How to make it

  • In small heavy saucepan,bring rice and 11/2c water to boil. Cover,lower heat and simmer 18 mins.. Fluff rice with fork;cover to keep warm
  • Meanwhile heat wok or lg. skillet over med-high heat. Add 1 T. oil then shrimp and curry paste and stir fry till shrimp just cooked thru,2 mins. Transfer with slotted spoon to lg. bowl. Add remaing 2 T. oi and mushrooms and stir fry 2 mins. Add onion and bell pepper and cook 3 mins. Add vegetables to shrimp.
  • Add coconut milk and fish sauce to wok and reduce by half,about 5 mins. Return shrimp and vegetables to wok,add the peas and heat thru. Serve the curried shrimp with the rice.
  • Note: Curry paste should be in the Asiain or International section of grocery storel

Reviews & Comments 3

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    " It was excellent "
    rml ate it and said...
    Light and Wonderful!
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  • organicmama 7 years ago
    This sounds good, I love shrimp!
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  • leslierose_64 7 years ago
    i like the ingredients that you have here - coconut milk and curry. i'm not sure i'm familiar with cremini - can i use any substitute?
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