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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted From Cook's Country June/July 2008 Ingredients:
1 tablespoon vegetable oil |
3 garlic cloves, minced |
2 teaspoons red curry paste |
1 (14 ounce) can light coconut milk |
1/2 cup low sodium chicken broth |
2 tablespoons chili-garlic sauce |
1 lb large shrimp, peeled and deveined |
1/4 cup fresh cilantro leaves |
2 tablespoons lime zest |
3 tablespoons lime juice |
Directions:
1. 1. Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.
2. 2. Toss sauce with cooked noodles. Serve.
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