Coconut Shrimp Curry



  • 1 tsp vegetable oil
  • 4 tsp Thai green curry paste
  • 2 tsp freshly chopped ginger
  • 1/2 onion, sliced
  • 1/2 cup light coconut milk
  • 2 cups frozen Asian Style Stir-Fry vegetables
  • 1/2 lb Uncooked Extra Jumbo Black Tiger Shrimp (16/20 ct), peeled
  • 1/2 cup fresh Basil, chopped
  • 1/2 cup Jasmine Rice


Heat oil in a large non-stick skillet over medium-high heat. Add curry paste and ginger and cook until fragrant, about 30 sec. Add onion and cook until softened and golden, about 5 min. Stir in coconut milk, remove from heat and cool completely. Add the frozen vegetables, shrimp and basil and transfer to a resealable plastic bag or container.

Cook rice according to package directions and spread on a baking sheet to cool. Place rice in a resealable plastic bag and store with curry in the freezer.

To serve, place curry mixture in a large non-stick skillet over medium heat, cover and cook until the sauce is heated through and the shrimp are pink and opaque, about 15 min. from frozen or 10 min. if cooking from fresh. Meanwhile, place rice in a covered microwave-safe bowl, heat for 2 min. on HIGH. Stir, heat for another 2 min. and stir again. Check temperature and heat an additional 1 min. if needed.



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