Another original recipe by yours truly! I used my own homemade teriyaki sauce as well, which I should post the recipe for soon. Against my better judgment and roaring hunger, I did not take a photo of this dish before digging in… but my husband has declared this one a “keeper” so I will be making it again.
Before continuing I would just like to add that I have never been a huge fan of coconut, but in certain dishes and desserts I find it positively delish.
- 1 can of coconut milk
- 1 1/2 to 2 cups jasmine rice (I used 2 pouches of Boil-in-a-Bag quick rice)
- 1 cup water
- 1 tsp sugar
- pinch of salt
- 20-25 frozen medium shrimp
- red, orange and green bell peppers, sliced
- sweet onion
- 1/4 cup brown sugar
- 2 tsp minced garlic
- 2 tsp curry powder (or to taste)
- 1 tbsp dried cilantro (or to taste)
- 1/2 cup shredded coconut
- 2 tbsp vegetable oil
- teriyaki sauce (to taste)
- Thaw the shrimp in a bowl of cold water.
- In a medium saucepan, combine 1/2 can of coconut milk, 1 cup of water, 1 tsp of sugar and a pinch of salt, stir. When the sugar is dissolved, add 2 cups of jasmine rice and turn the heat on high. Once the water begins to boil, reduce heat, cover and let simmer for 12 minutes or until the rice is tender. Place rice in a serving dish and sprinkle with cilantro and shredded coconut.
- Create your coconut curry sauce by combining the remaining 1/2 can of coconut milk, minced garlic, curry powder, cilantro, shredded coconut, teriyaki sauce and brown sugar. Mix thoroughly.
- Begin sauteing peppers and onions on medium-high heat with vegetable oil. Add your coconut curry sauce to the dish, reserving some for cooking the shrimp. Cook until sauce has reduced and thickened slightly. Remove peppers and onions from pan.
- Add remaining coconut curry sauce and sautee shrimp until thoroughly heated (approximately 2 minutes). If you used pre-cooked shrimp, then they should just curl up some. If you are using uncooked shrimp, sautee for about 4-5 minutes or until pink.