THAI SHRIMP CURRY

Thai Shrimp Curry image

This is so easy to throw together. I have been able to get this on the table pretty fast when I've had unexpected company, and it is a big hit. I like to serve it over couscous or basmati rice. (Make sure you use unsweetened coconut milk, not sweetened coconut cream.)

Provided by JackieOhNo

Categories Thai

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 onion, chopped
1 red bell pepper, cut into 1/4-inch pieces
3 tablespoons curry powder
1 teaspoon ground ginger
1 (14 1/2 ounce) diced tomatoes, drained
1 (13 1/2 ounce) can coconut milk
1 lb large shrimp, peeled and deveined
1/2 cup chopped fresh cilantro
1 cup frozen peas, thawed
couscous or rice

Steps:

In nonstick skillet, heat oil over medium heat.
Add onion and pepper; cook 5 minutes.
Add curry, ginge3r and salt; cook 5 minutes.
Add tomatoes and milk.
Bring to a boil. Reduce heat; add shrimp and cilantro.
Cook, stirring, until shrimp are opaque, about 5 minutes.
Stir in peas.
Serve over couscous or rice.

*** Explore more Thai Shrimp Curry Recipes »

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