Gluten and dairy free. Go outside your comfort zone and try this dish! Serves 3-4 people.
13.5 oz organic coconut milk
8 oz unthawed raw large shrimp (peeled, deveined and tail off)
1 1/2 tablespoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoon sugar
1/2 teaspoon paprika
3 teaspoon garlic oil
1 teaspoon garlic oil for shrimp
1/2 teaspoon olive oil for pepper mixture
2 tablespoons of water to dissolve 11/2 tablespoons cornstarch
1/3 cup diced green onions green part only (for sauce)
1/4 cup green onion (for pepper mixture)
6 Mini sweet peppers (cut into pepper rings)
1 small jalapeño (diced)
1/3 cup shredded carrots
Side Note: Cook desired amount of rice to pour shrimp curry on. I suggest buying the minute rice cups you can microwave to make your life easier.
1) In a medium pot whisk coconut milk (make sure you shake the can good before opening it), curry powder, salt, pepper, paprika, and garlic oil until fully combined. Use a kitchen scissors and cut 1/3 cup green onion (green part only) and add to curry sauce. Turn burner on medium-high. Turn heat down if you think the bottom is burning.
2) Dissolve con starch in water and add to coconut curry pot. Whisk until fully combined.
3) Do not walk away from burner. Whisk on heat until it begins to thicken. This should take 5-8 minutes. Take off heat.
4) If your shrimp still has the tail on make sure you remove the tail before cooking.
5) Pat the shrimp dry with a paper towel.
6) Lightly toss shrimp in garlic oil. Add salt and pepper taste. In a large pan on medium high cook the shrimp for 5-8 minutes toss occasionally. Set aside in bowl.
7) Cut mini peppers in pepper rings and place in large pan. Use a kitchen scissors and cut the green onion (green part only) and add to pepper rings. Next add shredded carrots and olive oil.
8) Cook pepper mixture on medium-high for 3-5 minutes.
9) Add shrimp and curry sauce to pepper mixture. Mix until fully combined.
10) Simmer for 5 minutes. Take off heat and wait 5 minutes before serving.
11) Pour over cooked rice.