Tuesday, May 25, 2010

Thai Coconut Curry Shrimp

Wonderful, delicious, insanely easy and fast. Would definitely make again.


Thai Coconut Curry Shrimp
Cooking Light, September 2008

Red curry paste adds plenty of spicy heat to the shrimp while the slightly sweet coconut milk smooths out the flavor for a perfectly balanced meal.

1 teaspoon canola oil
1/2 cup chopped onion
1/4 teaspoon red curry paste -- (such as Thai Kitchen)
1 teaspoon sugar
12 ounces large shrimp -- peeled and deveined
1/3 cup light coconut milk
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil

Heat oil in a large nonstick skillet over medium-high heat. Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally. Stir in sugar; sauté 15 seconds. Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently. Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil.

Yield: 2 servings

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