Damn it’s good ..I give it 5 stars !!!!
great served with a coconut ice cream
The flavors of the curry with ginger, garlic and coconut is wonderful in this recipe . Adding in some flavors from fish sauce and soy sauce adds an extra depth to this also. A little crunch from a few peanuts and the freshness from the cilantro and a squirt of lime round out the dish perfectly.
1 lb. medium sized shrimp, , defrosted
1 Tbsp. canola oil
2 cups onion, sliced
1½ Tbsp. red curry paste
1 Tbsp. jarred minced ginger
2 tsp. jarred minced garlic
half of a red jalapeño pepper sliced
1 cup sliced red peppers
1 cup sliced green peppers
Salt to taste
1 can (8.5 oz.) light coconut milk
2 Tbsp. flour
½ Tbsp. fish sauce
½ Tbsp. soy sauce
1 tsp. brown sugar
4 cups cooked rice
⅓ cup salted chopped peanuts
Fresh cilantro, chopped
a squirt of lime
Heat a large wok or skillet over medium high heat. Add half the oil and saute the shrimp for about 3 minutes until pink and cooked through. Transfer shrimp to a bowl and set aside.
Add the remaining oil to the wok and stir fry the onions with the curry paste, ginger and garlc and hot pepper for about 3 min. Add the red and green peppers and cook for an additional 2 min. or until starting to soften. Season with salt.
While the veggies are cooking whisk the coconut milk with the flour, fish sauce, soy sauce and sugar until smooth.
Add in the coconut milk mixture with the shrimp and stir and cook for about 3 min. more or until thickened and bubbling. Serve over cooked rice with a garnish of peanuts and cilantro. and a squirt of lime