Tropical Red Curry Shrimp With Coconut Rice - cooking recipe

Ingredients

Stir-fry Ingredients
20 tiger shrimp
7 ounces coconut milk
1 large mango, cubed
2 cups pineapple, cubed
4 small plantains, cubed
2 tablespoons macadamia nut oil
Curry Sauce
14 ounces coconut milk
1 teaspoon fish sauce
1 tablespoon red curry paste (or to taste)
1 cup fresh cilantro
Coconut Rice
1 cup white rice
1/2 cup water
7 ounces coconut milk

Preparation

shell the prawns and marinate in the fridge with coconut milk.
Prepare rice just like you usually do, but substitute half the water with coconut milk.
Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
Add washed cilantro, stems and all into the sauce for flavor.
remove cilantro before serving.
Slice all the fruit into bit sized pieces.
Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
Let oil get smoking hot.
Add fruit and swirl it around occasionally to prevent from sticking.
Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
Push fruit to the edge of the saute pan.
Add shrimp and marinade in the center.
Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
Cook to desired doneness.
Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.