coconut curry shrimp.

I love Real Simple Magazine, in the October Issue they had a 4 week Meal Planner with 5 meals for each week.  I loved it, I tried out a lot of the recipes so the next few posts will be about these.  The best part of this weekly planner is that it planned it out in a way that you would use the bulk of the perishable produce earlier in the week.  It also had the shopping lists for each week.

Coconut Curry Shrimp with Snow Peas

Serves 4
Hands-on Time: 20m
Total Time: 20m

Ingredients

• 1 cup long-grain white rice
• 3/4 cup snow peas, sliced lengthwise
• 1/2 cup bean sprouts
• 1/4 cup torn fresh basil leaves
• 1 tablespoon canola oil
• 3 tablespoons fresh lime juice, plus lime wedges for serving
• kosher salt and black pepper
• 1 14-ounce can coconut milk
• 1 to 2 tablespoons Thai red curry paste
• 1 1/2 pounds frozen peeled and deveined large shrimp, thawed

Directions

1. Cook the rice according to the package directions.

2. Meanwhile, in a bowl, toss the snow peas, sprouts, basil, oil, 1 tablespoon of the lime juice, and ¼ teaspoon each salt and pepper. Set aside.

3. In a large saucepan, whisk together the coconut milk, curry paste, and ¼ teaspoon each salt and pepper. Bring to a boil.

4. Add the shrimp and simmer, stirring occasionally, until they are opaque throughout, 2 to 4 minutes. Stir in the remaining 2 tablespoons of lime juice.

5. Top the rice with the shrimp and curry sauce, then the snow pea mixture. Serve with the lime wedges, if desired.

xoxo
Mel