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Tuesday, 22 April 2014
Easy Coconut Shrimp Curry
This is one of those quick and easy weeknight dishes. Unadorned, but so satisfying. Convenient too, if you, like me, happen to keep a bag of shrimp in the freezer and a can of coconut milk in the pantry. You can cook the whole dish in 30 minutes or less, and that’s starting with frozen shrimp!
I made a momentous discovery while working on this recipe. The first batch we made ended up too thick, so we thought, why not use light coconut milk instead? Disaster. It tasted horrible. We then did a taste test comparing regular coconut milk to the light variety, in their cans. The regular coconut milk was lovely, rich and coconut-y. The light coconut milk? Coconut flavored milk of magnesia.
So, I recommend, if you are even considering using light coconut milk for this recipe, that you do a taste test before making the sauce. Just pull out half a spoonful from an opened can. Compare it with regular coconut milk. You want the best tasting coconut milk for this recipe or any recipe that calls for it!
Photograph and text taken from the fantastic Simply Recipe site here. Not all recipes are suitable for diabetics and low carbers but many are. Of course very often a recipe can be modified and still work well. Food posts are a big thing on this blog, because good food is the key to good health for all, diabetic or not. I believe the correct diet is paramount in the control of diabetes and many other chronic health conditions.
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