Curries are a perennial favourite. There are a number of good-quality premade curry pastes available (I prefer Thai Kitchen brand). Green curry paste is much hotter than red, so use whichever suits your tastes. If using frozen shrimp, be sure to defrost and drain well before weighing for this recipe.
1. Heat a large skillet over medium-high heat. Lightly spray the hot skillet with vegetable oil, and sauté the shrimp for 3 minutes or just until opaque and no longer pink. Transfer the shrimp to a plate.
2. In the same skillet, heat the oil. Add the onions, curry paste, ginger and garlic and sauté for 3 minutes, until fragrant. Add the red pepper and sauté for 2 minutes, until softened.
3. Meanwhile, in a bowl, whisk together the coconut milk, flour, fish sauce and sugar and until smooth. Stir into the onion mixture along with the cooked shrimp and cook just until sauce has thickened slightly, about 3 minutes.
4. Serve over cooked rice or noodles (if using) and garnish with chopped cashews and cilantro.
1 1/2 lb large shrimp, shelled (leave tail on) and deveined
2 tsp vegetable oil
2 cups sliced onions
2 Tbsp green or red curry paste, or to taste
1 Tbsp minced peeled fresh ginger
1 1/2 tsp minced garlic
2 cups sliced red bell peppers
1 1/2 cups canned light coconut milk
2 Tbsp all-purpose flour
1 Tbsp fish sauce or reduced-sodium soy sauce
1 tsp brown sugar
3 cups cooked rice or 4 oz cooked rice noodles (optional)
1/4 cup chopped unsalted roasted cashews
3 Tbsp chopped fresh cilantro leaves
Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 11 minutes
Nutritional Information per Serving
Carbohydrates 19.1 g
Fibre 3.1 g
Protein 43.6 g
Fat 11.7 g
Saturated Fat 4.5 g
Cholesterol 321 mg
Sodium 658 mg