Another favorite of mine - succulent shrimp simmered in coconut milk flavored with warm spices. Strips of carrot and zucchini give it a healthy boost. Also great with some red bell pepper, if you have some. For more spice, adjust the amount of cayenne pepper or chili peppers to fit your taste.
Serves 4
Ingredients
1.5 lbs large shrimp, peeled and deveined
Kosher salt
2 Tbsp canola oil
1 medium onion, chopped
2 carrots, julienned
1 Tbsp fresh ginger, minced or grated
4 garlic cloves, minced
1 Tbsp red curry paste
1 tsp curry powder
2 tsp ground coriander
1/2 tsp ground turmeric
1 (14 oz.) can diced tomatoes
1 (13.5 oz.) can unsweetened coconut milk
1 Tbsp fish sauce
1/4 tsp cayenne pepper or chopped red chili peppers, if desired
1 large zucchini, julienned*
1/2 lime
2 Tbsp fresh cilantro, chopped
*To julienne the zucchini, cut slices at an angle, then cut each slice into strips so that a bit of peel is on each end of the julienned cut.
Directions
Season the shrimp with salt, and keep refrigerated while proceeding with the next steps.
Heat the oil a large non-stick skillet over medium-high heat. Add the onion and carrots, and sauté until the onions begin to soften, about 3 minutes.
Add the ginger, garlic, red curry paste, and all of the spices. Stir for 1 minute.
Add the diced tomatoes, coconut milk, fish sauce, and cayenne pepper (or chilis), if using. Gently boil for 10 minutes, adjusting the heat as needed.
Add the zucchini and shrimp, and simmer until the shrimp is pink and cooked through - just a few minutes. Remove from heat, and stir in the juice of half a lime. Garnish with cilantro. Serve immediately over steamed jasmine rice.
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