Tropical Red Curry Shrimp With Coconut Rice
- Reviews 1
Ready In: 40 mins
Serves: 4
Ingredients
Stir-fry Ingredients
- 20 tiger shrimp
- 7 ounces coconut milk
- 1 large mango, cubed
- 2 cups pineapple, cubed
- 4 small plantains, cubed
- 2 tablespoons macadamia nut oil
Curry Sauce
- 14 ounces coconut milk
- 1 teaspoon fish sauce
- 1 tablespoon red curry paste (or to taste)
- 1 cup fresh cilantro
Coconut Rice
- 1 cup white rice
- 1⁄2 cup water
- 7 ounces coconut milk
Directions
- shell the prawns and marinate in the fridge with coconut milk.
- Prepare rice just like you usually do, but substitute half the water with coconut milk.
- Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
- Add washed cilantro, stems and all into the sauce for flavor.
- remove cilantro before serving.
- Slice all the fruit into bit sized pieces.
- Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
- Let oil get smoking hot.
- Add fruit and swirl it around occasionally to prevent from sticking.
- Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
- Push fruit to the edge of the saute pan.
- Add shrimp and marinade in the center.
- Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
- Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
- Cook to desired doneness.
- Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
- Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.
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