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1
shell the prawns and marinate in the fridge with coconut milk.
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2
Prepare rice just like you usually do, but substitute half the water with coconut milk.
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3
Heat up curry sauce ingredients except cilantro over low heat, stirring until all ingredients are consistent.
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4
Add washed cilantro, stems and all into the sauce for flavor.
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5
remove cilantro before serving.
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6
Slice all the fruit into bit sized pieces.
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7
Get a stainless steel saute pan very hot and add macadamia nut oil (olive or peanut oil would probably work fine too).
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8
Let oil get smoking hot.
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9
Add fruit and swirl it around occasionally to prevent from sticking.
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10
Allow fruit to caramelize (singe and turn brown on the edges, about 5 minutes) bringing out the sugars.
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11
Push fruit to the edge of the saute pan.
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12
Add shrimp and marinade in the center.
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13
Cook one side of shrimp to desired doneness (depends on the size of the shrimp).
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14
Mix up the fruit and shrimp in the pan, partially deglazing the pan using a wood spoon or spatula.
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15
Cook to desired doneness.
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16
Serve in wide bowls with a scoop of rice, followed by shrimp and fruit stir-fry, and then sauce over the top.
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17
Enjoy your meal with a Belikin beer and plan your next vacation to Belize that includes a stop at the Maya Beach Hotel.
