Coconut Curry Shrimp || Gracefult Kitchen

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Coconut Curry Shrimp

Prawn

This easy Thai-inspired coconut curry shrimp is loaded with vegetables and gets tons of flavor from prepared green curry paste and coconut milk. The sweet and spicy sauce gets sopped up by a bed of hot brown rice. Serve with a crunchy Asian slaw to round out the meal.

Ingredients

2 tablespoons neutral oil, such as canola or avocado
3 tablespoons green curry paste
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 ½ teaspoons finely chopped lemongrass
1 (15 ounce) can light coconut milk, well shaken
1 cup reduced-sodium vegetable broth
1 ½ teaspoons fish sauce
2 teaspoons cornstarch
6 ounces snow peas, cut into 1-inch pieces
1 cup matchstick-cut carrots
2 pounds medium shrimp, peeled and deveined
½ cup packed fresh Thai basil or Italian basil, thinly sliced
3 cups hot cooked brown rice

Description

Heat oil in a large saucepan over medium heat. Add curry paste, garlic, ginger and lemongrass; cook, stirring constantly, until the mixture is aromatic and dry, about 2 minutes. Add coconut milk and broth; stir to loosen any browned bits from the bottom of the pan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, undisturbed, for 5 minutes.
Stir fish sauce and cornstarch in a small bowl. Stir into the curry mixture; bring to a boil over high heat. Reduce heat to medium-low; simmer, stirring occasionally, until the sauce begins to thicken, about 5 minutes.
Add snow peas and carrots to the curry mixture; return to a boil over medium-high heat. Boil, undisturbed, until the vegetables are tender, about 2 minutes. Add shrimp; cook, stirring occasionally, until the shrimp turn pink and are cooked through, about 2 minutes. Remove from heat; stir in basil. Serve over rice.