Donna's Rainbow Vegetable Coconut Curry with Spicy Shrimp Skewers
Ingredients:
2 tablespoons olive oil
18 green beans washed and chopped into 1 inch pieces
12 baby carrots chopped into 1 inch pieces
One medium
Vidalia onion coarsely chopped
One 15.5 ounce canned garbanzo beans drained and
washed
12 grape tomatoes
1/4 cup golden raisins
Two large pieces crystallized ginger chopped
One cup
medium spiced salsa
1/2 teaspoon red curry paste
One 13.5 ounce can light coconut milk
1 cup plain yogurt
1 pound Spicy Shrimp* (skewer shrimp after marinating)
Salt and pepper to taste
Cooked basmati rice (1/2 cup rice, 1 cup water, 1 T butter in rice cooker) with sliced almonds
Mango
Chutney**
Method:
Sauté vegetables in olive oil over medium-high heat
until crisp tender. Add raisins, crystallized ginger and garbanzo beans; then
add salsa, coconut milk, yogurt and curry paste, mixing well and heating on
medium low until cooked through. Add
salt and pepper to taste. Serve over basmati rice topped with sliced almonds
and top with mango chutney if desired.
Place Spicy Shrimp skewers on top of curry after grilling on salt block
for five minutes total time.
*Spicy Shrimp (adapted from Helen/Food52):
2.5 t. Sriracha
2.5 t. olive oil
1/2 t. Worchestershire sauce
2 garlic cloves, minced
1/2 teaspoon raw sugar
Salt and pepper to taste
1 pound raw, peeled, deveined, thawed shrimp (61-70
count)
Mix all ingredients together and marinate for 2 - 4
hours. Place 10 shrimp per skewer and
grill about 2.5 minutes per side on salt block.
**Donna's Mango Chutney (adapted from Food.com's Mango Chutney - A Slow Cooker Easy-Peasy Method):
9 cups ripe mangoes (about 5 large), peeled, pitted and chopped
6" gingerroot, grated
5 Tablespoons minced garlic
Six 3" cinnamon sticks
20 whole cloves
1 Tablespoon plus 1 teaspoon red chile powder
1.5 cups white vinegar
2 cups brown sugar
Place all ingredients in sprayed slow cooker and
mix well. Cook on high about 6 - 8
hours.
Makes 8 half pints.
Copyright 2014.
