SHRIMP AND COCONUT MILK ENJOY DAN:

SHRIMP WITH GARLIC, TOMATOES AND COCONUT MILK by CHEF DAN:

Serves 4

 

INGREDIENTS:

1 pound jumbo shrimp, peeled and deveined

1 tablespoon olive oil

1 red bell pepper

3 scallions cut on the bias sliced, white and green part separated

1 handful cilantro

4 garlic cloves, minced

1-tablespoon red curry paste

1 tablespoon fish sauce

1 (14, 5 Oz) can diced tomatoes

1 (19 Oz) can Mae Ploy coconut milk

1 tablespoon lime juice

 

DIRECTIONS:

1.   In medium pot over medium- heat and when simmering, add oil, curry paste and cook until fragrant, about 30 seconds.

2.   Add red pepper and sauté for about 3-4 minutes.

3.   Add scallion whites, 1/4-cup cilantro, and garlic and cook 1 minute.

4.   Add tomatoes, coconut milk and salt to taste.

5.   Cover and simmer for 10-12 minutes, or until flavors have blended.

6.   Add shrimp and cook 5 minutes.

7.   Take of heat and add lime juice

8.   Serve over Jasmine rice.

 

ENJOY DAN:                   BON-APPETITE!!