Coconut Curry Shrimp

Yields1 Serving

Children are incredibly underestimated.

We sometimes convince ourselves that they can't do certain things because - let's be honest - teaching involves trying and probably failing and cleaning messes and dealing with tantrums... it can go on and on.

So we parents convince ourselves that they are too young. They are too young to remember flying and traveling - so why take them? And they are too young too eat this or that - so why try? They are too expensive and won't appreciate flavors. 

But it's amazing how they can surprise us when we least expect. Like when your 5 year old daughter decides sushi is her favorite food, or when your middle boy loves dijon salmon. And boy, what a surprise when your 18 month old baby’s favorite dish is coconut curry shrimp!

After all, early stimulation is key, so why not stimulate the palate too? So our kids can perceive the world in a fuller way than we did. So they can grow strong and outsmart all expectations we once had of them. 

This dish became a regular in our house when I was in my early twenties and curry started popping up in my cooking inspirations. Before I met Will, I lived for years in downtown San Jose with my hippie friends. Back then, life was cooking and dancing and partying. But now it somehow reminds me of my little baby. Who absolutely loves this dish, and will eat until the last bite, even when it is a little spicy. 

The strong, tropical, Asian flavors in this recipe go together like magic. When ingredients speak for themselves like they do here, it's sure to be love at first bite!

 Sesame oil
 1 sweet onion, chopped
 ¼ cup celery, chopped
 ¼ cup bell pepper, minced
 4 garlic cloves, minced
 1 tbsp curry paste
 1 tbsp yellow curry powder
 1 tbsp brown sugar
 ½ tbsp salt
 1 cup diced tomatoes
 14 fl oz coconut milk (1 can)
 1 tbsp coconut oil
 1 tbsp butter
 1 lb shrimp, cleaned and ready to cook
 1 tbsp soy sauce
 Pineapple (optional)

1

In a medium saucepan, add the sesame oil, onion, celery, bell pepper, and garlic. Stir for about 3 minutes. Then add the curries and brown sugar. Cook for another 5 minutes, stirring constantly. Add the tomatoes and coconut milk. Cook for 10 minutes on medium low. Blend it all together, and save in a bowl for later.

2

Heat a large saucepan. Add the coconut oil and butter. When it is hot, add the shrimp. Sprinkle with soy sauce and cook the shrimp for about 3 minutes on each side. Pour the curry sauce over the shrimp and cook on medium high heat for about 3 minutes.

3

Serve with jasmine rice and veggies - and why not in a pineapple bowl!

Drink Pairing: Hierbabuena Mojito

Music pairing: Bob Marley, Sun is Shining

Ingredients

 Sesame oil
 1 sweet onion, chopped
 ¼ cup celery, chopped
 ¼ cup bell pepper, minced
 4 garlic cloves, minced
 1 tbsp curry paste
 1 tbsp yellow curry powder
 1 tbsp brown sugar
 ½ tbsp salt
 1 cup diced tomatoes
 14 fl oz coconut milk (1 can)
 1 tbsp coconut oil
 1 tbsp butter
 1 lb shrimp, cleaned and ready to cook
 1 tbsp soy sauce
 Pineapple (optional)

Directions

1

In a medium saucepan, add the sesame oil, onion, celery, bell pepper, and garlic. Stir for about 3 minutes. Then add the curries and brown sugar. Cook for another 5 minutes, stirring constantly. Add the tomatoes and coconut milk. Cook for 10 minutes on medium low. Blend it all together, and save in a bowl for later.

2

Heat a large saucepan. Add the coconut oil and butter. When it is hot, add the shrimp. Sprinkle with soy sauce and cook the shrimp for about 3 minutes on each side. Pour the curry sauce over the shrimp and cook on medium high heat for about 3 minutes.

3

Serve with jasmine rice and veggies - and why not in a pineapple bowl!

Coconut Curry Shrimp
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