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:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free

Using quick cooking ingredients, like prawns and snap peas, this fragrant curry comes together in a snap.

Ingredients

Preparation

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

Stir in curry paste and greens and cook for about 30 seconds. Add coconut milk and basil. Season with 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.

More about: coconut milk, shrimp, spices, vegetables

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