Thailand - Coconut Curry Shrimp & Lemongrass Jasmin Rice

our Thai menu included

Thai Coconut Shrimp Curry 
with
Lemongrass Jasmin Rice

This recipe was really delicious & easy to cook; 

it could be accomplished by kids with a little supervision or inexperienced cooks 

& would be great for a dinner party dish to impress guests. 

I was surprised that the addition of the fresh pineapple was such a compliment to the dish 

& am glad I ignored my temptation to leave it out. Hope you like this recipe; enjoy!

THAI COCONUT SHRIMP CURRY

INGREDIENTS:

CURRY SAUCE:

·      1 can good-quality coconut milk (regular or lite)

·      1 stalk lemongrass , finely sliced and minced

·      1-2 fresh red chilies, minced

·      1/4 cup red onion, minced

·      3-4 cloves garlic, minced

·      1 thumb-size piece fresh ginger, grated

·      ½  tsp. shrimp paste

·      ¾  tsp. turmeric

·      ½ tsp. ground coriander

·      3 kaffir lime leaves

·      2 Tbsp. brown sugar

·      1 Tbsp. tomato sauce

·      2 Tbsp. fish sauce + more to taste

·      squeeze of lime juice

·       

    CURRY INGREDIENTS:

·      14 medium to large fresh shrimp, shells removed

·      2 cups fresh pineapple chunks

·      1 ½  to 2 cups cherry tomatoes

·      1/3 cup dry toasted coconut

·      handful of fresh coriander

METHOD:

1.     Place all curry sauce ingredients - except the lime leaves - together in a food processor & blend well to combine.

2.     Pour sauce into a wok or deep pot on the stove.

3.     Add the kaffir lime leaves, and turn heat up to medium-high.

4.     Stir occasionally. When the sauce reaches a boil, turn down the heat to medium.

5.     Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6-8 minutes, or until the shrimp turn pink and look plump.

6.     Remove from heat and cover with a lid to keep warm while you toast the coconut.

7.     Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan over medium-high. "Dry fry" the coconut, stirring continually until it turns golden-brown and is fragrant. Transfer to a small bowl. Tip: Coconut will burn easily, so be sure to stay with it while it toasts. Remove immediately from the pan when toasted, or the heat from the pan will continue to toast it.

8.     Add 1/2 the toasted coconut to the curry, stirring to incorporate.

9.     Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you'd like it sweeter.

10.  To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut overtop, plus a little fresh coriander.

I found  this recipe at   http://thaifood.about.com/od/thaicurrydishes/r/thaishrimpcurry.htm

 Lemongrass Jasmin rice. 

 easy to make;  just add a few kaffir lime leaves & a stick of lemongrass (crushed with the back of a spoon to release the flavours) into the pot with the rice, water & salt!

Regular RICE Recipe

INGREDIENTS:

·      4 cups of long grain rice

·      8 cups of water 

·      2 teaspoons of salt 

METHOD:

1.     Put the rice in a sieve and then rinse it with cold water till it is clean and clear.

2.      Drain it thoroughly to remove all the water from the rice.

3.     Take a large pot with a tight fitting lid

4.     Add rice &  water and bring to the boil stirring often

5.     When the mix comes to the boil stir well

6.     Cover the pot with a lid & reduce heat to lowest point then cook covered for 10 mins

7.     After ten minutes turn off heat. Do not remove lid. Let pot sit on cooling element for a further ten minutes then just let it sit with the lid on until ready to serve

Photo used under fair use laws from:

https://peasandcrayons.com/2019/10/thai-coconut-shrimp-curry.html