Name: Coconut Curry Shrimp
Prep time: 15 min
Cook time: 15 min
Yield: 3
Ingredients: 1 can (13.66 ounces) coconut milk -; 1 tablespoon fish sauce -; 1 tablespoon red curry paste or 1-1/2 teaspoons curry powder -; 1 teaspoon brown sugar -; 1/4 teaspoon salt -; 1/4 teaspoon pepper -; 1 pound uncooked large shrimp, peeled and deveined -; 1 tablespoon vegetable oil -; 1 large sweet red pepper, juilenned -; 8 green onions, cut into 1-1/2 in. pieces -; 1/4 cup minced fresh cilantro -; Hot cooked jasmine rice -; Lime wedges -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Curry Shrimp

1. 1 can (13.66 ounces) coconut milk -

2. 1 tablespoon fish sauce -

3. 1 tablespoon red curry paste or 1-1/2 teaspoons curry powder -

4. 1 teaspoon brown sugar -

5. 1/4 teaspoon salt -

6. 1/4 teaspoon pepper -

7. 1 pound uncooked large shrimp, peeled and deveined -

8. 1 tablespoon vegetable oil -

9. 1 large sweet red pepper, juilenned -

10. 8 green onions, cut into 1-1/2 in. pieces -

11. 1/4 cup minced fresh cilantro -

12. Hot cooked jasmine rice -

13. Lime wedges -

How to cook deliciously - Coconut Curry Shrimp

1. Stage

In a small bowl, combine the coconut milk, fish sauce, curry, brown sugar, salt and pepper.

2. Stage

In a large skillet or wok, stir-fry the shrimp in oil until they turn pink. Remove them and keep them warm. Editor's Tip: If you're in the market for the best wok to buy, our Test Kitchen's pick might be a good place to start your search.

3. Stage

Add the red pepper, onions and the coconut milk mixture to the pan. Bring the liquid to a boil; cook and stir for three to four minutes or until the vegetables are crisp-tender.

4. Stage

Return the shrimp to the pan, add the cilantro and heat everything through. Serve the curry with rice and lime wedges.