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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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Hereâs a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry.Cindy Romberg, Mississauga, Ontario Ingredients:
2/3 cup coconut milk |
1 tablespoon fish sauce |
1-1/2 teaspoons curry powder |
1 teaspoon brown sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 pound uncooked large shrimp, peeled and deveined |
1 medium sweet red pepper, finely chopped |
2 green onions, chopped |
1/4 cup minced fresh cilantro |
hot cooked jasmine rice |
lime wedges |
Directions:
1. In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm.
2. Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges. Yield: 3 servings.
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