Chefs de Tahiti, my partner and culinary specialist on the web, offers you a recipe for shrimp curry with coconut milk. This preparation is made for 2 people, so you’ll just need to adjust the doses to adapt the recipe to the number of guests at the table.
Tahiti Chefs Tips
What makes this recipe authentic is undoubtedly the touch of coconut milk that gives it its unique flavor. If you have coconuts on hand, don’t hesitate to grate a few more to add freshly grated coconut to your plates. Count 2 to 3 grated coconuts for the quantity of coconut milk needed in a recipe.
On the other hand, if you’re short on time, our local producers have some excellent coconut milks in store. Some are fresh, so be sure to check the date of manufacture, while others are pasteurized and just as delicious. It’s true that some pasteurized coconut milks may thicken and become less liquid in the cold, but this has no bearing on this recipe. When you add them to your hot mixture, they will dissolve and naturally return to their liquid texture. Note that pasteurized coconut milk can sometimes be creamier and tastier than fresh milk.
An exceptional condiment that goes perfectly with curry-based dishes is chutney. Originating in India, chutney is a sweet-and-sour sauce made from fruit or vegetables, blended with spices, herbs, vinegar and sugar. Chutney offers a sweet, spicy and truly original flavor.
