Posted on

As Caribbean as coconut

As Caribbean as coconut

Share

I tried both dishes the other day and I was greatly surprised at the flavour. Although I am not accustomed to cooking with coconut milk, I must admit I’m in love with it.

Coconut Curry Shrimp

You will need:

1 lb shrimp

1 green pepper (chopped)

1 onion (chopped)

3 cloves of garlic (minced)

1 sprig of chive (minced)

2 tablespoons coconut oil

4 teaspoons curry powder (divided)

1 teaspoon sea salt and black pepper (for shrimp) and 1 teaspoon salt and black pepper (for sauce)

1 teaspoon thyme

1 whole flavour pepper (pimento)

1 tablespoon ketchup paste

1 cup of coconut milk (I use the powder and mix with water)

1/4 cup of water

Method:

In a large mixing bowl, season shrimp with salt, black pepper, 2 tsp curry powder and thyme and let sit for a few minutes. Heat oil on medium-high heat in a skillet and saute peppers, onion, chive and garlic until onion is transparent. Add coconut milk, water, ketchup, and 2 tsp. of curry powder. Add in the shrimp and whole flavour pepper and cook for about 3-5 minutes until the shrimp is pink. Lower heat and simmer for another 3-5 minutes until curry sauce thickens. Add more sea salt and black pepper to taste and serve hot.

Tips: Instead of shrimp, small strips of chicken, pork or beef can be used as well. You can add a little green seasoning to the meat if you wish.

Coconut Rice

You will need:

1 tablespoon coconut oil

1 garlic clove, minced

1 green onion, chopped

1/4 teaspoon dried thyme

1/2 can kidney beans or pigeon peas, drained and rinsed

1 cup water

1 cup coconut milk

1 cup white rice

1/2 teaspoon salt

Method:

Heat oil in a large pot over medium high heat and add garlic, onions and thyme; sauté for about two minutes, taking care to not burn the garlic. Add the beans, water and coconut milk to the pot; stir and bring to a boil. Add in the rice and salt and cover. Turn the heat down to low and simmer for 15 to 20 minutes, or until the liquid is absorbed and the rice is tender. Add more coconut milk if the rice needs to be cooked longer.

Serve warm.

LATEST NEWS