2070
N. Clybourn Ave. Chicago, IL. 60614 773.404.3475
At
Dirk's we carry many additional items to complete and complement your favorite recipe such as:
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Coconut Curry Shrimp with Jasmine rice and Snap Peas
- This is another quick and easy recipe that combines many layers of flavors in one dish. Use as a first course or as in this recipe, the main entree. I recommend Gulf of Mexico shrimp for the best taste. This sauce also works great with fish.
Ingredients
- 1 1/2 tablespoons fresh garlic, finely chopped
- 1 1/2 tablespoons fresh ginger, peeled and finely chopped
- 2 tablespoons extra virgin olive oil or canola oil
- 1/4 cup fresh lime juice
- 2 teaspoons fish sauce
- 1 1/2 tablespoons red curry paste
- 1 1/2 cups coconut milk or lite coconut milk
- 2 1/2 lbs medium peeled and deveined shrimp, thawed
- 2 cups snap peas
- 1/4 cup fresh basil, sliced
- Salt to taste
Directions
- Saute garlic and ginger in oil until tender, 2 to 3 minutes. Add shrimp and peas, saute for 2 minutes. Add lime juice, fish sauce, red curry paste, and coconut milk. Mix well and bring to a simmer. , cover and simmer for 5 to 6 minutes. Taste for salt. Remove from heat, stir in basil and serve over jasmine rice.
- This recipe serves 6 people.
Dirk's
Fish and Gourmet Shop © 2004
