Name: Coconut Curry Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 can (13.66 ounces) coconut milk; 1 tablespoon fish sauce; 1 tablespoon red curry paste or 1-1/2 teaspoons curry powder; 1 teaspoon brown sugar; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 pound uncooked shrimp (25-30 per lb.), peeled and deveined; 1 tablespoon canola oil; 1 large sweet red pepper, juilenned; 8 green onions, cut into 1-1/2 in. pieces; 1/4 cup minced fresh cilantro; Hot cooked jasmine rice; Lime wedges

This easy, flavorful coconut curry shrimp recipe comes together in under 30 minutes and cooks in a single pan.

Ingredients

1 can (13.66 ounces) coconut milk

1 tablespoon fish sauce

1 tablespoon red curry paste or 1-1/2 teaspoons curry powder

1 teaspoon brown sugar

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound uncooked shrimp (25-30 per lb.), peeled and deveined

1 tablespoon canola oil

1 large sweet red pepper, juilenned

8 green onions, cut into 1-1/2 in. pieces

1/4 cup minced fresh cilantro

Hot cooked jasmine rice

Lime wedges

Instructions

1 Mix the sauce ingredients

2 In a small bowl, combine the coconut milk, fish sauce, curry, brown sugar, salt and pepper.

3 Stir-fry the shrimp

4 In a large skillet or wok, stir-fry the shrimp in oil until they turn pink. Remove them and keep them warm. Editor's Tip: If you're in the market for the best wok to buy, our Test Kitchen's pick might be a good place to start your search.

5 Cook the vegetables

6 Add the red pepper, onions and the coconut milk mixture to the pan. Bring the liquid to a boil; cook and stir for three to four minutes or until the vegetables are crisp-tender.

7 Return the shrimp and serve

8 Return the shrimp to the pan, add the cilantro and heat everything through. Serve the curry with rice and lime wedges.