COCONUT CURRY SHRIMPS WITH GINGER AND LEMONGRASS

INGREDIENTS

2 pounds large (16-20 size) shrimps, peeled and deveined

3 tbsp olive oil

1 yellow onion, diced small

3 cloves garlic, smash and chopped

A 1-inch piece of fresh ginger, peeled and minced

1 stalk of lemon grass (*see note at the bottom)

2 tbsp curry powder

1 can of light coconut milk

¼ cup water

Juice of 1 lime

½ tsp dried chili flakes or 1 whole long red chili, optional

a few shakes of tabasco, optional

1 bunch of basil, leaves only

2 handfuls of fresh baby spinach

To Serve

1 jalapeno, finely chopped

handful cilantro leaves, roughly chopped

2 green onion, sliced in rounds

1 lime, cut into wedges

2 cups cooked brown or mixed grain brown rice, (measure after cooking)

DIRECTIONS

1. Heat a heavy duty fry pan or cast iron pan over medium high heat. Add half the oil. Add the shrimps and cook for 2-3 minutes on each side or until they are opaque. Remove from the pan to a plate, set aside.
2. Add the remainder of the oil. Add the onion and sauté until translucent and golden, about 5-7 minutes. Add the garlic, ginger and lemongrass, sauté for another minute or two. Add the curry powder, mix into the onion mixture, cook for another minute.
3. Add the coconut milk. Add the water to the empty can of coconut milk, swish it around the can and dump that water into the pan with the coconut milk, let it boil, add the lime juice, salt, chilis, tabasco. Let the sauce boil and reduce for about 6-7 minutes. Taste the sauce, add more, chilis or lime to taste. Add the basil and spinach. Let the sauce thicken so that it coats the back of a spoon, about 3-4 minutes.
4. Add the shrimps back to the pan, let cook for 2-3 minutes. Transfer to a serving dish and garnish with chopped jalapeno, cilantro, green onion.
5. Serve with the cooked rice and lime wedges.slat

Serves 6

*Lemongrass is very easy to find in a regular grocery store in the vegetable section. Cut the root end off the lemongrass and then cut the lemongrass where the white part meets the greener part (you only use the white part), discard the root end and the darker part. Slice the lemon grass piece in half in the length and remove the outside two layers of the lemongrass (this part is too tough), and discard. Then chop the white part very finely. You can freeze any unused stalks of lemongrass, chopped or left whole.

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