Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
South Asian Spicy Shrimp Stir-Fry
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- #91804
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons Thai oil
1 pound medium shrimp, peeled and defined
1 cup snow peas, strings removed
1 cup red bell pepper, seeds removed, cut into 1-inch squares
1/2 cup yellow onion, diced
1 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
2/3 cup unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon red curry paste
salt and pepper, to taste
chopped green onion, for garnish
directions
Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry for about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes.
Add coconut milk, soy sauce and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes.
Add the shrimp and stir for 1 minute. Season with salt and pepper.
Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.
added by
itsallgood
nutrition data
Nutritional data has not been calculated yet.
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