Name: Coconut Curry Ono and Shrimp
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 3 cloves garlic; 1 carrot, shredded; 1 celery stalk, minced; 1 ghost pepper or other hot pepper; 1/2 red onion, julienned; 1/2 yellow onion, julienned; 1/4 red cabbage, julienned; 1/2 bunch fresh cilantro, minced; One 12-ounce can coconut milk; 1 cup chicken broth; 5 tablespoons curry powder; 1 tablespoon Thai seasoning; 3 teaspoons vegetable oil; 12 ounces ono (wahoo), cut into strips; 12 jumbo shrimp (21 to 25 per pound); 1 tablespoon minced garlic; 1 carrot, shredded; 1 celery stalk, minced; 1/2 red onion, julienned; 1/2 yellow onion, julienned; 1/4 red cabbage julienned; 4 cups cooked rice; 1 tomato, diced; 3 green onions, minced

Directions

Special equipment:

an immersion blender

For the curry sauce: Cook the garlic, carrot, celery, pepper, onions, cabbage and cilantro in a large saucepan, covered, over medium-low heat, stirring occasionally, until soft. Add the coconut milk, chicken broth, curry powder and Thai seasoning and bring to a boil. Turn down to a simmer and cook, 5 minutes. Blend with an immersion blender until smooth.
For the ono and shrimp: Heat oil in a saute pan. Add ono, shrimp and garlic and cook for about 1 minute. Add veggies and toss. Add prepared curry to saute pan and bring to boil. Serve over rice. Top with tomato and green onion.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Rebel Kitchen, Kealakekua, HI

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Coconut Curry Ono and Shrimp

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