Thai Shrimp Curry and Rice
Shrimp
in a
flavorful, rich and creamy coconut sauce spiced with red curry.
Serve over Jasmine or white rice and you have a complete meal.
Ingredients:
- 1 1/2 lbs uncooked shrimp, peeled and deveined
- 1 14oz can coconut milk (not coconut cream)
- 1 medium red bell pepper, cut in strips
- 1 cup sugar snap peas, fresh or frozen (that have been thawed)
- 1/3 cup cilantro, chopped
- 3 green onions, chopped white and green part
- 2 large garlic cloves, minced
- 1 tbs canola, peanut or vegetable oil
- 1 tbs brown sugar
- 1 tbs fresh grated ginger
- 1 tbs lime juice
- 2 to 3 tsp of red curry paste
- 2 tsp Asian fish sauce (optional)
- 1/2 tsp grated lime zest
- sea salt and freshly ground pepper (optional)
-
2 cups of cooked Jasmine rice or white rice
Directions:
- In a large skillet, sauté red peppers in oil over medium high heat just until tender.
- Add garlic, ginger and green onion. Cook for a minute, stirring often. (Be sure not to brown the garlic or ginger.)
- Add curry paste and cook for another minute, stirring to incorporate with the vegetables.
- Add sugar snap peas, coconut milk, brown sugar, lime juice, and fish sauce. Combine well.
- Gently simmer uncovered for about 10 minutes.
- Add shrimp, cilantro, and lime zest. Simmer for about 3 to 5 minutes until shrimp is cooked through.
- Check for seasonings, add more red curry paste or sea salt and pepper if desired.
- Serve over hot cooked rice.
Comments:
-
Red curry paste is spicy, so add it by teaspoon to your liking.
- Measure cilantro first and then chop.
Tips:
- Use a spoon to peel fresh ginger. Peel left over ginger and store in a baggie in your freezer. Ginger can be easily grated frozen also.
>>><<<
