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5 Minute Shrimp with Coconut Curry Sauce
This dish comes together so quickly it will amaze you and your family. You can try it with Thai green or yellow curry as well. To save time, purchase peeled uncooked shrimp.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Serves
4
1 can coconut milk
1 tbsp Thai fish sauce
1 tsp Thai red curry paste
1 tsp light brown sugar
1 tsp cornstarch
1 lb shrimp, peeled and de-veined
2 tsp soy sauce
1 tbsp canola oil, divided
1 cup snow peas, trimmed
2 cloves garlic, minced
1 tbsp grated fresh ginger
Jasmine rice, cooked
Parsley, chopped
Method/Steps
1. In a medium bowl, whisk together coconut milk, fish sauce, curry paste, brown sugar and cornstarch. Set aside.
2. In a large bowl, toss together shrimp and soy sauce. Heat 1/2 tbsp canola oil in wok or large skillet. Add shrimp and sauté, stirring, until shrimp are cooked through, about 2 minutes. Remove shrimp and set aside.
3. Add remaining canola oil to skillet. Sauté snow peas, garlic and ginger for 1 minute. Add cooked shrimp and coconut curry mixture. Cook, uncovered, over medium heat until sauce thickens, about 2 minutes. Serve over jasmine rice. Garnish with parsley.
Wine and Spirits Match
Try a Canadian Gerwürztraminer or a Loire Valley Pouilly-Fume with this dish.