CURRY CRAWFISH/SHRIMP
1 cup onion, chopped
1 cup green, red and or yellow peppers, chopped
3 cloves garlic, minced
Cube butter or margarine
2 tablespoons curry powder or paste. We like yellow or green Thai curry
paste, but the red works as well. Too much "store-bought" curry powder seems bland. You do better in Thai, Indian or other ethnic markets or sections.
1 cup cream of coconut
1 cup chopped fresh or, if you must, canned mango
2 pounds of shrimp or crayfish, cleaned.
In a Dutch Oven or deep pot over medium heat sauté onions, pepper and garlic in butter until al dente, or still a bit crisp. Stir in the curry powder or paste and continue to stir for a couple of minutes. Reduce heat and add the coconut cream, mango and crayfish and simmer only until heated through. Both standard and "dirty" rice basement this dish.