Thai Shrimp Curry - Love of Food

Thai Shrimp Curry

Shrimp, red peppers, yellow squash and green peas with red curry sauce over jasmine rice with herb Asian slaw.

By: Mai Pham, Celebrity Chef

Prep Time: 20 min
Cook Time: 30 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 cups jasmine rice, cooked according to package directions
1 1/3 cups herb slaw
1/2 cup green beans, sliced 1 1/2 inch
1 cup coconut milk
1 tablespoon red curry paste
2 teaspoons Thai kitchens fish sauce
16 shrimp, peeled, deveined, 26/30 ct, tails removed
1 tablespoon whole Thai red chili peppers
1/2 cup red peppers, julienne 1/4 inch
1/2 cup yellow squash, diced 1/4 inch
1/4 cup green peas
3 tablespoons cilantro leaves, minced

Herb Slaw
1 1/4 cups green cabbage, shaved
1 tablespoon mint leaves, chopped
1 tablespoon cilantro leaves
2 1/2 teaspoons Asian sesame dressing

Allergens:

Fish, Gluten, Shellfish, Soy, Tree Nuts, Wheat

Nutritional Information

Directions:

Herb Slaw: Combine cabbage, mint, cilantro and dressing.
For Service: Blanch green beans in boiling water. Shock in an ice water bath. In a bowl, combine coconut milk, curry paste and fish sauce. Spray sauté pan with vegetable spray. Heat sauté pan over medium high heat. Add shrimp and sauté for 1 minute until shrimp turns pink. Add green beans, chili pepper, red pepper and yellow squash to sauté pan with the shrimp. Add coconut red curry sauce and green peas to sauté pan, Reduce heat to simmer and mix well. Saute for 3 to 4 minutes. Place 1/2 cup jasmine rice on plate, top rice with 3/4 cup shrimp mixture. Garnish shrimp mixture with minced cilantro. Serve with 1/3 cup herb slaw on the side.

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Recipe Tags: Entertaining, Family Dinner, Quick & Easy, Rice and Grain, Seafood, Vegetable, Fish, Gluten, Shellfish, Soy, Tree Nuts, Wheat, Entrées, Salads, Fall, Spring, Summer, Winter,