Coconut Curry Shrimp

Todays Guest Blogger is Miranda from Mangoes and Chutney:
"Mangoes and Chutney
Fulfills the need of the home chef or wanna be foodie to explore different cuisines and find something new for dinner. Recreating Caribbean recipe memories from the past and creating new memories into the future."
Her recipes are all from the islands so take a look at this great one in her own words!
You can find curry dishes on just about any island. Usually it will be with chicken or goat or even duck, but I felt like doing shrimp today. Sure this makes it more of a Thai dish the way I did it, but it's my blog so I can do whatever I want right? I Just want to make good food and believe me, this is good!!

I love curry and it goes well with so many different meats. There are different types of curry including: red, green and yellow. I typically use yellow curry powder, the brand I use is pretty mild and I usually just add some spice like crushed red pepper for a little kick. One more note about this dish, as you can see in my photos, I left the tails on the shrimp - purely for presentation purposes. Shrimp simply look better with the tales on! But, eating them can be a pain in the you know what if you choose to leave the tails on. Remove the tails before cooking because you are going to want to jump face first into this dish, and having the tails on is only going to hold you back.
This sauce is so easy to make and it takes only about 20 minutes start to finish. Remember, the longer you cook it, the more it reduces and thickens so keep an eye on it. It will also thicken if you do not eat it right away, but the easy fix for both of these scenarios is to add more coconut milk and then adjust the seasonings as necessary.