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.