- Level: Easy
- Total: 50 min
- Active: 45 min
- Yield: 4 to 6 servings
Ingredients
Curry Sauce:
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
Ono and Shrimp:
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
To Serve:
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.
