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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is so easy to throw together. I have been able to get this on the table pretty fast when I've had unexpected company, and it is a big hit. I like to serve it over couscous or basmati rice. (Make sure you use unsweetened coconut milk, not sweetened coconut cream.) Ingredients:
1 tablespoon canola oil |
1 onion, chopped |
1 red bell pepper, cut into 1/4-inch pieces |
3 tablespoons curry powder |
1 teaspoon ground ginger |
1 (14 1/2 ounce) diced tomatoes, drained |
1 (13 1/2 ounce) can coconut milk |
1 lb large shrimp, peeled and deveined |
1/2 cup chopped fresh cilantro |
1 cup frozen peas, thawed |
couscous or rice |
Directions:
1. In nonstick skillet, heat oil over medium heat.
2. Add onion and pepper; cook 5 minutes.
3. Add curry, ginge3r and salt; cook 5 minutes.
4. Add tomatoes and milk.
5. Bring to a boil. Reduce heat; add shrimp and cilantro.
6. Cook, stirring, until shrimp are opaque, about 5 minutes.
7. Stir in peas.
8. Serve over couscous or rice.
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