Fish and seafood curries also are good starters because they call for a less intense concentration of curry.
This is as to, allowsthe flavour of the seafood to shine through.
As with many cuisines of the cultures that use coconut as a primary source for cooking also favour curries, which bring more health benefits to the party via the antioxidant and anti-inflammatory properties of turmeric, ginger and garlic.
1 pound medium or large fresh shrimp, defrosted
1 can full-fat coconut milk, refrigerated for 30 minutes
1 tablespoon coconut or canola oil
3-4 tablespoons curry paste (either yellow or green)
2 teaspoons tomato paste
2 carrots, peeled and sliced thin crosswise
1 red bell pepper, sliced thinly lengthwise
2 scallions, chopped, white and pale green parts only
1 clove garlic, minced
1 red chili, thinly sliced crosswise (optional)
1/2 cup white wine or dry marsala (or water)
2 tablespoons fish sauce (or soy sauce)
Juice of half a lime
1 bag or box fresh baby spinach, coarsely chopped
4-5 basil leaves, rolled into a cigar and sliced into ribbons
Chopped fresh basil or cilantro leaves and lime wedges for garnish
Cooked rice or cauliflower rice as an accompaniment
- Remove the top of the coconut milk can and spoon off the top, thick layer into a cup and set it aside, reserving the remaining milk.
- Heat the coconut oil in a large, heavy skillet over medium-high heat. Add the curry and tomato paste and cook for 1 minute, stirring constantly. Add the carrots, pepper and scallions and sauté for 2 minutes, then add the garlic and chili. Stir to coat everything well, then add the shrimp and spinach to the pan and sauté for 2 minutes, stirring frequently until the shrimp have picked up some of the browned bits on their edges.
- Add the wine, fish sauce and lime juice and stir. Tip the coconut milk into the pan, toss in the basil and then reduce the heat to medium and stir to mix everything together and scrape up the goodness from the bottom of the pot.
- Bring the pot to a bare simmer, then remove from the heat and stir in the reserved coconut butter. Serve over hot rice or cauliflower rice, garnished with chopped fresh basil or cilantro and a wedge of lime