Thai Red Curry Shrimp
Serve with rice!
1 ¼ pounds large shrimp, peeled and deveined
14 ounces lite coconut milk
½ tablespoon Thai Kitchen Red Curry Paste
1 ½ tablespoons fish sauce
4 teaspoons dark brown sugar
1 medium red bell pepper, seeded and thinly sliced
2 teaspoons fresh lime juice
1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.
2. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice. Spoon 1 cup rice onto each of 4 plates; top each serving with 1 cup shrimp mixture.
Laraine Perri, Cooking Light
Source: adapted from MyRecipes.com (4 servings)