An easy recipe with many layers of flavor (not too spicy). You can easily substitute chicken for the shrimp. Serves 4-5 people.
1 tablespoon EVOO
1 teaspoon ground cumin/geera
1 tablespoon ground curry powder (mild mix)
2 teaspoons ground ginger
1 red bell pepper sliced thin
1 habanero pepper sliced thin
2 green onions sliced thin
3 carrots sliced thin on a mandolin
2 lbs shrimp, peeled and deveined
1 teaspoon salt
l teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons fresh culandro chopped (similar to cilantro, but better flavor)
1 can light coconut milk
1 tablespoon crushed garlic
Heat EVOO in heavy pot. Sautee garlic until light brown color. Be careful not to burn it.
Add sliced green onions, geera/cumin, and curry powder. Cook over medium heat until vegetables are soft.
Next add bell peppers, carrots, and habanero pepper. Cook for 5 minutes. Stir shrimp into pot ensuring to coat with curry/cumin mixture.
Add coconut milk, ground ginger, cayenne pepper, and salt and pepper. Stir. Cook until shrimp turns pink color.
Add chopped culandro right before serving.
Serve with coconut rice*.
For coconut rice:
Make pot of rice as usual, but for one cup of uncooked rice substitute coconut milk for one of the two cups of the water.
Calories per serving 305
Total Fat 11.8g
Cholesterol 258.4 mg
Sodium 300 mg
Total Carbs 11.9g
Vitamin A 106.8%
Vitamin C 87.1%