| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats, Grains, Dairy |
Thai |
Thai, Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable Oil |
| 1 |
|
Garlic clove, minced |
| 1 |
|
Onion, finely chopped |
| 2 |
tb |
Ginger, fresh, finely minced |
| 3 |
tb |
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
GARNISH
* 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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