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Categories:
canola oil shallot garlic green curry chili pepper Florida grapefruit rind Florida ruby red grapefruit juice coconut milk fish sauce shrimp Florida ruby red grapefruit fresh cilantro cornstarch water Basmati rice
Viewed: 38 - Published at: 5 years agoIngredients
- 1 tbsp (15 ml) canola oil
- 1 shallot, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 ml) Thai green curry paste
- 1 small Thai chili pepper, seeded and sliced
- 1/2 tsp (2 ml) grated Florida grapefruit rind
- 1/3 cup (75 ml) Florida ruby red grapefruit juice
- 1/2 cup (125 ml) coconut milk
- 2 tbsp (30 ml) fish sauce
- 1 lb (454 g) large shrimp, peeled and deveined
- 1 Florida ruby red grapefruit, peeled and segmented
- 2 tbsp (30 ml) chopped fresh cilantro or mint
- 1 tsp (5 ml) cornstarch
- 1 tsp (5 ml) water
- 3 cups (750 ml) cooked basmati rice
Method
- In a skillet, heat oil over medium heat and cook shallot and garlic for two minutes. Stir in curry paste and chili pepper; cook for one minute. Add Florida grapefruit rind and juice, coconut milk and fish sauce; bring to a simmer.
- Add shrimp and cook, stirring for four minutes or until firm and cooked through.
- In a small bowl, whisk together cornstarch and water. Stir into shrimp mixture along with grapefruit segments and cilantro. Spoon over rice.
- www.newscanada.com
