Curry Shrimp with Coconut

Coconut recipes are delicious, If you feel about the test of it then your greedy tongue will come out to take it’s test. Curry shrimp with coconut vastly cooked food and recipes. Curry paste conveys abounding of spicy heat, so a little proceeds a long way. Seem free to add a bit more to increase the heat, or omit the paste to tame the dish. 

Ingredients

    * 2/3 cup coconut milk 2/3 2/3cup cup(150 mL) (150 mL) coconut milk

    * 1 tbsp fish sauce 1 1tbsp tbsp(15 mL) (15 mL) fish sauce

    * 1-1/2 tsp mild curry powder 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) mild curry powder

    * 1 tsp packed brown sugar 1 1tsp tsp(5 mL) (5 mL) packed brown sugar

    * 1/4 tsp salt 1/4 1/4tsp tsp(1 mL) (1 mL) salt

    * 1/4 tsp pepper 1/4 1/4tsp tsp(1 mL) (1 mL) pepper

    * 1 lb thawed peeled deveined raw large shrimps 1 1lb lb(454 g) (454 g) thawed peeled deveined raw large shrimpraw large shrimps

    * 1 sweet red pepper , diced1 1sweet red peppersweet red peppers, diced

    * 2 green onions , chopped2 2green oniongreen onions, chopped

    * 1/4 cup cilantro leaves 1/4 1/4cup cup(60 mL) (60 mL) cilantro leavescilantro leaves

    * 4 lime wedges 4 4lime wedges

Directions

In large basin, whisk simultaneously coconut milk, fish dressing, curry dust, brown sugar, saline and pepper. Add shrimp, red pepper, green onions and cilantro; toss to coat. Let stand for 5 minutes.

In wok or saucepan, stir-fry shrimp blend over medium-high heat until shrimp are pink, about 6 minutes. assist with lime wedges.

Source : Canadian Living Magazine: April 2011