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Coconut Curry Shrimp Recipe

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Here’s a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry.—Cindy Romberg, Mississauga, Ontario

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Coconut Curry Shrimp Recipe

Prep/Total Time: 25 min.

Yield: 3 Servings

15 10 25

Ingredients

2/3 cup coconut milk
1 tablespoon fish sauce
1-1/2 teaspoons curry powder
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 medium sweet red pepper, finely chopped
2 green onions, chopped
1/4 cup minced fresh cilantro
Hot cooked jasmine rice
Lime wedges

Directions

In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm.
Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges. Yield: 3 servings.

Nutritional Facts 1 cup (calculated without rice) equals 256 calories, 13 g fat (10 g saturated fat), 184 mg cholesterol, 841 mg sodium, 8 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Coconut Curry Shrimp in Country Woman February/March 2012, p38

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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