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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I read somewhere that women should eat curry several times a week. Until recently I was limited (at least according to me) to something with curry powder. Recently, I discovered that my regular grocery store now carried red curry paste and green curry paste, yay! This recipe also employs coconut milk which cuts down on some of the heat. Serve with rice. Ingredients:
1 cup rice |
3/4 cup snow peas, sliced lengthwise into ribbons |
1/2 cup bean sprouts |
1/4 cup fresh basil leaf, torn |
1 tablespoon canola oil |
3 tablespoons fresh lime juice |
kosher salt & freshly ground black pepper |
1 (14 ounce) can coconut milk |
1 -2 tablespoon red curry paste |
1 1/2 lbs large shrimp, peeled and deveined |
lime wedge, for serving |
Directions:
1. Cook rice according to package directions.
2. Meanwhile, in a bowl, toss together snow peas, bean sprouts, basil, oil, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. In a large saucepan, whisk together coconut milk, curry paste, 1/4 teaspoon salt and 1/4 teaspoon pepper; bring to a boil.
4. Add in shrimp and let simmer until opaque, about 2 to 4 minutes.
5. Remove from heat and stir in lime juice.
6. Serve over rice.
7. . Add the shrimp and simmer, stirring occasionally, until the shrimp are opaque throughout, 2 to 4 minutes. Stir in remaining 2 tablespoons of lime juice.
8. To serve: divide rice among serving dishes, spoon shrimp and curry sauce over rice, then top with snow pea/sprout mixture; serve with lime wedges.
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