COCONUT CURRY SHRIMP

Coconut Curry Shrimp image

Here's a shrimp dish with sweet coconut milk, complemented by the spiciness of curry. Jasmine rice makes a fragrant bed for the sumptuous stir-fry. -Cindy Romberg, Mississauga, Ontario

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 12

Ingredients

2/3 cup coconut milk
1 tablespoon fish sauce
1-1/2 teaspoons curry powder
1 teaspoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked large shrimp, peeled and deveined
1 medium sweet red pepper, finely chopped
2 green onions, chopped
1/4 cup minced fresh cilantro
Hot cooked jasmine rice
Lime wedges

Steps:

In a small bowl, combine the first six ingredients. In a large skillet or wok, stir-fry shrimp in 2 tablespoons coconut milk mixture until shrimp turn pink. Remove and keep warm., Add the red pepper, onions and remaining coconut milk mixture to pan. Bring to a boil; cook and stir for 3-4 minutes or until vegetables are crisp-tender. Add shrimp and cilantro; heat through. Serve with rice and lime wedges.

Nutrition Facts : Calories 256 calories, Fat 13g fat (10g saturated fat), Cholesterol 184mg cholesterol, Sodium 841mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.