Shrimp and Coconut

Recipe Name: Shrimp and Coconut Catagory: Coconut cake recipes Date: 2007-11-13

Rating:

Ingredients:
1-1/2 lbs red shrimp, uncooked aprox 23 lbs
3 cups fresh coconut milk
2 T green curry paste
1 T Kachai (crushed with a flat heavy clever) or fresh gingerroot
2 T fish sauce
1 T fresh hot green chili strips, aprox 1inch long and 1/8 inch wide
4 fresh basil leaves

Directions:
Kachai is a thick root of the ginger family

Shell shrimp. Wash shrimp and let dry on paper towel.

Prepare coconut milk:
Take fresh raw coconut aprox 3 cups coarsely chopped and add 3 cups hot water. Let milk mixture sit aprox 2 hours until the rich top milk rises to the surface. With a spoon skim 1 cup milk off the top and transfer it to a heavy 4 quart saucepan. Set remaining coconut milk aside.


Bring the milk in saucepan to a boil over high heat stirring frequently. Reduce heat to low and stir occasionally. Simmer uncovered until coconut oil begins to bubble to the surface and the liquid is reduced to aprox 1/4 cup. Add green curry paste and Kachi or gingerroot and cook briskly stirring occasionally until most of the liquid in pan has evaporated. Add shrimp turning them with a spoon aprox 4 minutes or until firm and pink. Stir in remaining coconut milk and fish sauce stirring occasionally. Simmer uncovered 10 minutes.

Garnish with basil leaves and chili strips and serve with steamed brown rice.

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