Caribbean Coconut Shrimp Curry
Introduction
I absolutely love Caribbean food! This dish combines the creamy goodness of coconut milk with the heat of Caribbean curry powder and scotch bonnet chilli's with plump shrimp and vegetables. This is always a crowd pleaser in our house. This is quite a hot dish so for those who can't handle the heat use less curry powder and a milder chilli or leave out the chilli altogether.
The potato can take a bit of time to cook through and the shrimp only take a couple of minutes so don't rush to add the shrimp until the potato is cooked through. The potato should be soft but still hold its shape.
I like to serve this dish simply with rice and peas or with a coriander roti although it is quite a filling dish due to the potato. This dish pairs well with a nice coconut rum punch or a mojito.
Difficulty
Advanced
Serves
4
Equipment
Large Saucepan
Wooden spoon or spatula
Ingredients
- 1 medium onion (Sliced)
- 500g large shrimp or king prawns (Shells removed and deveined)
- 1 x 400g tin of full fat coconut milk
- 400 ml chicken stock
- 1 x red Bell pepper (Sliced)
- 1 x yellow bell pepper (Sliced)
- 1/2 a Scotch Bonnet (Diced finely with seeds removed)
- 1 x tbsp Ginger-Garlic Paste
- 300g white potato (peeled and diced into 1 cm pieces)
- 1 x tbsp Caribbean Curry Powder
- 1 x tsp dried thyme
- 1 x tsp All purpose seasoning
- Juice of 1 lime
- 1 x tbsp honey
- 1 x tbsp fresh coriander (finely chopped) to serve
- 1 x tbsp oil for frying
- 1 x tbsp jalapeno pickling liquor
Method
- Gently fry the onions over a medium heat for around 5 - 10 minutes until fully cooked through and caramelised. Add in the read and yellow peppers and cook for a further 3 - 4 minutes.
- Add in the scotch bonnet and ginger-garlic paste and cook for another 1 minute. Stir in the dried thyme, curry powder, all purpose seasoning and coconut milk and stir for 2 minutes until fully combined.
- Add in the potato and chicken stock, bring to the boil then drop to a low-medium heat and cook for 10 - 15 minutes until the potato is softened but still holds it shape.
- Add in the shrimp, pickling liquor, juice of a lime and honey. Stir well and then cook for 3 - 4 minutes until the shrimp are cooked through. Garnish with the coriander and serve.