Meatless

Shrimp: Coconut Curry over Rice

Ingredients

  • 1-1/2 lbs. large shrimp, peeled and deveined
  • 1/4 c. coconut milk
  • 3 Tbls. finely chopped red bell pepper
  • 1 Tbls. minced fresh cilantro (extra for garnish)
  • 1-1/2 t. fish sauce
  • 1 Tbls. fresh lemon juice
  • 1 t. sugar
  • 1 t. curry powder
  • 3 c. hot cooked basmati rice
  • 4 lemon wedges, garnish

Instructions

Combine milk, pepper, cilantro, fish sauce, lemon juice, sugar and curry in a large zip-lock plastic bag. Add shrimp, seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Cook rice according to package directions (takes about 40-45 minutes to cook).

About 10-15 minutes before rice is done, pour sauce and shrimp into a large fry pan or large sauté pan. Cook on low heat, turning shrimp when half cooked. Be careful, sauce can scorch in pan.

Serve shrimp mixture over rice, serve with lemon wedges. Garnish with cilantro.

NOTE: Serves 4