Donna's Rainbow Vegetable Coconut Curry with Spicy Shrimp Skewers with Spicy Shrimp and Mango Chutney

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.