Hello again!
A lot has been going on the past few weeks. We’ve had our fair share of ups and downs. One positive thing that happened is we sold our first flip property.
I’ve also been working lately on upgrading the look and feel of The Dainty Green Apron blog. Let me tell you, it’s quite a bit of work to make sure my old recipes have the new vibe. I’m also working on updating the photos taken on each food picture.
The other thing on my to-do list is working on my short story for the new Night Bazaar: London anthology. I’m on a bit of a time crunch to complete that story, but I think that’s a good thing. It gives me a kick in the butt that I need to stay focused and complete my story.
Anywho, I’m looking forward to the springtime. I can’t wait for it, actually. I’m over the cold weather this winter. I’m antsy for grilling weather and healthier recipes. Woop woop!
This recipe is a healthy Indian dish that’s incredibly easy to make. I bought the red curry paste from Wegman’s, but you can find it in any supermarket with an international aisle. Some supermarkets have better selections than others.
This dish can be served over a rice of your preference.
Get ready for your tastebuds to dance!
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Ingredients
20 uncooked jumbo shrimp, defrosted and peeled.
1 sweet onion, halved, then cut into 1/4 inch strips, and then cut again in half.
4 cloves of garlic, chopped
1 – 13.5 can of unsweetened coconut milk
1 1/2 tsp red curry paste
1 tbsp fresh ginger, finely chopped
juice of 1 lime
olive oil
Directions
- Defrost 20 shrimp, then peel, rinse, and pat dry.
- In a large pan, heat 1 tbsp of olive oil on medium.
- Once the oil is warmed, sauté the onion until translucent. Then add the garlic and ginger. Sauté for 1 minute.
- Add the 13.5 can of coconut milk and 1 1/2 tsp of red curry paste to the pan and mix thoroughly for 5 minutes.
- Add the juice of 1 lime to the pan.
- Add the shrimp to the pan and cook until the shrimp are done, approximately 2 minutes.
Directions with step by step photos
- Defrost 20 shrimp, then peel, rinse, and pat dry.
- In a large pan, heat 1 tbsp of olive oil on medium.
- Once the oil is warmed, sauté the onion until translucent. Then add the garlic and ginger. Sauté for 1 minute.
- Add the 13.5 can of coconut milk and 1 1/2 tsp of red curry paste to the pan and mix thoroughly for 5 minutes.
- Add the juice of 1 lime to the pan.
- Add the shrimp to the pan and cook until the shrimp are done, approximately 2 minutes.
