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| Thai Curried Shrimp with Mushrooms |
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| 2 Tbs |
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stir-fry flavored or vegetable oil |
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| 12 oz |
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fresh white mushrooms, quartered (about 4 cups) |
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| 4 oz |
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fresh shiitake mushrooms, sliced (about 1-1/2 cups) |
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| 2 cups |
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fresh broccoli florettes |
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| 1/2 cup |
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green onions (scallions) cut in 1-inch pieces |
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| 1 Tbs |
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curry powder |
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| 1 |
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can (15 ounces) unsweetened coconut milk |
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| 14 oz |
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frozen peeled shrimp (uncooked) |
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| 3/4 tsp |
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salt |
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| 1/8 tsp |
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ground red pepper |
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| 1 |
In a large wok or skillet heat oil until hot. Add white and shiitake mushrooms; stir fry until just softened, about 2 minutes. Add broccoli; stir-fry until nearly crisp-tender, about 2 minutes. Add green onions and curry powder; cook, stirring frequently, until curry is fragrant, about 30 seconds. |
| 2 |
Stir in coconut milk, shrimp, salt and red pepper; cook, stirring occasionally; until heated through and sauce thickens slightly, about 3 minutes. |
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| Servings: 4 |
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| Cooking Tips |
| Unsweetened coconut milk is available in most supermarkets or in Latin American or Indian food shops. |
| Serve over hot cooked rice, if desired. |
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| Recipe Type |
| Main Dish, Seafood |
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| Recipe Source |
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