Caribbean Curry Shrimp Paired with saffron rice and pigeon peas
To make you need:
2 pounds of shrimp
For the sauce:
1 tbsp. of corn starch
5 tbsp. of curry powder
3 tbsp. of turmeric
½ tsp of minced garlic
½ tsp of chili powder
½ tsp of ground ginger
½ tsp of salt
1 tbsp. of curry paste
1 tbsp. of paprika
2tbsp. of cumin
1 tbsp. of pure cane sugar
* The Shrimp can be marinated overnight with curry seasoning.
Sautee 1 cup of diced onion in 3 tbsp. of vegetable oil.
Then add the corn starch to thicken.
Then add all the rest of the above ingredients.
Then add 1 & 1/12 cup of coconut milk
Bring to a simmer and then add the shrimp.
Cook until done.
Cook yellow rice according to directions and mix with 1 can of pigeon peas.
Then plate and garnish with red curry paste.
You can add a bit of minced basil for flavor it just really helps Elevate this dish to the next level.