I love shrimps! Moira shared this recipe that she found on recipezaar but have changed a couple of things, and I thought to try another way of preparing my shrimps. It was so delicious, I will definitely make it again. I sure love the taste and will definitely prepare this dish again.
I would recommend preparing every ingredient before cooking, especially all the spices for the curry sauce. It will definitely make the experience easier. Here it goes:
Curry Sauce
2 teaspoons chili oil (I used olive oil since I can't find any chili oil at the store)
1/4 cup onion
2 tablespoons minced garlic
2 teaspoons ground ginger
1 cup chicken broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground mace
1/4 teaspoon turmeric
(2) 13.66oz cans of coconut milk
2 medium carrots, julienned
1 small zucchini , julienned
1/2 cup frozen peas
2 Green Onions (finely chopped)
Okay, so here is the recipe for peanut sauce just incase you wanted to make it, but I cheated and BOUGHT the sticken' bottle. And it tasted just fine....lol
PEANUT SAUCE
1/4 cup creamy peanut butter
2 tablespoons water
4 teaspoons sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon lime juice
1/2 teaspoon chili oil
Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan over medium heat. Heat just until mixture begins to bubble, then cover the pan and remove it from the heat.
Chicken
3 chicken breasts (Costco size)
14 shrimps
1/4 cup cornstarch
1/2 cup vegetable oil
4 cups cooked white rice
GARNISH
1 1/2 cups roasted coconut *(instructions below)
Fresh Parsley (finely chopped)
Finely chopped peanuts
Peanut Sauce
Directions
Make the curry sauce by heating the chili oil in a large saucepan over medium heat. When the oil is hot add the onion, garlic, and ginger. Sauté for about about 30 seconds then add the chicken broth. Add the spices (cumin, coriander, paprika, salt, black pepper, and turmeric) and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil, then reduce heat. Add the julienned carrots, zucchini, green onions and frozen peas and simmer for 20 minutes.
Cut the chicken breasts into bite-size pieces. Coat the chicken with corn starch.
Heat the vegetable oil in a large skillet over medium heat. Add the coated chicken to the pan and sauté it for a couple minutes, turning as it cooks. Cook the chicken until it's done. Transfer to the curry sauce, stirring occasionally.
Place cooked rice in a small soup bowl, pressing firmly. Invert the bowl onto the center of the plate, tap gently and lift the bowl up. Pour the curry mixture around the rice with a little drizzle over the rice. Garnish with the above choices ......ENJOY!
*Instructions for roasting coconut
Toast the flaked coconut by preheating your oven to 300 degrees. Spread coconut on a baking sheet and toast it in the oven. Stir the coconut around every 10 minutes. You are looking for a light brown....It was just under 15 mins for me. Watch closely. Take it out of the oven and let it cool.
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