Shrimp Curry
By
Lauren Perkins-Boyd
@Lauren_Perkins-Boyd
1
This dish is very versatile, you can really add whatever veggies or meat you like. I think chicken or tofu would be great in it, although you may want to omit the fish sauce and use salt intead. Also it can be made with light coconut milk for a diet friedly meal.
A little warning for those who don't like spicy food, you should start out with a teaspoon of curry paste and taste it as you go to ajust the heat. I would also suggest that you check your local Whole Foods store to find a good quality curry paste.
Everyone loved it, even my 18 month old ate it and she is a picky girl.
A little warning for those who don't like spicy food, you should start out with a teaspoon of curry paste and taste it as you go to ajust the heat. I would also suggest that you check your local Whole Foods store to find a good quality curry paste.
Everyone loved it, even my 18 month old ate it and she is a picky girl.
Ingredients
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2 tspcanola oil, divided
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1/2 conion, chopped
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1/2 cred bell pepper, chopped
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3 tspgood quality red curry paste, more or less to taste
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1 tspsugar
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1 lbshrimp, peeled and deveined
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1-13.5oz can(s)coconut milk, unsweetened
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2 tspfish sauce
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1/4 cscallions, chopped
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1 Tbspfresh basil, chopped
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FOR SERVING
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·lime wedges
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·cooked jasmine rice
How to Make Shrimp Curry
- Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat add shrimp and cook through, about 3 minutes. Remove shrimp from the pan and set aside.
- In the same pan heat the remaining teaspoon of oil and add the onions and peppers sautee' for 2 minutes or until slightly softened.
- Add the curry paste, sugar, coconut milk and fish sauce, stirring until smooth. Bring the sauce to a boil and reduce to a simmer for 15-20 minutes.
- Add the shrimp, basil and scallions cook 1 minute. Serve over jasmine rice with a lime wedge. Enjoy!
