A friend of mine had an "Iron Chef" contest in her neighborhood a couple of years ago. This dish was one of the best that night and she was kind enough to share the recipe with me. It was originally made with shrimp but I modified it so that it's shelf-stable friendly. I’ve made it several times since receiving the recipe and I love it. Unfortunately it doesn’t meet the “meat and potatoes” appetite criteria of my husband so I have to wait until he’s out of town or on a camping trip to enjoy it, but when I make it, there’s nothing but enjoyment. I really, really love it and hope you enjoy it too. It's a very mild curry flavor or you can intensify it if you prefer by adding a more fiery flavor of curry.
2 teaspoons curry powder | or one square of Glico medium curry
1/2 teaspoon cracked black pepper
1/4 teaspoon chili powder
1 pound of diced, cooked, chicken OR 1/2 pound of shrimp OR you can use 1 5-6 ounce can of salad shrimp
1 tablespoon olive oil
1/2 of a large red onion, cut into thin wedges (1 cup)
a couple slices of jarred jalapenos
5 cloves garlic, minced
1 13.5- or 14-ounce can unsweetened coconut milk
1 tablespoon cornstarch
1 tablespoon of dried basil
2 1 inch chunks of ginger (this adds the beautiful ginger taste without being overwhelming and allows you to remove it easily after cooking)
1/4 C of milk
2 tablespoons of dried coconut
3 cups hot cooked rice w/ ¼ cup of coconut added to the water when cooking
1. Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add onion, ginger, and garlic to wok; cook and stir about 8 minutes or until crisp-tender.
2. Stir together coconut milk, cornstarch, one tablespoon of dried coconut and pepper until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Add the curry powder and shrimp. Mix in the milk and stir till smooth.
3. Stir in basil. Cook and stir about 2 minutes or until heated through. Serve over hot rice and sprinkle dried coconut over the top.
Makes 4 servings.
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