Curried Coconut Shrimp Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
1 tablespoon sesame oil |
1 tablespoon bottled ground fresh ginger |
2 teaspoons curry powder |
1 cup chopped red bell pepper |
1 (16-ounce) bag broccoli and cauliflower spears |
1 1/2 pounds peeled and deveined medium shrimp |
1 cup light coconut milk |
1/4 cup low-sodium soy sauce |
1 teaspoon fish sauce |
Directions:
1. Prepare rice according to package directions.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add ginger and curry; cook 30 seconds, stirring constantly. Add bell pepper, and broccoli and cauliflower spears; cook 5 minutes, stirring frequently.
3. Add shrimp; cook 5 minutes or until shrimp are done, stirring frequently.
4. Add coconut milk and remaining ingredients; cook 4 minutes or until sauce is slightly thick. Serve over rice.
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