Simple Shrimp Curry
Serves
4
Prep time:
0:20
Cooking time:
0:10
Total time:
0:30

Ingredients

Directions

1.

Start COOKING rice according to recipe.

2.

PEEL and DEVEIN shrimp; SPRINKLE with salt and pepper; SET aside.

3.

CUT off green tops from onions; thinly SLICE; SET aside; CHOP remaining white portion of onions; SET aside.

4.

In a 12-inch non-stick skillet, HEAT half of oil on medium-high (375°).

5.

ADD shrimp; STIR, COOKING until just pink; TRANSFER to a bowl.

6.

ADD remaining oil to skillet; REDUCE heat to medium.

7.

ADD white chopped portion of onions, ginger and curry; COOK, STIRRING, 1 minute.

8.

ADD tomato; BOIL until mixture has slightly thickened, about 3 minutes.

9.

ADD coconut milk and remaining salt; BOIL 1 minute; STIR in shrimp; HEAT through.

10.

SERVE shrimp over hot rice; GARNISH with sliced green onion.

1. We use Mai Ploy brand Thai curry paste 2. We use Chaokoh brand coconut milk

From BHG.com recipe center
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 273 Calories; 15g Fat (50.3% calories from fat); 26g Protein; 8g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 1064mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat.