Food & Entertaining - Recipes

Recipe: Coconut curry and shrimp

By: Sophie Dahl

Spice things up with Sophie Dahl's recipe for creamy coconut curry and shrimp.

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This begs for a garden, tea lights, a balmy night and an Indian summer. Failing that, a candle, friends and a picnic blanket on the kitchen floor.

Ingredients

1 tablespoon of peanut or safflower oil

½ an onion, chopped

1 clove of garlic, peeled and chopped

½ a green chile, deseeded and chopped

1 teaspoon of curry powder

2 cups of peeled raw shrimp

14oz can of light coconut milk

Juice of 3 limes

1 tablespoon of unsweetened shredded coconut

Salt and pepper

A good handful of fresh cilantro, chopped

Directions
In a large pan, heat the oil and sweat the onion and garlic for a few minutes. Add the chile and curry powder and cook on low for another few minutes. Add the shrimp and cover with the coconut milk. Cook for 10 minutes. Stir in the lime juice and coconut. Taste and season, and when you are ready to serve, cover with the cilantro.

Serves 2-3.

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From Miss Dahl's Voluptuous Delights by Sophie Dahl. Published by Harper Collins. Copyright 2010 by Sophie Dahl. All rights reserved. Reprinted by permission of Harper Collins.

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