Coconut Shrimp Curry

Regular coconut milk mixed with a little water cuts the fat but not the flavour, while frozen veggies are such a great time saver in this recipe - found this in a little flyer from our local supermarket - An excellent way to have your meal prepared ahead of time, and just take from the freezer to the stove to the table in minutes!! Easy and Delicious!!

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1  teaspoon  vegetable oil
• 4  teaspoons  thai green curry paste
• 2  teaspoons  freshly chopped ginger
• 1⁄2 onion, sliced
• 1⁄4 cup coconut milk
• 1⁄4 cup water
• 2  cups  frozen asian style  stir fry vegetables
• 0.5 (227 g) package  uncooked extra jumbo black tiger shrimp, peeled (16/20 count)
• 1⁄2 cup fresh basil, chopped
• 1⁄2 cup  jasmine rice

Directions

1. Heat oil in a large non-stick skillet over medium-high heat. Add curry paste and ginger and cook until fragrant, about 30 seconds. Add onion and cook until softened and golden, about 5 minutes.
2. Stir in coconut milk and water, remove from heat and cool completely. Add the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.
3. Cook rice according to package diredtions and spread on a baking sheet to cool. Place rice in a resealable plastic bag and store with curry in the freezer.
4. To serve, Place curry mixture in a large non-stick skillet over medium heat, cover and cook until the sauce is heated through and the shrimp are pink and opaque, about 15 minutes from frozen or 10 minutes if cooking from fresh.
5. Meanwhile, place rice in a covered microwave-safe bowl, heat for 2 minutes on HIGH. Stir, heat for another 2 minutes, and stir again. Check temperature and heat an additional minute if needed.