Coriander Red Curry and Coconut Milk Shrimp | PCC Natural Markets

Coriander Red Curry and Coconut Milk Shrimp

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free



Heat the oil in a wok or sauté pan. Add the prawns and peas and cook for 3 minutes, or until the peas are bright green. Add the green or spring onions and stir-fry for 1 minute more or until the prawns turn lightly pink and are opaque through.

Stir in the curry paste and greens and cook for about 30 seconds. Add the coconut milk and basil. Season with the fish sauce and lime juice and gently heat through.

Serve over steamed jasmine rice. Garnish with cilantro and lime wedges.

Recipe by Lynne Vea, PCC Chef

Source: Recipe was updated on February 12, 2014. Originally demonstrated on KING 5's "New Day Northwest" show, which aired April 13, 2011.

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: coconut milk, shrimp, spices, vegetables


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