For this week’s recipe, I challenged myself a little bit more by creating a recipe that incorporates turmeric, garlic paste and shredded unsweetened coconuts. I planned on making a different dish, but this one was a happy accident. It’s a simple recipe that you cook in less than 30 minutes!

Ingredients:

• 4-5 cups of shredded unsweetened coconuts
• 1 tsp. of turmeric
• 1 tsp. garlic paste
• pinch of paprika
• thumb size of ginger
• 2 tbspn. fish sauce
• 1-2 red chilies (you can also use chili flakes)
• 1 lime
• salt & pepper
• 1 bag of shrimps
• 1 scallion (for garnish)
• cooking oil (your choice!)

Procedure:

1. In a food processor, add the shredded coconuts and pulse for a few minutes. You don’t need to turn it into powder, just break it enough so it almost looks like granules or rice. You can also use a blender and blend using a lower speed
2. Then peel and de-vein your shrimp
3. In a small bowl, combine the lime juice, fish sauce and garlic paste (you can add a tablespoon of soy sauce with it as well get more depth in flavour)
4. Heat up your pan in medium-high heat before pouring your cooking oil
5. While the pan is heating up, peel your ginger and chop your red chilies length wise
6. Once the oil is hot start sautéing your ginger, and red chilies in the pan
7. When they are starting to brown, add the turmeric and paprika into the pan
8. Sauté the ingredients for a few minutes then add the shredded coconuts and shrimps
9. Keep sautéing the pan for a few minutes until the shredded coconuts start to brown
10. Then add the lime, fish sauce and garlic paste mixture
11. Sauté the ingredients for a few more minutes then season with salt and pepper
12. Taste it and add a little more salt/pepper if needed
13. Use kitchen shears to cut pieces of the green parts of the scallion for garnish
14. Grab some rice, lime wedges (and hot sauce if you want it spicier, I recommend it!) and you’re good to go!

You can also make this dish completely vegan by replacing the shrimp with tofu. The cooking time might be a little longer but generally around the same. I would cut the tofu in big cubes. Also, if you are going to use tofu, don’t use soft tofu. It will just crumble.

I’m going to test another recipe with these challenge ingredients because they surprisingly go with each other quite well.

Give it a try and let me know what you think! I’m always up for suggestions/improvements J

Always,

–K