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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is an amazingly fast dish to prepare and tastes fabulous. Using purchased red curry paste cuts down on the cooking time. Red curry is spicy so be careful. Ingredients:
2 teaspoons olive oil |
1 cup sliced halved zucchini |
1 yellow bell pepper, seeded and sliced into strips |
1/2 cup sliced carrots |
1 med sweet onion, quartered then halved |
2 + or - tablespoon thai red curry paste - i use taste of thai |
1 tablespoon cornstarch |
1 (14 ounce) can coconut milk |
1 pound shrimp, cleaned and deveined. |
1/4 cup chopped fresh cilantro |
Directions:
1. Heat the oil in a large skillet over medium-high heat. Add the zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes till starting to soften. Add the curry paste and mix well.
2. Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 2 minutes. Add the shrimp; cook and stir for about 3 till they turn pink, then stir in the cilantro - continue cooking for 1 minute and serve.
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