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peanut oil scallions curry powder ground ginger chili powder salt black pepper light coconut milk light coconut milk lime juice sugar shrimp
Viewed: 27 - Published at: 8 years agoIngredients
- 1 tablespoon peanut oil
- 3 scallions, thinly sliced
- 2 teaspoons curry powder
- 12 teaspoon ground ginger
- 12 teaspoon chili powder
- 14 teaspoon salt
- 14 teaspoon black pepper
- 34 cup light coconut milk, plus
- 1 tablespoon light coconut milk
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 1 lb large shrimp, peeled and deveined, with tails left on (about 28 shrimp)
Method
- In a large skillet, heat the oil over medium heat.
- Add the scallions and saute for one minute.
- Add the curry, ginger, chili, salt and pepper.
- Stir until the scallions are well coated with the seasonings.
- Add the coconut milk, lime juice, and sugar; bring to a boil.
- Reduce the heat to low and simmer until the sauce reduces and thickens, about 5 minutes.
- Add the shrimp and saute until for about 3 minutes, stirring constantly, until they turn pink.
- Serve immediately.
