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SHRIMP CURRY

Active Time : 40 minutes
Total Time : 40 minutes
Serves : 4 servings
INGREDIENTS
  • 1 13.5 ounce can light coconut milk
  • 3 tablespoons green curry paste
  • 1 tablespoon oyster sauce
  • 1 tablespoon light brown sugar
  • 1 cup jasmine rice
  • 2 tablespoons pure vegetable oil
  • 1 pound frozen 51-60 count peeled & deveined tail-off uncooked shrimp thawed, tails removed
  • 1 1/2 cups cubed yellow, green and/or red bell peppers
  • 1 cup sliced baby carrots
  • 1 1/2 cups cubed extra firm tofu
  • 1 cup frozen green peas
DIRECTIONS

In small saucepan over medium heat, combine coconut milk, curry paste, oyster sauce and sugar. Bring to a boil; boil 1 minute. Set aside.

Prepare rice according to package directions.

Meanwhile, heat wok or large skillet over high heat. When smoking, add oil. Add shrimp, stir-fry until cooked through and opaque in color; remove from wok.

Add vegetables to wok and stir-fry until tender; remove from wok. Add tofu to wok, stir-fry for 1 minute; add ΒΌ cup curry sauce, stir-frying until evaporated.

Add vegetables, shrimp, peas and remaining curry sauce back to wok; bring to a boil. Simmer 5 minutes. Remove from heat and stir in rice.