Coconut Curry Shrimp
Ingredients of Coconut Curry Shrimp
Water 8 cups 2 L Salt 1 tsp. 5 mL Rotini pasta 3 cups 750 mL Bag of frozen uncooked large shrimp 12 oz. 340 mL Cooking oil 1 tsp. 5 mL Chopped onion 1 tsp. 5 mL Garlic clove, minced 1 1 Curry powder 1 tsp. 5 mL Diced,peeled orange-fleshed sweet potato 1 cup 250 mL Thinly sliced green pepper 1 cup 250 mL Can of light coconut milk 14 oz. 398 mL Prepared vegetable broth 1/2 cup 125 mL Salt 1/2 tsp. 2 mLHow to Coconut Curry Shrimp
Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 9 minutes, stirring occasionally. Add shrimp. Cook for 2 to 4 minutes, stirring occasionally, until pasta is tender but firm and shrimp turn pink. Drain. Return to same pot. Cover to keep warm.
Heat cooking oil in large frying pan on medium. Add next 3 ingredients. Cook for about 5 minutes, stirring occasionally, until onion starts to soften.
Add sweet potato and green pepper. Cook for about 5 minutes, stirring occasionally, until sweet potato is almost tender.
Add remaining three ingredients. Bring to a boil. Simmer for 5 minutes to blend flavours. Add to pasta mixture. Stir. Makes about 7 cups. (1.75 L).
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