Recipe: Shrimp in Yellow Curry Over Rice (using coconut milk)

SHRIMP IN YELLOW CURRY OVER RICE

2 tablespoons peanut oil
1 cup minced onion
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
1 teaspoon crushed red chile flakes
1 tablespoon curry powder (or to taste)
1 cup canned coconut milk
1 1/2 pounds medium shrimp, peeled and deveined
Salt and ground black pepper (to taste)
2 tablespoons fish sauce (or to taste)*
1/4 cup chopped cilantro or mint (optional, for garnish)
Hot cooked rice (for serving)

Place oil in large, deep skillet and turn heat to medium. Add onion, garlic, ginger and chiles; cook, stirring, until vegetables are tender and mixture is pasty.

Add curry and cook, stirring, 1 minute.

Add coconut milk and raise heat to medium-high. Cook, stirring, until mixture is reduced by half.

Add shrimp, salt and pepper; cook, stirring, 5 to 10 minutes until shrimp turn pink.

Add 1 tablespoon fish sauce; stir, then taste and add more if necessary. Garnish with cilantro and serve with rice.

*Fish sauce is sold in Asian markets and some supermarkets.

Makes 4 servings
Source: The Minimalist Cooks at Home by Mark Bittman