  ✳  

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