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Banana Curry with
Shrimp and Steamed Coconut Rice
Serves 8
Banana
Curry:
2
ounces peanut oil, plus 2 ounces
24
jumbo shrimp
3
cloves garlic, smashed
1/4
cup chopped ginger
1/4
cup chopped green onions
2
stalks lemongrass, chopped
1
green apple, cored and chopped
1/2
cup chopped galangal
2
bananas, peeled and chopped
1
teaspoon ground cumin
4
tablespoons curry powder
1
lemon, juiced
1
lime, juiced
1
orange, juiced
4
tablespoons tamarind paste
5
cups coconut milk
1/4
cup chopped cilantro leaves
1/4
cup torn Thai basil leaves
3
kaffir lime leaves
Coconut
Rice, recipe follows
In
a saucepan, add peanut oil and heat. When the oil is hot, add the shrimp
and sauté quickly, just until they start to turn pink, but are not cooked
through. Remove the shrimp from the pan to a plate.
Add
the garlic, ginger, green onion, lemongrass, apple, galangal, and bananas
to the same pan and sauté until soft with no color, about 4 minutes. Add
cumin and curry powder and sauté for 1 minute. Add the lemon, lime, and
orange juice along with the tamarind paste, coconut milk, and cilantro.
Bring to a boil and simmer for 20 minutes.
Strain
the sauce and return to the heat. Add the Thai basil and kaffir lime leaves.
Place
the shrimp in the sauce and cook until just heated through. Place some rice
on each plate. Top the rice with 3 shrimp and surround with the sauce.
Steamed
Coconut Rice:
2
cups jasmine rice
1/4
pound butter
1
orange, zested
1
tablespoon ground cumin
1
cup fresh grated coconut
Pinch
saffron
1/4
cup chiffonade cilantro, Thai basil, or mint
leaves
Rinse
the rice 2 or 3 times and drain well. Set up a bamboo steamer on the stove.
Place the rice in a metal bowl and fill with boiling water until the water
is 1/2 inch above the rice. Place the bowl in the steamer and steam until
tender, about 20 minutes.
Remove
the cooked rice from the steamer and cool slightly. To the slightly cooled
rice, add the butter, orange zest, cumin, and coconut. Stir until well
mixed and add the saffron. Before serving, stir in the cilantro.
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