Thursday, July 1, 2010
Thai Red Chili Mango Shrimp
Super fast and super easy. If you don't like your food too spicy, half the spices. I generally double the spices whenever I see a recipe. haha. I made this for my fella to celebrate Canada Day. It was a gorgeous day out, so rather than spending extra time making Thai red curry paste from scratch, I "gasp" used store bought. And I don't regret it at all! Delicious! Also, the lettuce came from my very own container garden as did the cilantro. :)
150ml of organic coconut milk
2 heaping Tbsp of Thai red curry paste
2 Tbsp fresh cilantro , finely chopped
2 small red chili's, finely sliced
3 to 4 cloves of garlic, finely minced
Juice of 2 limes
2 ripe mangoes
1 pound raw large shrimp, deveined with tails intact
oil for grill (coconut is best)
1 tsp. sucanat
fresh lettuce leaves
lime wedges for garnish
1. In a medium bowl, combine the coconut milk, curry paste, cilantro, chili, garlic and lime juice and whisk together until blended. Put half of the dressing in a lidded container for the marinade and the other half will be used as dressing.
2. Cut your mangoes and cube the fruit and divide into two half's. (youtube how to cut a mango if you have never done this). Add half of the mango to the marinade and half of it to the dressing.
3. Add your shrimp to the marinade and toss to cover. Refrigerate and marinate for at least one hour. Add one tsp. sucanat to "dressing" half of your mixture and cover in another bowl refrigerated.
4. Heat your grill to a nice hot temperature, remove shrimps from marinade (discard leftover marinade) and grill until cooked through, turning once. Just a minute or so each side.
5. Remove shrimps from heat and serve on fresh lettuce leaves. Spoon mango dressing on to your shrimp and lettuce. Serve with lime wedges. Yum!