Coconut Curry Shrimp

I saved this recipe from an issue of Canadian Living a while back. It is one I will save for surprise guests because it was a delicious meal that came together unbelievably quickly. Often times, magazines feature "quick and easy" meals that are anything but (or filled with random pre-made ingredients), but this one is great! With just 5 minutes of marinating and another 5 minutes in the pan, this delicious shrimp recipe can be on the table as fast as a grilled cheese sandwich.

2/3 Cup coconut milk
1 Tblsp fish sauce
1-1/2 tsp curry powder
1 tsp  brown sugar, packed
1/4 tsp s alt
1/4 tsp pepper
1 lb (454 g) thawed peeled deveined raw/thawed shrimp
1  red pepper, diced
2  green onions, chopped
1/4 Cup cilantro, chopped

In large bowl, combine together coconut milk, fish sauce, curry powder, brown sugar, salt and pepper. Add shrimp, red pepper, green onions and cilantro. Stir until well-coated and let stand for 5 minutes.

In wok or large pan, stir-fry shrimp mixture over medium-high heat until shrimp are pink, about 5-6 minutes. 

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