Shrimp in Coconut

Shrimp in Coconut

Cream Sauce

Serves about 4

INGREDIENTS:

• 1 lb large shrimp, peeled and pre-cooked

• 4 medium red skin potatoes, diced

• ½ cup chopped onions

• 3 tbsp olive oil

• 4 mushrooms, sliced

• 1 tbsp curry powder

• 3 cloves garlic, minced

• ½ cup diced tomatoes

• 1 cup coconut milk

• 2 tsp paprika

• 2 stalks scallion, chopped in small pieces

• 1 tsp thyme leaves

• 2 dried red chillies, finely chopped

• ½ cup walnuts (optional)

1. Warm oil on medium heat. Add potatoes and sauté over low heat until just barely

tender, stirring constantly.

2. Add onions, and scallion and let sauté until onions are transparent.

3. Add garlic, paprika, parsley and curry powder. Continue to cook over low heat for

3 minutes, stirring constantly. Add the coconut cream, mushrooms, thyme and

tomatoes and cook for 3 minutes on medium heat. Stir often, to prevent the

coconut milk from drying out.

4. Add the shrimp and cook for another 5 minutes until shrimp are tenderly cooked.