Shrimp and Peas in Coconut Curry

Serves 4

  • 1 tablespoon vegetable oil
  • 1½ lbs medium shrimp, peeled and deveined
  • 1 container (15 oz) Maya Kaimal Coconut Curry (for club size use about 2 cups)
  • ½ cup frozen peas
  • In a medium-sized covered skillet or Dutch oven, heat the vegetable oil over medium heat. Add the shrimp and sauté until shrimp just turn pink.
  • Add the Maya Kaimal Coconut Curry. Simmer over low-heat until shrimp are cooked through, 5 to 8 minutes. If sauce becomes too thick, add water to thin.
  • Add peas and simmer another minute.
  • Serve with basmati rice, couscous, quinoa, or flatbread.

 

 

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