Coconut Curry Shrimp Recipe – Wolfgang Puck

Ingredients

• 1/4 cup peanut oil
• 12 jumbo shrimp, peeled and deveined
• 1 large garlic clove, peeled and smashed
• 2 tablespoons minced fresh ginger
• 2 tablespoons chopped organic green onion
• 1 stalk fresh lemongrass, chopped, or grated zest of 1/2 lemon
• 1/2 organic green apple, cored and coarsely chopped
• 1 ripe banana, peeled and coarsely chopped
• 1/2 teaspoon ground cumin
• 2 tablespoons curry powder, mild or spicy as you prefer
• 1/2 lemon, juiced
• 1/2 lime, juiced
• 1/2 orange, juiced
• 2 tablespoons tamarind paste
• 2-1/2 cups canned unsweetened coconut milk
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons torn Thai basil leaves, or regular basil leaves
• 2 kaffir lime leaves, or 2 long strips lime zest
• Steamed rice, for serving