By far this is the yummiest curry recipe that I have ever eaten!!  The perfect combination of sweet & savory.  The coconut milk gives the sauce a rich creamy texture that melts in your mouth.  This recipe does take some time for preparation but it is totally worth every minute.

Servings: 4-5

Prep Time: 15

Cook Time: 50


1 medium organic onion diced

4 cloves organic garlic diced

3 cups organic coconut milk

1lb organic shrimp

8-10 sprigs organic cilantro or basil

3tbs olive oil

2 cups uncooked organic basmati brown rice

1/4 tsp Himalayan salt or sea salt

1tbs curry powder

ground chili powder to taste (its hot, be careful)

2tbs sugar or local honey



Start by cooking 2 cups of rice based on the directions on the package.  Substitute 1 cup of the water that the recipe calls for with 1 cup of coconut milk.  Brown rice has to be cooked perfectly to give you a nice texture.  I use Lundberg Organic California Brown Basmati Rice because it works great with this recipe.  It is important to start the rice first because it will take at least 50 minutes to cook the brown basmati rice.

Why use brown rice?  Brown Rice, being less processed than white rice, retains its whole-grain nutritional value. Basmati has the highest content of  amino acids and essential nutrients of all rice. Rice is also healthy for what it doesn’t contain: fat, cholesterol, sodium and gluten.

Next you want to heat a large skillet with the
olive oil on a medium high heat.  Brown the shrimp on each side for 2-3 minutes.  Do not overcook the shrimp as it will get rubbery.  Remove the shrimp and set aside.

In the same pan saute the onion & garlic until it starts to brown.  Then add the curry powder.  The smell of curry will be wafting through your home in a matter of seconds.  Ok so it doesn’t smell great but curry is so yummy, healthy & worth it!  Continue to brown for 1-2 minutes.

Add the remaining coconut milk, salt, cilantro or basil, lime juice, sugar or honey & ground chili pepper.  Cook to a low boil and turn to low heat.  Add the shrimp and cook for another 5 minutes.  Remove from heat and allow to sit uncovered until the rice is finished.  This will allow the flavors to get in the shrimp with out over cooking.

Now simply serve on top of the coconut rice.  I promise you will get smiles for this one!  Everyone I have made it for has loved it!

Goes great with Sweet & Spicy Carrots or Green Beans…recipe forthcoming.



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