Cooking with Lanna

Coconut Curry Shrimp and White rice

In the 19th century curry was carried to the Caribbean by Indian indentured workers in the British sugar industry. By the mid-20th century, curries of national styles have become popular far from their origins, and increasingly becoming a major part of the Carribean cuisine.Curry has a combination of warm aromatic spices, such as turmeric, cumin. ginger and black peppers. For this recipe we will be using Badia Curry powder. Lets get started by collecting our ingredients.

For today's meal we'll need:

• 1 pound of Shrimp (Deveined shell removed but tail on)
• 1 whole red bell pepper julian style
• 1 whole green bell peppers julian style
• 16 oz of full fat coconut milk
• 1/2 cup of yellow onion julian style
• 2 cloves of garlic
• 1 1/2 Tbsp of fresh thyme, finely chopped
• 1 1/2 Tbsp parsley, finely chopped
• 4 Tbsp Badia Curry powder
• 2 Tbps of turmeric
• 1/2 Tbsp powdered ginger
• 1 1/2 Tbsp of Baron West Indian Hot Sauce
• 2 Tbsp of butter
• 1/2 Tbsp of olive oil
• 2 cups of long grain rice
• 1 1/2oz of vegetable stock

Directions

• Season the shrimp with curry, turmeric, ginger, and olive oil. Mix and refrigerate for later


• In a fine mesh strainer rinse your rice until the water runs clear. Add rice into a 2 quart size pot plus vegetable stock and water. Bring to an aggressive boil for 5 minutes, then reduce heat to a pleasent simmer for 15 minutes


• On medium-high heat combind butter, red bell pepers, green bell peppers, yellow onion, garlic in a 4 quart saute pan until vegetables are tender


• Lower heat add shrimp, thyme, coconut milk, and Baron West Indian Hot Sauce Simmer for 10 minutes


• When shrimps are fully cooked, turn off heat. Taste and adjust seasoning.
• Serve over rice and garnish with parsley

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