Coconut Curry Shrimp

This became a staple on Christmas morning because my wife, Katie, didn’t like the usual breakfast fare, and to be honest, neither was my Mom. So they would share this while the rest of us gorged on Eggs Benedict and sausage egg strata.

ingredients

2 Tbsp olive oil
1 lb. raw shrimp, peeled and deveined
1 Tbsp basil, chiffonade
2 cloves garlic, minced
1/2 small onion, diced
1/4 C dry white whine
1 tsp mild Thai curry paste
1/2 tsp Thai green curry
1/2 C unsweetened coconut milk
1 1/2 C cooked rice

directions

1
Heat oil over high heat. Add shrimp; season with salt and pepper. Cook 1-2 minutes then remove from pan. Add basil, onion, and garlic to pan. Stir fry for 30 seconds. Add the wine, curry pastes, and coconut milk. Cook for 3-5 minutes. Add the shrimp back to the pan and heat through.
2
Serve over rice.

notes

If you use precooked frozen shrimp instead of raw, be careful not to overcook them or they'll become rubbery. Reduce your cooking time with them accordingly.

Source: Mom