I try to make at least one new recipe a week and this is the one for this week. I made it tonight and it was super fast and easy. It was kind of fun because it taste exotic but there was nothing to it. I followed the recipe except I used light coconut milk and probably only used about 1 tbls. of oil to cut down on the fat. I served it over brown rice with steamed brocoli on the side.

SHRIMP IN COCONUT CURRY

INGREDIENTS:

2 serrano chiles, halved and seeded

1 carrot, peeled and quartered

1 onion, quartered

3/4 oz. fresh ginger, peeled

2 tbsp. vegetable oil

13.5-oz. can coconut milk

1 1/2 tsp. curry powder

1 lb. peeled, deveined shrimp

Salt

DIRECTIONS:

Pulse serranos, carrot, onion and ginger in food processor. Heat oil in skillet over medium heat; add vegetables and cook to soft en, 3 minutes. Add coconut milk and curry powder and bring to simmer; add shrimp and simmer until cooked through, 3 to 5 minutes. Season with salt and serve over rice.