Coconut and coconut milk is something I’ve been incorporating into my meal preparation. Yes, if you look it up there are numerous health claims about what it does but again I try not to get swayed by only by the published health benefits of certain foods. As history proves fads and “new studies” contribute to the sometime misinformation about certain foods and there are surely plenty of healthy types of diets out there to follow. Usually I am open to different types of recipes that provide different types of ingredients, again moderation is the key and often whats proposed to be good for someone may not be your cup of tea. Flavor is a key factor whether it’s a vegan dish or a 1 1/2 inch thick porterhouse steak.
Back to the recipe, as I learn from another blogger some coconut and water is all you need to make a coconut milk type liquid.
prep for saute: ginger,onion, dried hot red pepper,parsley
Let’s make the coconut milk , some shredded coconut, a splash of heavy cream, and water processed in a food processor. The heavy cream gives the fluid some clumps which will cook smooth later.
Saute the prepped ingredients.
Meanwhile since I have frozen shrimp, thaw in water.
Added fresh home-grown hydroponic tomatoes (I don’t really brag that often)
Cook and mash tomato… you can reinforce the mix with added ginger and garlic pastes.
Added some habernaro paste, very concentrated
spices, curry powder and cardamom powder
Add the coconut milk mixture, heat to a slight boil, add the shrimp, cook only a few minutes at simmer, cover and turn off heat and set aside so residual heat will finish cooking shrimp.
Serve over rice, garnish with parsley or coriander
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