Caribbean Thai Fusion Coconut Curry | Recipeish | Gustus Vitae

  • Yield: 4 generous portions.
  • Time Estimate: 1 hour.
  • Storage Notes: Will keep in an airtight container refrigerated for up to 3 days.
  • Difficulty: Medium - chopping up the coconut can be a bit of a struggle.

This recipe is a banger, from the gorgeous way it almost plates itself, to the deeply satisfying flavors from opposite sides of the words mixing together, to the equal parts delicious and beautiful texture and color contrasts, this is special occasion meal you'll be thinking of making again as soon as you take the first bite.

 

Ingredients

  • 4 young fresh coconuts
  • 2 lbs shrimp, peeled and deveined. We're going by weight here - if you're using ones with the head on, adjust accordingly.
  • 2 tins coconut milk
  • 1 tin coconut cream
  • 1 whole tin Caribbean Coconut Seasoning
  • 1 whole tin Spicy Thai Seasoning
  • 1 tbs Turmeric spice
  • 4 tbs low sodium soy sauce
  • 2 tbs ponzu sauce
  • 2 tbs fish sauce
  • 2 tbs hot chili oil
  • 1 tbs sesame oil 
  • 6 tbs vegetable oil
  • 6 limes
  • 10 garlic cloves
  • 1-2 large bunches cilantro
  • 1 large red onion
  • 10 small bell peppers, of 3 large ones
  • about half a pound of mushrooms - we like hen-of-the-woods for this recipe
  • 2 cups black/forbidden rice

Directions

  • Working carefully, chop tops of the coconuts. Pour our fresh coconut water - reserving half for the recipe, and half for yourself to enjoy later.
  • Peel off coconut husks, and carefully using a bread knife, slice coconut shells to about half-way down - you're going for a bowl shape. Scrape off coconut meat and reserve for a snack later.
  • In a large bowl, combine shrimp with a full tin of Caribbean Coconut Seasoning and 1 tbs of vegetable oil, mixing well to evenly coat.
  • Get your mis en place ready: rinse, remove seeds and stems, and finely dice bell peppers. Peel onion and dice, and rough chop garlic. Rinse mushrooms, pat dry, and rough chop. Rinse and finely chop cilantro.
  • Rinse forbidden rice until it runs clear, and begin cooking per directions.
  • Crack open coconut milk and cream, and pour into a heavy bottomed pot or dutch oven, along with reserved coconut water. 
  • Add in juice of 4 limes, fish sauce, soy sauce, ponzu, and a full tin of Spicy Thai Seasoning and a tbs of Turmeric. Mix well to combine, and bring up to a simmer, reducing and concentrating the flavor.
  • Bring a wok or large frying pan up to high, and add 2 tbs of vegetable oil and shrimp. Toss periodically, browning evenly. Remove shrimp and reserve.
  • Deglaze wok with a splash of water, and add in garlic and onions, along with another tbs of vegetable oil. Steam until all water has cooked off - around 5 minutes. Remove and add to coconut curry pot.
  • Add in final bit of vegetable oil, sesame oil, chili oil, and mushrooms. Cook down, tossing regularly. After around 5 minutes, add in to curry.
  • Slice all remaining limes, except one, into quarters, and briefly sear on wok.
  • Add shrimp to curry, cover, and cook for a further 4 minutes.
  • Fluff rice and plate, with a mound to cradle the coconut bowls.
  • Being careful to dredge from the bottom to get all the good stuff, ladle curry into coconut cups. Garnish with seared limes.
  • Microplane a lime over the curries, quarter limes, and give them all a final squeeze before sprinkling over cilantro. 
  • Serve, and devour.

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