Shrimp and Peas in Coconut Curry
Serves 4
- 1 tablespoon vegetable oil
- 1½ lbs medium shrimp, peeled and deveined
- 1 container* Maya Kaimal Coconut Curry
- 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 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.
* If using our 30 oz. Costco container, use about half.