Braised Shrimp in Ginger-Coconut Sauce

Curry Paste
-2 Tbs peeled and grated fresh ginger
-4 to 5 garlic cloves, crushed
-1 Tbs ground turmeric 
-1/2 Tbs red chili's (i use the kind in the jar)
-2 Tbs white vinegar


Mix or blend (in a food processor) all the Curry past ingredients. 


In a wok or pan over medium-high heat, warm 2 Tbs peanut or coconut oil. Add 2 finely chopped shallots and curry paste. Stir fry until unions are soft (2-4 minutes).  Add  1 lb shrimp (you can use frozen prawns or fresh jumbo tiger prawns). Cook until the shrimp change color, about 3-4 minutes.


2 ripe tomatoes chopped
1 can coconut milk
Freshly cracked pepper
Dash of salt
2 Tbl chopped fresh cilantro


After Shrimp change color, add tomatoes and cook until soft, about 2 minutes. Add coconut milk and reduce heat to low. Simmer until sauce thickens slightly and shrimp are tender (6-8 minutes). If you like it spicy....add a teaspoon of chili oil or another teaspoon of chili's from the jar. Stir in cilantro and pepper.


Serve over jasmine rice, top with fresh cilantro and a wedge of lime.

Shrimp Curry

My absolute favorite meal growing up!

1/4 cup butter (melted in pan)
1 1/2 cup milk 
1/4 cup flour 
3 Tbs. ketchup 
1/2 tsp. salt
1/4 cup cooking sherry
Dash of paprika
1-2 tsp. yellow curry
1 1/2 cups cleaned baby shrimp

Cook butter, flour, and seasonings in pan over medium-low heat. Gradually stir in milk. Cook until sauce becomes thick and smooth (stirring constantly). Add ketchup, sherry, and shrimp. Heath thru. Serve over fluffy white rice. Sprinkle with extra curry if desired.