I was in the mood for some Thai and shrimp. I had some coconut- so, coconut shrimp curry was the meal to make!!! I never made Thai food, but it’s not hard- it’s all about the ingredients!
3/4 cup Unsweetened Shredded Coconut
1/2 cup Cornstarch
2 Egg Whites
1 pound medium Shrimp, shelled and deveined
Pinch of Salt
1 can of Unsweetened Coconut Milk
2 Tbsp Olive Oil
1 Red Bell Pepper- diced
2 cloves Garlic
1 cup sliced Mushrooms
1 cup chopped Scallions
2 Tbsp Thai Kitchen Red Curry Paste
1 tsp ground Tumeric
2 tsp ground Ginger
1 cup chopped Cilantro
1 1/2 Tbsp Lime Juice
2 cups cooked Jasmine rice
Preheat oven at 400 degrees. Combine shredded coconut, salt, and cornstarch. Dip shrimp in egg whites and dredge in cornstarch and coconut mixture. Place on a baking sheet and bake in oven until shrimp turn pink and the coconut is slightly browned.
In large skillet, saute scallions, pepper, garlic, and mushrooms in olive oil. Add ginger and tumeric. Add coconut milk and stir. Continue cooking on medium high heat until bubbly. Stir in curry paste. Add cilantro and stir in lime juice. Add cooked shrimp and serve over cooked Jasmine rice.