Recipe courtesy of Rebel Kitchen

Coconut Curry Ono and Shrimp

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  • Level: Easy
  • Total: 50 min
  • Active: 45 min
  • Yield: 4 to 6 servings
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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
  1. 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.
  2. 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.
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