Curry and Coconut...  and How to Make Ice Cream without an Ice Cream Maker...
Curly Girl Kitchen
Curly Girl Kitchen
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Ingredients

  • 6 hours un
  • 3 rd or
  • 4 th meal
  • 1 cup whipping cream
  • 1/2 cup granulated sugar
  • 1 can (13.66 ounces) unsweetened, premium full-fat coconut milk
  • 8 ounces low-fat cream cheese, softened
  • 1 cup sweetened shredded coconut, ground slightly finer with a food processor
  • 1/4 cup Captain Morgan Rum
  • 1 teaspoon vanilla
  • 2/3 cup bittersweet chocolate, chopped, or chocolate chips (optional)
  • 2 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon dry active yeast
  • 1/2 teaspoon salt
  • 1 cup plain non-fat Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons peanut oil
  • 1/2 sweet yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 4 teaspoons red curry paste
  • 1 can (14.5 ounces) diced tomatoes
  • 1/2 can (14 ounces) coconut milk (you can use the whole can, but I only used half to lighten the recipe up)
  • 1 teaspoon salt
  • 1 pound peeled and cleaned raw shrimp

Instructions

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