Tuesday, April 3, 2012

Recipe for the rice and peas and coconut curry shrimp

Rice and Peas

Tin of organic kidney red beans from whole food

Jasmine Rice

Coconut Powder

Extra virgin Coconut oil

Sea Salt

Black Pepper


1 Scallion

5 Pimentos

1/3 Sweet Pepper

Small Whole hot pepper

Pour kidney beans in pot fill the container that the beans came out of with hot water add to pot add 1 table spoon coconut powder stir and pour in the pot, bring to boil.

Add you thyme, scallion, pimento, sweet pepper and small whole hot pepper, sea salt and black pepper to taste bring to boil.

Rinse your jasmine rice add to pot and add 1 table spoon coconut oil when it starts to bubble turn the heat down from 6 - 3 and let steam, when all the water is gone test your rice and peas if it is cook or not or if you need to add a tip more water.

Coconut Curry Shrimp

2 Pound Jumbo Shrimp

1 tbs Red Thai curry past

1 tbs Curry powder

Sea Salt

Fish powder season

Coconut Brick

2 tbs Coconut oil

2 Tomatoes

1/2 Onion

1 Scallion


1/2 Sweet pepper cut in strips

4 Pimentos

2 or 1 slice of hot pepper

1 Carrot Cut in strips

Season Shrimp to taste with everything above except the coconut brick and Red Thai curry past, let sit for 30 min

Heat pot add 2 table spoon coconut oil to pot add Red Thai curry past stir, pour Shrimp with all your season in pot and stir cover for 5 to 10 min, then add a bit of your coconut cream this depends on how creamy you would like this to be and how much coconut flavor you want, let cook for another 10 to 15 min your Shrimp should cook no longer than 20 to 30 min as soon as the shrimps are pink and tender turn off. And serve


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