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Thai Coconut Curry Shrimp with Basmati Rice or Brown Rice

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Rice
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Looking for a quick stove-top dish with some flavors that are a bit different than usual? Try our version of Thai coconut curry shrimp-- shrimp (that have been peeled, deveined and the tail is already off-- no work!), onions and green peppers are stir fried and then simmered in a red curry paste (medium spice level) and light coconut milk sauce. This is not to be confused with curry shimp (the Indian version which uses the deep yellow curry powder). Now served with a side of fully cooked basmati (or brown) rice. Can be thawed quickly. Delicious and so sophisticated yet so easy! Gluten free.  (bag, stovetop)
  • Hands-On Time: Stove: 12-15 minutes 
    Cook Time: Stove: 12-15 minutes