TLC Cooking "Curried Shrimp with Coconut Ginger Rice"

Curried Shrimp with Coconut Ginger Rice

Curried Shrimp with Coconut Ginger Rice

YIELD Makes 4 servings
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INGREDIENTS

Coconut Ginger Rice (recipe)
1	tablespoon vegetable oil
1	pound raw medium shrimp, peeled and deveined
3	cloves garlic, minced
1	cup finely chopped fresh pineapple or 1 can (8 ounces) crushed pineapple, drained
2	tablespoons packed brown sugar
1	tablespoon fish sauce
2	teaspoons curry powder
1/4	teaspoon red pepper flakes
3	green onions, thinly sliced
Chives for garnish
1/4	cup toasted coconut
1/4	cup chopped roasted peanuts, salted or unsalted
1/4	cup chopped fresh cilantro
1/4	cup diced red bell pepper

PREPARATION:

Prepare Coconut Ginger Rice.
Meanwhile, heat wok or large skillet over high heat. Add oil and swirl to coat surface. Add shrimp and garlic; cook and stir 2 to 3 minutes, until all shrimp turn pink and opaque. Transfer to bowl with slotted spoon.
Add pineapple, brown sugar, fish sauce, curry powder and red pepper flakes to wok; bring to a boil over high heat, stirring constantly. Reduce heat to medium; cook 2 minutes.
Stir in shrimp mixture and green onions; cook 1 minute or until shrimp are heated through.
Mound Coconut Ginger Rice on serving platter. Pour shrimp and sauce over rice; garnish, if desired. Serve toasted coconut, peanuts, cilantro and red bell pepper in small bowls to sprinkle on individual servings.

This recipe appears in: Thai

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