Tropical Red Curry Shrimp With Coconut Rice

Recipe by
READY IN: 40mins




  • 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.