Ingredients
- 2 tablespoons of light vegetable oil
- 1 teaspoon ground coriander
- 1/4 teaspoon or more of ground red pepper
- 1/4 teaspoon of ground mustard
- 1/4 teaspoon of turmeric
- 2 tablespoons of julienned fresh ginger
- 1 teaspoon thinly sliced garlic
- 1 tablespoon or more of julienned green chilies
- 12 fresh or dried kari leaves or 2 bay leaves
- 1 cup shredded scallions, both the white and green part into 2-inch pieces
- 1 pound of large shrimps, peeled and deveined
- 1/2 cup rich coconut milk or cream
- Juice of 1/2 lime
- Coarse salt and freshly ground black pepper
- Kari or cilantro sprig for garnish
Directions
Heat the oil in a saute pan over medium-high heat until hot. Add coriander, red pepper, mustard, turmeric, ginger, garlic, green chilies, kari leaves, and scallions, in this order. Saute stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they lose the pink color. Stir in the coconut milk and cook until the sauce is heated through. Turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with the herb.
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