Coconut-Shrimp Curry
- Level
- easy
- Prep Time
- 5 mins
- Total Time
- 40 mins
- Serves
- 2
Ingredients
- 1 tsp
- vegetable oil
- 5 mL
- 4 tsp
- Thai green curry paste
- 20 mL
- 2 tsp
- freshly chopped ginger
- 10 mL
- 1/2
- onion, sliced
- 0
- 1/2 cup
- light coconut milk
- 125 mL
- 2 cups
- frozen Asian Style Stir-Fry vegetables
- 500 mL
- 1/2 lb
- Uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled
- 250 g
- 1/2 cup
- fresh basil, chopped
- 125 mL
- 1/2 cup
- jasmine rice
- 125 mL
Directions
Step 1
Heat oil in a large non-stick skillet over medium-high heat. Add curry paste and ginger and cook until fragrant, about 30 sec. Add onion and cook until softened and golden, about 5 min. Stir in coconut milk, remove from heat and cool completely. Add the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.
Step 2
Cook rice according to package directions and spread on a baking sheet to cool. Place rice in a resealable plastic bag and store with curry in the freezer.
Step 3
To serve, place curry mixture in a large non-stick skillet over medium heat, cover and cook until the sauce is heated through and the shrimp are pink and opaque, about 15 min. from frozen or 10 min. if cooking from fresh. Meanwhile, place rice in a covered microwave-safe bowl, heat for 2 min. on HIGH. Stir, heat for another 2 min. and stir again. Check temperature and heat an additional 1 min. if needed.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts
- Nutrition Description:
- ½ of the recipe
- Calories:
- 400
- Fat:
- 8 g
- Saturated Fat:
- 3 g
- Carbs:
- 58 g
- Fibre:
- 5 g
- Cholesterol:
- 235 mg
- Protein:
- 24 g
- Sodium:
- 960 mg