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January 15, 2017 / Chris Blum

Shrimp in Coconut Broth

This is perfect for a quick and tasty weeknight meal. 

Ingredients:
4 oz snow peas, blanched 
2 tbsp vegetable oil
2 – 3 tbsp red curry paste
1 1/2 c light coconut milk
1/2 c vegetable stock
4 kaffir lime leaves
1 lb shrimp
2 tbsp lime juice
2 tbsp fish sauce
3 tbsp cilantro
1 scallion sliced thin

In a skillet heat oil over medium heat. Add curry paste and stir for 30 seconds. Add coconut milk, stock, and kaffir Lime leaves. Simmer uncovered for 3 minutes. Add shrimp and cook until bright pink. Add lime juice, snow peas and fish sauce and stir to blend. Remove like leaves.

Serve over rice top with cilantro and scallions.

Serves 4.

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