Shrimp Curry

Arctic Shores

1 (13.5 ounce) can light coconut milk

3 tablespoons green curry paste

1 tablespoon oyster sauce

1 tablespoon brown sugar

1 cup jasmine rice

2 tablespoons vegetable oil

1 pound frozen peeled & deveined tail-on uncooked shrimp, thawed, tails removed

1 ½ cups cubed bell peppers (yellow, green, and/or red)

1 cup sliced bably carrots

1 ½ cups cubed extra firm tofu

1 cup frozen peas

Happy veggies!

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

Prepare rice according to package directions.

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

Add vegetables to wok and stir-fry until tender; remove from wok. Add tofu to wok, stir-fry for 1 minute; add ¼ cup curry sauce, stir-frying until evaporated.

Hello tiny tofus.

Add vegetables, shrimp, peas and remaining curry sauce back to wok; bring to a boil. Simmer 5 minutes. Remove from heat and stir in rice.

So much going on here!

My Rating: 3/5 "This is a more bland, Americanized curry than I was expecting. It's pleasant and the veggies add nice variety. Tofu got a little squishy, but that's probably a problem with my cooking and not with the idea of tofu. All in all you can do worse for a nice shrimpy dinner."