any good coconut shrimp recipes

You probably are looking for a rolled in coconut flakes as was just posted, however I like this one over jasmine or basmati rice. Wonder how blueberries tossed in would enhance the flavor??

Shrinp, Curry, Spicey, in Coconut Milk (Phrik Goong Karee), Thailand

This is a great make ahead meal. Just finish off after your guests arrive for a very flavourful entre. We just recently arrived back in the San Francsco Bay Area, California after a Winter holiday in Cambodia and Thailand. This quick and easy and very tasty shrimp curry is one I learned from a delightful Thai cook in Hua Hin, which is on the Bay of Thailand and has a plethora of fresh seafood always available.**********This is the perfect dinner for those evenings where you are too tired to really cook. This is a 30 minute meal full of exciting flavours! ************* Place the frozen shrimp into cold water to defrost, or better yet stop and pick up fresh shrimp on the way home.Prep your ingredients. And your flavourful home made Thai Shrimp Curry is but minutes away.************Place Jasmine rice in the microwave rice cooker, and make my easy and quick yummy Thai shrimp curry. Viola dinner in less than 30 minutes with easy clean up.*************A nice easy veggies side is baby bok choy drizzled with Thai Oyster Sauce and a few sprays of Roasted garlic Oil. I place the bok choy in the microwave in a small covered dish and cook just a couple of minutes to ala dente stage. Or of course you can stirfy in a small wok using fresh garlic, bok choy and then drizzle with the Thai Oyster Sauce.*************


INGREDIENTS:
1 large onion
3 large shallots
8-10 Cloves Garlic
1 stalk of lemongrass, sliced, and minced
20 to 25 dried red chiles
1 Tbs neutral oil, like corn, rice bran or grapeseed
1 Tbs curry powder, preferably homemade
2 Tbs red curry paste, preferably homemade
3 cups coconut milk, homemade or canned (about two 13-ounce cans)
1 1/2 to 2 lbs shrimp/shrimp, peeled (Thai Tiger Prawns are great)
Fish Sauce to taste
1/4 cup fresh lime juice
Chopped fresh cilantro leaves for garnish




Procedure:
1 Remove the outer leaves of lemongrass, trim top stalk and bottom hard portion. Slice the tender portion, then mince.
2 Combine the onions, shallots, garlic, minced lemongrass, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground or place ingredients in mortor and pestle and pound until a smooth consistency. This method results in greater flavour.
3 Heat wok over medium flame, add oil. Add the onion-shallot mixture and the curry powder and paste, cook stirring, until it begins to brown, 5 to 10
4 minutes. Add the coconut milk and remaining chiles, bring to a gentle boil, add the shrimp.
5 Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 4 to 8 minutes. Taste and add fish sauce to taste, add lime lime juice. Taste and adjust according to your taste.
6 Garnish and serve with steamed Jasmine rice.
7 You can make this curry paste and refrigerator a day or so before making the rest of the dish. Ten you just heat, add the coconut milk and prawn/shrimp for a very quick meal.
8 The sweetness of coconut milk tames the heat of this quick curry,
9 but it remains a dish for fans of fiery food. You can of course reduce the heat by using fewer chiles.
10 Serve with steamed Thai Hom Mali Jasmine ice.


Servings: 4
Preparation time: 30 minutes

Recipe Type
Main Dish

Recipe Source
Author: Mary-Anne Durkee

Source: BellaOnLine, Mary-Anne Durkee, 2008/01/30

I've got one in the cooks section of my website, that we think is awesome.....deep fried however

Wait till you taste it, not sure what possesed me to make that stuff but it sure tastes good.

That's definately a possibility..either way it was a success..