Shrimp Curry
Jen
Use whatever combination of Asian vegetables you like best, snow peas, sprouts, corn, water chestnuts and baby bok choy all work well.
ingredients
- 1 tablespoon red curry paste*
- 1 tablespoon fish sauce*
- 1 can lite unsweetened coconut milk
- 1 1/4 pounds uncooked large shrimp, peeled, deveined
- 1 onion chopped
- 1 red pepper chopped
- 2 baby bok choy, green leaves sliced
- 1 cup snow peas
- 1 large clove garlic, minced
- 1 inch ginger, peeled and thinly sliced
- 1 tablespoon sesame oil (olive oil may be substituted)
directions
- 1
Heat oil in large skillet of medium heat, add vegetables, ginger and garlic; salt and pepper to taste. Cook until pepper and onion begins to soften, about 4-5 minutes.
- 2
Push vegetables to the side and add shrimp, brown on both sides, mix in with vegetables. Add 1 tablespoon curry powder and pour in 1/2 can of coconut milk and fish sauce, mix well. If using sprouts or water chestnuts add to mixture.
- 3
Let simmer over low heat for 5 minutes until shrimp are cooked though. Serve over Jasmine rice.
Source: Jen
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