Curried Shrimp with Coconut Ginger Rice

Curried Shrimp with Coconut Ginger Rice Photo
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:

  1. Prepare Coconut Ginger Rice.
  2. 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.
  3. 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.
  4. Stir in shrimp mixture and green onions; cook 1 minute or until shrimp are heated through.
  5. 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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