Curry-Coconut Shrimp
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
56
Spice
44
Sweetness
59
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Unsweetened Coconut Milk1.5 tbsps
Fish Sauce1 tbsp
Lemon Juice (fresh)1 tsp
Sugar1 tsp
Curry Powder2 cups
Cooked Brown RiceDirections:
1
Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate
2
Add the shrimp, cover, and marinate in the refrigerator for 30 minutes
3
Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate
4
Wearing oven mitts, carefully place the pie plate into the steamer
5
Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through
6
Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer
7
Serve the shrimp over the brown rice
8
Garnish with the lemon wedges and cilantro sprigs, if using
9
Combine the coconut milk, fish sauce, lemon juice, bell pepper, minced cilantro, sugar, and curry powder in a 10-inch glass pie plate
10
Add the shrimp, cover, and marinate in the refrigerator for 30 minutes
11
Bring water to a boil over high heat in a covered steamer or pot large enough to hold the pie plate
12
Wearing oven mitts, carefully place the pie plate into the steamer
13
Cover, lower the heat to medium, and steam for 4 to 6 minutes, or until the shrimp are just cooked through
14
Using oven mitts, carefully lift the lid of the steamer away from you, and remove the pie plate from the steamer
15
Serve the shrimp over the brown rice
16
Garnish with the lemon wedges and cilantro sprigs, if using