Red Curry Coconut Shrimp

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 bunch

Scallions

3 scallions per 2 servings

180 mL

Coconut Milk

25 g

Red Curry Paste

15 mL

Fish Sauce

15 g

Brown Sugar

15 mL

Canola Oil

2 cloves

Garlic , minced

455 g

Shrimp , deveined

21-25 size

225 g

Snow Peas

to taste

Salt

4 g

Fresh Cilantro , roughly chopped

to taste

Cooked White Rice

for serving

(optional)

to taste

Sliced Limes

for serving

Cooking Instructions

HIDE IMAGES

Step 1

Slice Scallions (1 bunch) , separating the white and reserving the green for garnish.

Step 2

Whisk together Coconut Milk (180 mL) , Red Curry Paste (25 g) , Fish Sauce (15 mL) , and Brown Sugar (15 g) .

Step 3

Heat Canola Oil (15 mL) in medium saute pan over medium heat. Add whites of scallion and Garlic (2 cloves) . Sauté for 1 minute.

Step 4

Add Shrimp (455 g) in a single layer. Cook shrimp 2 minutes per side and remove from pan.

Step 5

Add coconut milk mixture to the pan and bring to a full simmer.

Step 6

Add Snow Peas (225 g) and stir to coat. Allow to simmer uncovered about 4 minutes over medium/high heat. Stir once or twice until snow peas are just tender and the sauce has reduced to a syrupy consistency.

Step 7

Toss shrimp back into the pan and stir to coat with sauce and warm throughout for about 1 minute. Season lightly with Salt (to taste) .

Step 8

Serve immediately over White Rice (to taste) if desired, and garnish with reserved sliced green onions, Fresh Cilantro (4 g) and a squeeze of Limes (to taste) .