Coconut Curry Shrimp Sauce

Coconut Curry Shrimp Sauce

A little break to refresh…

I woke  up at my usual 5am a couple of days ago and felt like going back to sleep. This has been happening for the past week. When my body rhythm starts to change like this it’s telling me to take it easy and chill a bit.

If only we listen to this machine called our body often enough we can surely avert otherwise serious issues. So I decided it was an opportunity to check out to Yankee as  Nigerians will call anywhere in the USA. My destination ? San Francisco. My daughter, founder of Afrolems.com food blog, had invited me over for a few days.

I dread night flights because I can hardly get in 4 hrs of sleep. I simply love my bed. The microwaved airline dinner are served at a time I normally wouldn’t eat but then again I’m hungry. Inhaling the obnoxious gas released by fellow passengers as they snore in their sleep, I decided during the flight to write this post.

I look forward to a goofy time with my daughter. The itinerary includes a visit to a Senegalese restaurant she has always talked about, a visit to a winery, some boat rides and generally taking in the nice weather and warmth of SanFrancisco.

Fast forward to journey from the airport. I thought Lagos cab drivers were reckless… Men… I had to hold the edge of my seat from the airport to the hotel. San Fran cabbies are a special breed when it comes to speeding through the roads. I thought I will get used to them by now after the last two times I had been there but no.

Trip was enjoyable and I came back with some recipe ideas to share like Coconut Curry Shrimp Sauce.  Have you tried hot temperature Ginger drink before? I had this at the Senegalese restaurant and I have made some ginger drink at home.  This tasted like something that will be great on a rainy day in Nigeria. We also visited the water front called North beach. Here we ate at the famous #Franciscan Bay Restaurant and my choice was the famous clamp chowder and Thai curry with Sea Bass and this is where the inspiration of today’s dish is from….Coconut Curry Shrimp Sauce.

 

8 pieces jumbo Prawns

3/4 cup Coconut cream ( canned version)

1 teaspoon curry

1/2 teaspoon Suya Pepper ( dry ginger+ dry pepper+ cloves powder)

2 medium size Carrot

1/4 cup Green Peas

12 pieces shallot or chopped Onion

2 cloves Garlic

1/2 teaspoon Pepper flakes

4 tablespoons vegetable oil

Seasoning cubes to taste

Salt to taste

 

1. Clean the prawns and season with Suya spice, minced garlic, 1/2 and seasoning cube and allow to marinade for about 15 minutes.

2. Heat the oil and add the the prawns and shallots to cook for about 7 minutes. Add the chopped carrots and add to cook for 2 minutes.

3. In another pan, heat 2 table spoons oil and fry the curry powder for about 1 minute.

4. Add the coconut cream, green peas, roasted corn ,seasoning and bring to boil for about 2 minutes.

5. Pour in the prawns and vegetable, and some pepper flakes, stir and allow to cook for about 2 minutes. Add like 2 tablespoons water if the sauce is too thick.

6. Taste for salt and seasoning and set aside.

7. Serve with carbs of choice. I decided to serve with macaroni, corn (because it’s in season) and dodo.