1 tsp oil
1/2 cut shallots
1/2 cut diced red pepper
1 clove minced garlic
1 tsp cumin
1/4 tsp ground coriander
1 tsp curry powder
1 can light coconut milk
2 tsp sugar
1 pound shrimp, peeled and deveined
2 tbsp cilantro fresh is best, dry is ok
Heat oil in large saucepan over medium heat. Saute shallot, red pepper and garlic until begin to soften, about 3 minutes.
Season with cumin coriander and curry. Cook for 1 more minute. Stir in coconut milk and sugar. Bring to boil. Reduce heat and simmer uncovered for 2 minutes.
Stir in shrimp and increase hit to medium high. Cook and stir until shrimp is cooked through, about 5 minutes.
Stir in cilantro and cook another minute.
If the sauce is too thin, you can thicken in up by mixing a tablespoon of cornstarch with a tablespoon of water and adding it to the sauce. I did not do that.
Serve with rice (we prefer brown).
Enjoy!
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