Curried Shrimp with Coconut Ginger Rice: A Flavorful Recipe

INGREDIENTS

Coconut Ginger Rice (recipe) 1 tablespoon vegetable oil 1 pound raw medium shrimp, peeled and deveined 3 cloves garlic, minced 1 cup finely chopped fresh pineapple or 1 can (8 ounces) crushed pineapple, drained 2 tablespoons packed brown sugar 1 tablespoon fish sauce 2 teaspoons curry powder 1/4 teaspoon red pepper flakes 3 green onions, thinly sliced Chives for garnish 1/4 cup toasted coconut 1/4 cup chopped roasted peanuts, salted or unsalted 1/4 cup chopped fresh cilantro 1/4 cup diced red bell pepper

PREPARATION:

1. Prepare Coconut Ginger Rice.
2. Meanwhile, heat wok or large skillet over high heat. Add oil and swirl to coat surface. Add shrimp and garlic; cook and stir 2 to 3 minutes, until all shrimp turn pink and opaque. Transfer to bowl with slotted spoon.
3. Add pineapple, brown sugar, fish sauce, curry powder and red pepper flakes to wok; bring to a boil over high heat, stirring constantly. Reduce heat to medium; cook 2 minutes.
4. Stir in shrimp mixture and green onions; cook 1 minute or until shrimp are heated through.
5. Mound Coconut Ginger Rice on serving platter. Pour shrimp and sauce over rice; garnish, if desired. Serve toasted coconut, peanuts, cilantro and red bell pepper in small bowls to sprinkle on individual servings.

This recipe appears in: Thai