Coconut Curried Shrimp
Thai red curry paste gives this simple one-bowl meal spicy heat. You can substitute green curry paste and it’ll be just as spicy. If you’re timid, just use less!
1 1/2 pounds peeled shrimp
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 tablespoon sesame oil
1 red bell pepper, finely chopped
1 1/2 teaspoons Thai red curry paste
1 teaspoon curry powder
1 (15-ounce) can coconut milk
2 tablespoons Aloha shoyu
1 tablespoon brown sugar
1/4 cup cilantro, chopped
Hot cooked rice
Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.
Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.
Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve.