Green Curry with Shrimp

Essential Everyday

1 (13.5 ounce) can coconut milk

3 tablespoons green curry paste

1 tablespoon oyster sauce

2 tablespoons vegetable oil

1 pound uncooked shrimp, peeled and deveined

4 cups chopped vegetables (broccoli, bell peppers, carrots, onions)

3 cups cooked rice

In small saucepan over medium heat, combine coconut milk, curry paste and oyster sauce. Bring to a boil, stirring occasionally; boil 1 minute. Set aside.

Meanwhile, heat wok or large skillet over high heat. When hot, add oil. Add shrimp, stir-fry until cooked through and opaque in color; remove from wok.

Add vegetables to wok; stir-fry until tender. 

I have to confess that I just dumped everything into the pot with the curry sauce instead of stir-frying it separately like I was supposed to. Also, these are frozen stir-fry blend vegetables.

Add shrimp and curry sauce to wok; bring to a boil. 

In the end it amounts to exactly the same dish that the recipe intended.

Reduce heat and simmer 5 minutes. Remove from heat; stir in cooked rice.

Beauty in a bowl.

My Rating: 4/5 "A simple approach to curry, but very fast and very tasty. Tying everything together with the coconut milk is what really sells it. It makes your kitchen smell amazing, too!"