Sunday, January 23, 2011
For tonight's meal, I have found the perfect way to cook shrimp curry. This shrimp is cooked at the right time and not over cooked or turn into rubbery.
1/2 pound big shrimp
Take 2 cups of the curry gravy cooked with the following ingredients:
2 tablespoons Sambal mix (blend red hot cherry peppers, onion, garlic, and ginger)
1 tablespoon sweet soy sauce
1 teaspoon salt
1 can coconut milk
2 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon grated fresh ginger root
1 tablespoon olive oil
1/2 cup hot water
Shell and wash the shrimp. Set aside.
In a bowl, mix curry powder, cumin, coriander, cinnamon and grated ginger. Add 1/2 cup hot water to the mixture.
In a medium pot, heat olive oil.
Add sambal mix. Cook for one minute.
Then add sweet soy sauce.
Add coconut milk, salt and the curry mixture.
Bring to a boil.
Turn off and add coriander leaves.
In a sauce pan, use about 2 cups of the cooked curry gravy.
Heat the curry gravy through.
Turn when one side is pink.
Cook the other side until pink. About 1 or two minutes.
Turn off the stove.