Curry-Coconut Shrimp

Name: Curry-Coconut Shrimp
Yield: 4 servings
Ingredients: 1 1/4 cup unsweetened coconut milk; 1 1 1/2 tablespoons fish sauce; 1 1 tablespoon fresh lemon juice; 1 3 tablespoons seeded and finely chopped red bell pepper; 1 1 tablespoon minced fresh cilantro leaves; 1 1 teaspoon sugar; 1 1 teaspoon curry powder; 1 1 1/2 pounds large shrimp, peeled and deveined; 1 2 cups cooked brown rice; 1 4 lemon wedges, for serving; 1 Fresh cilantro sprigs; 1 for garnish (optional)

From the kitchen of Carly

Tender shrimp steamed in a fragrant coconut curry broth with fresh cilantro and bright lemon. The sauce clings beautifully to each bite, best served over brown rice with a squeeze of lemon to finish.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup unsweetened coconut milk
11 1/2 tablespoons fish sauce
11 tablespoon fresh lemon juice
13 tablespoons seeded and finely chopped red bell pepper
11 tablespoon minced fresh cilantro leaves
11 teaspoon sugar
11 teaspoon curry powder
11 1/2 pounds large shrimp, peeled and deveined
12 cups cooked brown rice
14 lemon wedges, for serving
1Fresh cilantro sprigs
1for garnish (optional)

Instructions

1. Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate. Add the shrimp, cover, and marinate in the refrigerator for 30 minutes.
2. Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate. Wearing oven mitts, carefully place the pie plate into the steamer. Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through.
3. Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer. Serve the shrimp over the brown rice. Garnish with the lemon wedges and cilantro sprigs, if using.