Shrimp In Coconut Curry Sauce

There will be a dramatic end of the world and it will not be caused by human beings. As a matter of fact, they think too small. It will be the fullest of global warming. The fullest of an all-out nuclear war. Everything will be destroyed with intense fire (2 Pet. 3:7, 10, 12). And based on what we know, why is this so hard to fathom? After all, God made the sun and it sits at a toasty 10 thousand degrees Fahrenheit at the surface and 27 million degrees Fahrenheit at the core. I’d says God can easily create “intense heat (2 Pet. 3:10, 12).”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats, Grains, Dairy	Thai	Seafood, Thai	6	Servings

INGREDIENTS

2	T	Vegetable Oil
1		Garlic clove, minced
1		Onion, finely chopped
2	T	Ginger, fresh finely minced
3	T	Curry Powder
1 1/2	c	Chicken Broth
2	c	Coconut Milk
1 1/2	c	Pineapple
1 1/4	lb	Shrimp, fresh cooked peeled
1	c	Peanuts, roasted
1		Cilantro
1		Lemon wedges

INSTRUCTIONS

The fresh pineapple should be cut into small, bite size wedges.  In a
frypan over medium heat, saute the garlic and onion in the  vegetable
oil until the onion is transparent. Add the ginger and  curry powder
and cook gently 2 - 3 minutes.  Stir in chicken broth to blend and
simmer uncovered 5 minutes. Add the  coconut milk.  Just before
serving, add the pineapple and shrimp and heat through.  Serve with
rice and garnish with chopped roasted peanuts, chopped  cilantro and
lemon wedges. Serves 6.  From The Gazette, 91/04/10.  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 469 Calories From Fat: 293 Total Fat: 34.7g Cholesterol: 119.1mg Sodium: 733.7mg Potassium: 663.1mg Carbohydrates: 23.2g Fiber: 3.9g Sugar: 11.4g Protein: 22.4g