Coconut Curried Shrimp
Chelsea Severson
ingredients
- 1 1/2 lb peeled, deveined shrimp
- 1 tablespoon minced fresh ginger
- 2 cloves garlic, minced
- Salt
- 1 tablespoon sesame oil
- 1 tablespoon canola or vegetable oil
- 1 red bell pepper, finely chopped
- 1 1/2 teaspoon curry powder
- Dash cayenne pepper
- 1 15 oz can coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1/4 cup chopped cilantro
directions
- 1
Mix together the shrimp, ginger, garlic and some salt and let stand for 10 minutes.
- 2
In a large skillet over medium-high heat, heat sesame and canola oil. Add shrimp and cook 3-4 minutes, or until pink, stirring occasionally. Remove shrimp from skillet.
- 3
Add chopped pepper, curry powder and cayenne pepper to skillet and cook for 2 minutes.
- 4
Stir in coconut milk, soy sauce and brown sugar. Cook for 3 minutes, stirring constantly.
- 5
Stir in shrimp, cook for 2 minutes. Remove from heat and shirt in cilantro. Serve immediately over hot, cooked rice.
Source: Chelsea Severson
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