Curried Shrimp with Coconut Ginger Rice

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Browse the article 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 follows)

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