This week, Sunrise Meadows had an Iron Chef Competition. It was an absolute blast! All the women split up into small groups and brought ingredients together in order to prepare a dish or two which incorporated the secret ingredient that we found out on the spot. We hosted a team at our place which consisted of Gretchen, Laurie, Tammy and I. We had such a blast!
Here is our final presentation.
Isn’t it lovely? And guess what! We took third place! For the record, even though Tim was a judge, he says we won the third place award fair and square. 🙂
Here is the shrimp coconut curry recipe, based off the Better Homes and Garden recipe for basil chicken in coconut curry. The recipe below has our adjustments. Click here for the original.
- 2 teaspoons curry powder | or one square of Glico medium curry
- 1/2 teaspoon cracked black pepper
- 1/4 teaspoon chili powder
- 1/2 bag of shrimp
- 1 tablespoon olive oil
- 1/2 of a large red onion, cut into thin wedges (1 cup)
- a couple slices of jarred jalapenos
- 5 cloves garlic, minced
- 1 13.5- or 14-ounce can unsweetened coconut milk
- 1 tablespoon cornstarch
- 1 tbsp of dried basil
- 2 chunks of ginger (this adds the beautiful ginger taste without being overwhelming and allows you to remove it easily after cooking)
- 1/4 C of milk
- 2 tablespoons of dried coconut
- 3 cups hot cooked rice w/ coconut added to the rice cooker
1. Pour oil into a wok or large nonstick skillet; heat over medium-high heat. Add onion, ginger, and garlic to wok; cook and stir about 8 minutes or until crisp-tender.
2. Stir together coconut milk, cornstarch, one tablespoon of dried coconut and pepper until smooth. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Add the curry powder and shrimp. Mix in the milk and stir till smooth.
3. Stir in basil. Cook and stir about 2 minutes or until heated through. Serve over hot rice and sprinkle dried coconut overtop. Makes 4 servings.