Coconut Curry Shrimp With Brown Basmati Recipe

Coconut Curry Shrimp with Brown Basmati

From kelliepitt 15 years ago

Sweet coconut and pineapple go well with spicy Thai chilis to kick up any shrimp, chicken or tofu dish.

In a medium pot, bring broth to a boil, and add rice and olive oil. Follow cooking directions as noted, but rice should be done in about 50 minutes.
In a medium sauce pan, combine curry sauce ingredients and simmer over a low heat, stirring occasionally. About 20 minutes.
Pour curry sauce over shrimp, cover, and refrigerate for about 30 minutes.
When rice is just about finished, add sesame oil to a medium wok.
Add minced garlic and brown.
Add vegetables, pineapple, and curried shrimp, and stir fry until shrimp is cooked, and vegetables are slightly tender.
Plate over a bed of the basmati.
Add a few drops of hot chili sauce as needed for extra kick.
Devour.

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" It was excellent "
turtle66 ate it and said...
Ohhh Yeah!! My kind of dish...
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kelliepitt Boston, MA

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Reviewed by 1 people