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shrimp butter shallot coconut cream turmeric powder curry powder mango lime smashed chili powder hot sweet cilantro green onion mango honey Curry salt
Viewed: 10 - Published at: a year agoIngredients
- 6 shrimp per person, de-veined, and, butterflied
- 4 ounces clarified butter
- 2 tablespoons shallot each:, garlic
- 1 cup coconut cream
- 1 teaspoon turmeric powder
- 1 tablespoon Madras curry powder
- 6 ounces mango pulp
- 2 juice lime
- 1 bulb lemongrass smashed
- 2 tablespoons chili powder hot sweet
- 2 tablespoons cilantro leaves
- 4 tablespoons green onion chopped
- 1 mango cubed
- 1 tablespoon honey
- 1 tablespoon curry paste vindaloo
- 1 sea salt
Method
- After the shrimp has been de-veined and butterflied, run under cold water and dry on paper towel. Set aside and cover.
- Heat up enough clarified butter in a large saute pan to cover bottom.
- Add shallots, garlic and ginger.
- Coat thoroughly and saute for about one minute.
- Add the coconut cream, turmeric, and curry powder then whisk in mango pulp, lime juice and lemongrass.
- Bring to a simmer and after a few minutes, sieve into another saucepan.
- Finish with the sweet chili powder to taste.
- Take off the heat and finish with cilantro leaves and green onions.
- In a separate pan, saute the shrimp, chopped mango and honey until cooked to medium rare.
- Add curry paste and finish cooking.
