CURRY JUST THE WAY YOU LIKE WITH SHRIMP AND CAULIFOWER ENJOY DAN

            SHRIMP AND CAULIFLOWER CURRY by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound shrimp, shelled and cleaned

1caulifower (cut into medium florets)

1 potato, cut into chunks

2 tablespoon lime juice

1 tablespoon hot sesame oil

1 onion, chopped

3 garlic cloves, minced

1 thumb-size fresh ginger

2 Thai chilies, toasted seeded and chopped

2 teaspoons brown sugar

1 tablespoon curry powder

1 teaspoon (EACH) cumin powder, turmeric powder, Garam masala, and fish sauce.

1 (19.5 Oz) MAY PLOY coconut milk

1 bunch fresh coriander, stalks removed, leaves chopped

Kosher salt and freshly ground black pepper

DIRECTIONS:

1.   Roast chilies over open gas flame or on the barbeque.

2.   In a bowl, toss the shrimp 1n the lime juice.

3.   Heat a wok in the oil and when sizzling.

4.   Add onion, garlic, ginger chilies, and potato, stir-fry for 4 minutes

5.   Add the cauliflower, stir-fry 2 more minutes.

6.   Toss in the sugar, fish sauce, and spices.

7.   Add coconut milk, stir and combine.

8.   Reduce heat and simmer for 12-15 minutes.

9.   Add the shrimps and lime juice and stir-fry 1-2 minutes, or until shrimp are opaque.

10.                Garnish with fresh coriander leaves.

11.                Serve with rice or couscous or quinoa.

   ENJOY DAN:                                    BON-APPETITE!!