Coconut Curry Shrimp

I’ve had this recipe for a long time but never used it and since I’ve been on a curry kick, I thought I’d pull it out and taste it…and was it tasty!!!!  If you like curry and shrimp then you’ll LOVE this dish.

1 1/2 cup white rice
3 TBL vegetable oil
1 lb peeled and deveined large shrimp
1 Tbl green curry paste (I just used curry powder and it was fine)
One 8oz package cremini mushrooms
1 onion, sliced (I used about 1/4 of onion)
1 red bell pepper, chopped
One 13/5 oz can unsweetened coconut milk
1 Tbl fish sauce (I forgot to buy this and didn’t use it and it tasted fine as well)
1 cup frozen baby peas, thawed

1. Cook rice
2. Meanwhile, heat a wok or large skillet over mediu-high heat.  Add 1 Tbl oil, then the shrimp and curry paste and stir-fry until the shrimp are just cooked through, 2 minutes.  Transfer with a slotted spoon to a large bowl.  Add the remaning 2 Tbl oil and the mushrooms to the wok and stir-fry for 2 minutes.  Add the oinion and bell pepper and cook for 3 minutes.  Add the vegeables to the shrimp.
3.  Add the coconut milk and fish sauce to the wok and boil until reduced by half, about 5 minutes.  Return the shrimp and vegetable to the wok, add the peas and heat through.  Serve curried shrimp with the rice.


About melsorens

I'm a mommy who has the privilege of staying home with my three little mouths to feed and two big mouths who love to eat. I'm a believer in moderation so all of these might not be the healthiest recipes, but there is a variety and I believe in eating that way and not leaving anything out. I love good food, I like to cook, I'm not that great at it but I'm always up to try new things, share recipes and eat some more!! These are a collection of random recipes that I have in stored in a bunch of different places...this is my attempt to become more organized, so enjoy and let me know if any of these are yummy to you. View all posts by melsorens

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