Curry Coconut Shrimp or Fish

Ingredients

• 1 lb medium-size fresh raw shrimp (31-35) or 2-by-2-inch chunks of fresh fish

• 3 Tbsp Ka‘iulani Curry Spice

• 2 Tbsp olive oil

• 1 Tbsp Ka‘iulani Hawaiian Spice

• 1 onion, medium dice

• 4 cloves garlic, minced

• 1⁄2 cup chicken broth, vegetable broth or water

• 1 (14-oz) can coconut milk or equivalent frozen coconut milk

• 1 medium red bell pepper, cleaned and diced small

• 1 to 2 Tbsp chopped cilantro

• 2 stalks green onion, sliced diagonally

Process

1. Toss shrimp or fish with 1-1/2 tablespoons of Ka‘iulani Curry Spice; set aside for 30 mins.

2. Place oil in frying pan, add remaining curry, Hawaiian Spice, onions and garlic, stirring until the onions are translucent and spices have dissolved. 

3. Add broth, bring to a boil. 

4. Add coconut milk, bring to a boil again.

5. Turn down heat, add bell peppers, cook for about 5 mins, then add shrimp or fish. 

6. Cook until shrimp is pink or fish chunks are cooked through, and bell peppers are tender but crisp.

7. Add cilantro; sprinkle with green onions and serve.

Variation: For Thai-style, add 3 kaffir lime leaves, crushed; 2 stalks of lemongrass, white part only, crushed with the back of a chef’s knife; and one handful Thai basil.

Variation: Use chicken, pork or beef or vary the vegetables.