Thai Coconut Shrimp

By Bostoncook

CLBB

Ingredients

• 2 teaspoons canola oil
• 1 pound medium shrimp, peeled and deveined
• 1/4 teaspoon salt
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon minced ginger
• 2 tablespoons packed light brown sugar
• 2 teaspoons Thai red curry paste
• 1/2 teaspoon ground cumin
• 1/2 cup coconut milk
• 1 Tablespoon fish sauce
• 2 cups cooked rice

Preparation

Step 1

1. Heat 1 tsp oil in a large nonstick skillet, add shrimp and sprinkle with salt. Saute until pink and cooked through, about 5 mins. Remove to a plate.

2. Heat 1 tsp oil in the same skillet, add onion, garlic, and ginger. Saute until fragrant and onions are softened, about 6 mins. Stir in sugar, curry, and cumin. Cook 1 min, stirring constantly.

3. Add coconut milk and fish sauce; bring to a boil. Reduce heat and simmer 3 mins. Add shrimp; heat through. Serve with rice.

Notes: Very good - but a tad too spicy - next time cut back a bit on the curry paste.