Prep 20 mins
Cook 10 mins
I’ve always hated stir-fry that skimps on the shrimp, so I made sure this recipe had more shrimp than anything else. Serve over plain or Ginger Coconut Rice. This recipe comes from Out of the Frying Pan.
- 2 tablespoons thai oil
- 1 lb medium shrimp, peeled and deveined
- 1 cup snow peas, strings removed
- 1 cup red bell pepper, seeds removed, cut into 1 inch squares
- 1⁄2 cup yellow onion, diced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon fresh garlic, minced
- 2⁄3 cup unsweetened coconut milk
- 2 tablespoons soy sauce
- 1 teaspoon red curry paste
- salt and pepper, to taste
- green onion, chopped for garnish
- Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
- Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.
Very good flavors with this dish. Served with Ginger Coconut Rice and Thai Shrimp toast.
This was easy and extremely delicious. I used low-fat coconut milk and it worked fine. I also served it with Doc's Mom's Ginger Coconut Rice #280700. Tagged for PAC 2008, but submitted late due to extended computer problems--so sorry, Doc's Mom, but well worth the wait.
This was quick and easy to make, tasted delicious and will definitely be on the list of favorite stir-fry recipes in our house. The hint of coconut blended well with the soy for a delicious, creamy sauce. Served with Ginger Coconut Rice. Made for PAC, spring 2008