2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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Coconut Curry Shrimp with Jasmine Rice and Snap Peas

 
  • This is another quick and easy recipe that combines many layers of flavors in one dish. Use as a first course or as in this recipe, the main entree. I recommend Gulf of Mexico shrimp for the best taste. This sauce also works great with fish.

Ingredients
  • 1 1/2 tablespoons fresh garlic, finely chopped
  • 1 1/2 tablespoons fresh ginger, peeled and finely chopped
  • 2 tablespoons extra virgin olive oil or canola oil
  • 1/4 cup fresh lime juice
  • 2 teaspoons fish sauce
  • 1 1/2 tablespoons red curry paste
  • 1 1/2 cups coconut milk or lite coconut milk
  • 2 1/2 lbs medium peeled and deveined shrimp, thawed
  • 2 cups snap peas
  • 1/4 cup fresh basil, sliced
  • Salt to taste

   

Directions
  • Saute garlic and ginger in oil until tender, 2 to 3 minutes. Add shrimp and peas, saute for 2 minutes. Add lime juice, fish sauce, red curry paste, and coconut milk. Mix well and bring to a simmer, cover and simmer for 5 minutes. Taste for salt. Remove from heat, stir in basil and serve over jasmine rice.
  • This recipe serves 6 people.  Enjoy!
Dirk's Fish and Gourmet Shop © 2004