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Tuesday, May 8, 2012
But of course Belize love is all in it. Red Thai Curry Shrimp and White Coconut Rice. So very easy to make
For the coconut rice
Ingredients:
2 cups white rice
2 tbsp coconut oil
1 tsp salt
1 1/2 cup coconut milk
Shrimp:
2 lbs shrimp de-vein
1 large green pepper
1 lb white mushroom
2 large carrots skinned peel and Julian
1 hot-pepper
1/2 cup coconut milk
1 large onion
1/2 cup cabbage shredded
1 tsp oregano
1 tsp thyme
2 tsp salt
2 tsp black pepper
2 tblp red curry paste
Method:
Bring the 2 cups of coconut milk to a boil, add salt and coconut oil. Once the boil is rapid add the rice and immediately turn down to low.
Shrimp Method:
1/2 cup coconut milk, red curry paste and the carrots,onions,hot pepper,cabbage and mushroom until translucent when the mixture has reduced place season shrimp into pot and cook for another 5 to 7 minutes. Until gravy is thick.
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