I found this recipe on the My Recipes website. It's from Coastal Living Magazine. Since it called for 1-1/2 lbs. of shrimp, and I had a 1-lb. bag in my freezer (of shrimp we caught ourselves), I reduced the recipe to 2/3. The full recipe serves 4. Click on the link above if you want the full recipe. Otherwise, my version will serve 3. I froze the extra serving and will use it later.
We both enjoyed this recipe. The flavors are good, especially if you serve a chutney with the dish. It makes up rather quickly, too.
Coconut Curried Shrimp
Rating: 8 out of 10
1 lb. peeled, deveined shrimp
2 tsp. peeled, grated fresh ginger
1-1/2 garlic cloves, grated
2 tsp. sesame oil
1/2 cup chopped red bell pepper
1 tsp. Thai red curry paste
3/4 tsp. curry powder
10 oz. coconut milk (I used lite; full-fat coconut milk will produce a creamier sauce)
2 tsp. lite soy sauce
1 tsp. brown sugar
1/4 tsp. sea salt, if needed
1/4 cup chopped fresh cilantro
Hot cooked rice
Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3-4 minutes, or till pink, stirring occasionally. (Do not cook shrimp all the way through.) Remove from skillet; cover and keep warm.
Add bell pepper, curry paste and curry powder to skillet. Cook 1-2 minutes, stirring constantly. Stir in coconut milk, soy sauce and brown sugar. Taste to adjust seasonings, adding salt, if necessary. Cook 3 minutes or till curry paste dissolves, stirring constantly. Stir in shrimp; cook 2 minutes, or till shrimp is cooked through. Remove from heat. Stir in cilantro and serve immediately in shallow bowls over hot cooked rice. Garnish with chopped green onions and cilantro. Serve with chutney and chopped peanuts, if desired. Yield: 3 servings